This recipe for tamales, passed down through generations, brings the authentic taste of homemade tamales that are tender, flavorful, and perfectly seasoned. Whether for a special occasion or a weekend gathering, these tamales are sure to impress!
Ingredients:
- For the Masa:
- 5 lbs fresh corn masa
- 1 lb lard
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 5 cups cooked pork broth (reserved from cooking the pork)
- For the Pork Filling:
- 5 lbs pork shoulder
- 3-4 garlic cloves
- ½ teaspoon ground black pepper
- 2 teaspoons ground cumin
- 8 oz whole chili anchos
- 1 tablespoon olive oil (optional)
- For the Corn Husks:
- 1 lb corn husks
- 3-4 cups reserved pork broth for steaming
Directions:
The Day Before:
- Prepare the Chili Ancho:
- Soak the whole chili anchos in a bowl of boiling water for 30 minutes until softened.
- Remove the stems and seeds, then coarsely chop the softened chilies.
- Blend the chopped chilies with the reserved soaking liquid in a food processor until smooth.
- Strain the mixture through a fine mesh sieve and refrigerate.
- Prepare the Corn Husks:
- Soak the corn husks in warm water overnight.
- Rinse and thoroughly dry them before using. If the husks are too wide, cut them in half for easier handling.
- Prepare the Pork:
- Cut the pork shoulder into 1-2 inch pieces.
- In a large pot, combine the pork pieces, peeled garlic cloves, black pepper, cumin, and water. Bring to a boil, then reduce the heat to a simmer.
- Cook the pork for about 3 hours until tender enough to shred. Remove the pork, shred it, and refrigerate it overnight. Reserve the cooking broth for later use.
The Day Of:
- Prepare the Masa:
- In a large mixing bowl, beat 1 lb of lard until light and fluffy.
- Gradually add salt and corn masa to the lard, mixing well.
- Slowly add the chili ancho mixture, adjusting for color and flavor.
- Gradually incorporate the reserved pork broth to create a light, kneadable dough. Test the masa by dropping a small piece into water; if it floats, it’s ready.
- Prepare the Pork Filling:
- Heat a small amount of lard in a saucepan. Add 1 cup of the chili ancho mixture and simmer until thickened slightly.
- Season with salt to taste and stir in the shredded pork. Cook for 20 minutes, adding more chili mixture for flavor and moisture.
- Fill the Corn Husks:
- Place a spoonful of masa in the center of each corn husk.
- Spread the masa evenly across the bottom two-thirds of the husk using the back of a spoon.
- Add a generous amount of the pork filling along the center of the masa.
- Fold the sides of the husk over the masa and pork, then fold down the top of the husk.
- Repeat the process for the remaining husks and filling.
- Steam the Tamales:
- Bring 3-4 cups of reserved pork broth to a boil in a steamer.
- Arrange the tamales upright with the folded side down.
- Cover them with additional moist husks and a damp kitchen towel.
- Cover the steamer with a lid and steam for 1 ½ hours or until the masa easily separates from the husk.
- Check occasionally and add more broth to the steamer as needed, ensuring the tamales don’t get too dry.
- Serving:
- Let the tamales rest for a few minutes before serving. Allow each person to unwrap their tamale and enjoy the authentic flavor of your family’s tradition!
Tips:
- Tamale Texture: Ensure your masa is the right consistency—soft but not too sticky. Adjust with additional pork broth if necessary.
- Filling Variations: You can add other ingredients like olives, chilies, or cheese to the pork filling for a variation.
- Storage: Tamales can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat by steaming or microwaving wrapped tamales.
Enjoy recreating the comforting flavors of your grandmother’s tamales, bringing a piece of tradition to your home!