Real Traditional Tamales
Experience the authentic flavors of Mexico with these Real Traditional Tamales, a labor of love that brings family and tradition to the table. Combining tender, slow-simmered pork shoulder and a vibrant homemade chile sauce made from smoky guajillo and ancho chiles, this recipe is packed with bold, rich flavors. Wrapped in softened corn husks and steamed to perfection, the masa dough is light, fluffy, and infused with lard for a classic texture. Perfect for family gatherings or festive celebrations, these homemade tamales yield 20 servings that are hearty, satisfying, and paired beautifully with salsa for an unforgettable meal. With step-by-step guidance, anyone can recreate this Mexican culinary masterpiece in their own kitchen.
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Recipe Information
Ingredients
- 25 pieces Dried corn husks
- 4 cups Masa harina (corn flour for tamales)
- 3.5 cups Chicken broth (or vegetable broth)
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Lard (or vegetable shortening)
- 2 pounds Pork shoulder
- 4 pieces Garlic cloves
- 8 pieces Dried guajillo chiles
- 4 pieces Dried ancho chiles
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 tablespoon White vinegar
- 8 cups Water
Instructions
Step 1: Soak the dried corn husks in warm water for at least 30 minutes to soften them. Drain and set aside.
Step 2: Place the pork shoulder in a large pot with 8 cups of water, 2 garlic cloves, and a pinch of salt. Simmer on medium heat for about 1.5 hours, or until the meat is tender and easily shreddable.
Step 3: Remove the pork from the pot and shred it into small pieces using two forks. Reserve 2 cups of the cooking liquid.
Step 4: While the pork cooks, prepare the chile sauce by boiling the guajillo and ancho chiles in water for 10 minutes until softened.
Step 5: Drain the chiles and blend them in a blender with 2 remaining garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of oregano, and 1 tablespoon of vinegar. Add a little of the reserved pork cooking liquid to blend into a smooth sauce.
Step 6: In a skillet, cook the chile sauce over medium heat for 5 minutes. Add the shredded pork and mix well to coat. Set aside.
Step 7: In a large bowl, combine masa harina, baking powder, and salt. Slowly add the chicken broth and mix until the dough is soft but not sticky.
Step 8: In a separate bowl, beat the lard with a mixer until it is fluffy, about 3-5 minutes. Gradually beat the lard into the masa mixture until fully combined.
Step 9: Spread 2 tablespoons of masa dough onto the center of a softened corn husk, leaving about an inch from the edges.
Step 10: Add 1 tablespoon of the pork filling onto the center of the masa. Fold the sides of the husk in and tuck the pointed end up to form a pocket.
Step 11: Place the tamales upright in a large steamer, making sure they are not packed too tightly. Steam the tamales for 1 to 1.5 hours, checking occasionally to ensure the water in the steamer does not dry out.
Step 12: Check for doneness by unwrapping one tamale. If the masa pulls away easily from the corn husk, the tamales are ready to serve.
Step 13: Serve warm with your favorite salsa or enjoy as-is!
Nutrition Facts
Calories |
6281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.7 g | 486% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 6636 mg | 289% | |
| Total Carbohydrate | 454.9 g | 165% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 4.7 g | ||
| Protein | 276.8 g | 554% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1245 mg | 96% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 7364 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
