Grandmother’s Tamales

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There’s nothing like the joy of making tamales with family—a cherished tradition passed down through generations. This recipe comes straight from my grandmother’s kitchen, where every tamale is a labor of love.

Ingredients:

For the Masa:

  • 4 cups masa harina (corn masa flour)
  • 3 cups warm chicken or vegetable broth
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 ½ cups lard or vegetable shortening

For the Filling (Pork or Chicken):

  • 2 lbs pork shoulder or chicken thighs, cooked and shredded
  • 2 cups red chile sauce (or your favorite salsa verde for chicken)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt to taste

For Assembly:

  • 25–30 dried corn husks, soaked in warm water for at least 2 hours
  • Instructions:
    1. Prepare the Filling:
      • In a skillet, heat the red chile sauce. Add the shredded pork or chicken, cumin, garlic powder, and salt. Simmer for 10–15 minutes until the meat absorbs the flavors. Set aside to cool.
    2. Prepare the Masa Dough:
      • In a large bowl, mix masa harina, baking powder, and salt.
      • Add the warm broth gradually while stirring until the mixture is soft.
      • Beat the lard or shortening in a mixer until fluffy. Gradually add it to the masa mixture and combine well. The dough should be light and spreadable.
    3. Assemble the Tamales:
      • Spread a soaked corn husk flat with the wide end facing you.
      • Spread 2 tablespoons of masa dough over the center, leaving edges clear.
      • Add a tablespoon of filling in the middle.
      • Fold the sides of the husk toward the center, then fold the bottom up to seal. Repeat with remaining husks, dough, and filling.
    4. Steam the Tamales:
      • Place a steamer basket in a large pot and add water below the basket. Line the basket with leftover husks.
      • Arrange tamales upright (open end up) in the steamer. Cover with more husks or a damp cloth.
      • Steam on medium heat for 1–1.5 hours, checking water levels periodically. Tamales are done when the masa easily separates from the husk.
    5. Serve and Enjoy:
      • Let tamales cool slightly before serving. Pair with salsa, guacamole, or crema for a comforting and flavorful meal.

    Tip: Tamales freeze well! Store leftovers in an airtight container and reheat by steaming or microwaving.

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