My Grandmother’s Tamales

Here’s a traditional and heartwarming recipe for My Grandmother’s Tamales—a cherished dish passed down through generations. These tamales are filled with rich, flavorful meat and encased in tender masa, all wrapped in corn husks and steamed to perfection. Let’s dive into the recipe!

Ingredients

For the Masa:

• 4 cups masa harina (corn flour)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 3 cups chicken broth (warm)
• 1 cup lard or vegetable shortening (softened)

For the Filling:

• 2 pounds pork shoulder or chicken thighs (cooked and shredded)
• 4 dried ancho or guajillo chiles (seeded and soaked)
• 2 cloves garlic
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• Salt to taste
• 1 cup chicken broth
• Corn husks (soaked in warm water until pliable)

Instructions

Step 1: Prepare the Filling

1. Cook the Meat: If using pork shoulder, cook it in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer until tender (about 2 hours). For chicken, simmer for about 45 minutes. Once cooked, shred the meat and set aside.
2. Make the Chile Sauce: Blend the soaked chiles with garlic, onion, cumin, oregano, and chicken broth until smooth. Add salt to taste. In a large pan, heat some oil and simmer the sauce for about 10 minutes. Add the shredded meat and stir until well coated. Cook for another 5-10 minutes, then set aside.

Step 2: Prepare the Masa

1. Mix Dry Ingredients: In a large bowl, combine the masa harina, baking powder, salt, and cumin.
2. Incorporate Lard/Shortening: Add the softened lard or shortening to the dry mixture and beat until light and fluffy. Gradually add the warm chicken broth, mixing continuously until the masa has a soft, spreadable consistency.

Step 3: Assemble the Tamales

1. Prepare the Corn Husks: Drain the soaked corn husks and pat dry. Take a husk and spread a thin layer of masa (about 2-3 tablespoons) over the center, leaving space at the top and bottom.
2. Add the Filling: Place 1-2 tablespoons of the meat filling in the center of the masa. Fold the sides of the husk over the filling, then fold the bottom of the husk up. Repeat with the remaining husks, masa, and filling.

Step 4: Steam the Tamales

1. Arrange in Steamer: Place the tamales upright in a large steamer, with the open end facing up. Cover the tamales with a damp cloth to prevent drying out.
2. Steam: Cover and steam the tamales over medium heat for about 1.5 to 2 hours. Check occasionally to ensure there’s enough water in the steamer. The tamales are done when the masa pulls away from the husk easily.

Step 5: Serve and Enjoy!

1. Cool Slightly: Allow the tamales to cool slightly before serving. They pair wonderfully with salsa, guacamole, or a dollop of sour cream.
2. Savor the Tradition: As you bite into these tamales, enjoy the rich flavors and the connection to a cherished family tradition. They’re perfect for holidays, family gatherings, or whenever you want to bring a taste of your grandmother’s kitchen to the table.