My Grandmother’s Tamales Recipe

My Grandmother’s Tamales Recipe

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Introduction

Tamales are a cherished dish deeply rooted in Mexican culture and family tradition. My grandmother’s tamales recipe has been passed down through generations, delivering warmth and comfort with every bite. The combination of fresh corn masa and savory pork filling wrapped in tender corn husks creates a delicious meal that can be enjoyed at any gathering.

Why Make This Recipe

Making tamales from scratch is a rewarding experience. Not only does it awaken your cooking skills, but it also connects you to your family’s heritage. The savory taste of the pork filling and the rich flavor of the masa pair beautifully, making this dish a standout at holidays, celebrations, or family dinners. Plus, they are fun to make with loved ones, turning cooking into a communal event.

How to Make My Grandmother’s Tamales

Ingredients:

Makes approximately 5 dozen tamales

• Fresh corn masa, 5 lbs.
• 1 lb. corn husks
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon salt
• 1 lb. lard
• 5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed
• 8 oz. whole chili anchos
• 5 lb. pork shoulder
• 3-4 cloves of garlic
• ½ teaspoon ground black pepper
• 2 teaspoons of ground cumin

Directions:

The Day Before

Prepare the Chili Ancho:

1. Put the ancho pods in a bowl and cover with boiling water.
2. Let sit for at least 30 minutes until soft, then remove stems and seeds, and coarsely chop.
3. Reserve the soaking liquid.
4. Let cool and blend in a food processor, adding reserved liquid for a smooth consistency.
5. Strain through a fine mesh sieve and refrigerate until ready for use.

Prepare the Husks:

1. Fill a stock pot with warm water and corn husks, soaking overnight.
2. Rinse and dry the husks before you make tamales. Cut in half if too wide.

Prepare the Pork:

1. Cut pork shoulder into small pieces.
2. Add garlic and spices to a large stock pot, cover with water, and bring to a boil.
3. Reduce heat and simmer for about 3 hours until meat is tender.
4. Shred the cooked meat, let cool, and refrigerate overnight. Reserve the broth.

The Day Of

Prepare the Masa:

1. Beat 1 lb. lard until light.
2. Add salt and fresh corn masa.
3. Mix in the chili mixture gradually until a dark pinkish color is achieved.
4. Beat until light; the masa is ready when it floats in water.

Prepare the Pork Filling:

1. Heat lard in a saucepan and add a cup of the chili mixture.
2. Simmer until slightly thickened and add salt to taste.
3. Stir in the shredded meat and cook for about 20 minutes. Adjust flavor as required.

Fill the Corn Husks:

1. Place masa in the center of the husk, spreading it down the bottom two-thirds.
2. Add a line of pork filling down the center.
3. Fold the husks towards the center, then fold the top down and set aside.
4. Repeat until all are filled.

Steam Tamales:

1. Boil 3-4 cups of pork broth in a steamer.
2. Place tamales upright in the steamer with the folded side down.
3. Cover with corn husks and a moist dish towel.
4. Steam for 1 ½ hours or until the husk peels easily from the masa. Add more broth as needed.

How to Serve My Grandmother’s Tamales

Serve tamales hot, straight from the steamer. They can be enjoyed on their own or with salsa, sour cream, or guacamole for added flavor.

How to Store My Grandmother’s Tamales

Tamales can be stored in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. Wrap them individually in plastic wrap before placing them in a freezer-friendly container, and they will keep for up to 3 months.

Tips to Make My Grandmother’s Tamales

• Ensure the lard is well-beaten to create a light masa.
• Don’t rush the steaming process; make sure tamales are fully cooked for the best texture.
• Use fresh, quality ingredients wherever possible, as they will greatly enhance the flavor.

Variation (If Any)

For a vegetarian option, feel free to substitute the pork with vegetables or beans. You can also experiment by adding cheese or jalapeños to the filling for an extra kick.

FAQs

Can I use a different type of meat?
Yes, chicken or beef can also work well for the filling.

What if I can’t find chili anchos?
You can use other dried chilies, like guajillo or pasilla, or even chili powder for flavor.

Is there an easy way to assemble tamales?
Making tamales can be more manageable when done as a team. Gather friends or family to help assemble, making it a fun experience.