Mexican Grandmother’s Tamales

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Mexican Grandmother’s Tamales 🫔🌽

ngredients:

For the Masa (Dough):

  • 4 cups masa harina (corn flour for tamales)
  • 3 cups warm chicken broth (or water)
  • 1 cup lard (or vegetable shortening), softened
  • 1 tsp baking powder
  • 1 tsp salt

For the Filling (Options):

Shredded Pork with Red Chile Sauce:

  • 2 lbs pork shoulder or pork butt, cooked and shredded
  • 4-5 dried guajillo chiles, seeds and stems removed
  • 2 dried ancho chiles, seeds and stems removed
  • 2 garlic cloves
  • 1/2 onion, chopped
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1/2 cup pork broth or water

Cheese and Jalapeños:

  • 1 1/2 cups shredded cheese (Oaxaca or Monterey Jack)
  • 1-2 fresh jalapeños, thinly sliced

For Assembling:

  • 25-30 dried corn husks, soaked in warm water for at least 30 minutes
  • Salsa, sour cream, or other toppings for serving (optional)

Directions:

Prepare the Masa:

  1. Mix the Masa Dough: In a large mixing bowl, whisk together masa harina, baking powder, and salt. Gradually add the warm chicken broth or water, mixing until the masa is soft and pliable.
  2. Beat the Lard: In a separate bowl, beat the lard or shortening until light and fluffy. Gradually add it to the masa mixture, beating until the dough is light and airy. Test the masa by dropping a small ball of dough into water—if it floats, it’s ready!

Prepare the Filling:

For Pork with Red Chile Sauce:

  1. Soak the Dried Chiles: Soak the dried chiles in hot water for 10-15 minutes until softened. Blend the chiles, garlic, onion, cumin, and broth until smooth.
  2. Cook the Sauce: In a pan, cook the blended sauce for 5-7 minutes, season with salt and pepper, and mix with the shredded pork.

For Cheese and Jalapeños:

  • Prepare the shredded cheese and thinly slice the jalapeños. Set aside.

Assemble the Tamales:

  1. Prepare the Corn Husks: Drain the soaked corn husks and pat them dry. Select larger husks for wrapping and tear a few smaller husks into thin strips for tying if desired.
  2. Spread the Masa: Lay a corn husk flat with the wide end toward you. Spread about 2 tablespoons of masa dough in the center, leaving space at the edges.
  3. Add the Filling: Place a spoonful of filling (pork or cheese) in the center of the masa. Be careful not to overfill.
  4. Fold the Tamale: Fold one side of the husk over the filling, then fold the other side over. Fold the pointed end up toward the center. Optionally, tie with a thin corn husk strip.

Steam the Tamales:

  1. Set Up the Steamer: In a large steamer pot, add water to the bottom and place a steamer rack above it. Arrange the tamales upright, open side up. Cover with a damp cloth or extra husks and put the lid on.
  2. Steam for 1-1.5 Hours: Steam the tamales for 60-90 minutes, checking to ensure the water doesn’t evaporate (add more as needed). The tamales are done when the masa pulls away from the husk easily.

Serve:

  • Allow the tamales to cool slightly before serving. Serve with salsa, sour cream, or other toppings.

Enjoy these traditional Mexican Grandmother’s Tamales, made with love and perfect for any gathering!

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