There’s something about the warmth of homemade tamales that brings a sense of nostalgia. My grandmother would gather the whole family around her table, teaching us the art of tamale-making with hands-on care, love, and patience.
Ingredients:
For the Masa:
- 4 cups masa harina (corn flour)
- 2 tsp baking powder
- 1 tsp salt
- 1 ½ cups chicken broth (or water)
- 1 ½ cups lard or vegetable shortening
For the Filling:
- 2 lbs pork shoulder or chicken, cooked and shredded
- 2 dried ancho chiles, seeds removed
- 2 dried guajillo chiles, seeds removed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
For Assembling:
- Corn husks, soaked in warm water for 1 hour
Instructions:
- Prepare the Filling: In a saucepan, boil the dried chiles until softened. Drain and blend the chiles, onion, garlic, cumin, oregano, and a bit of the cooking water to make a thick sauce. Combine the sauce with shredded pork or chicken and cook for another 10-15 minutes. Season with salt to taste, then set aside.
- Make the Masa: In a large bowl, mix masa harina, baking powder, and salt. Gradually add chicken broth and lard, mixing with your hands or a mixer until the dough is smooth and spreadable, like peanut butter.
- Assemble the Tamales: Spread a layer of masa dough on the smooth side of the corn husk (leaving room at the edges), place 1-2 tablespoons of the meat filling in the center, then fold the sides of the husk over the filling. Fold the bottom of the husk up, leaving the top open.
- Steam the Tamales: In a large steamer pot, place tamales upright, open side up. Cover the pot and steam for 1 to 1 ½ hours, until the masa is firm and pulls away easily from the husk.
- Serve and Enjoy: Let the tamales rest for a few minutes before serving. Enjoy with salsa, beans, or just on their own, savoring the comforting flavors of tradition.
This recipe is a treasured family tradition, passed down from my grandmother, bringing the flavors of her kitchen to life with each tamale.
