How to Make Real Homemade Tamales: An Authentic Guide
Step-by-step instructions, tips, and secrets for making traditional pork tamales filled with flavor.
Real Homemade Tamales: The Complete Guide
There are few traditional Mexican dishes more beloved and celebratory than tamales. Layered with a savory, seasoned filling, fluffy masa, and steamed inside aromatic corn husks, tamales transform simple ingredients into a special-occasion feast. Whether you crave a spicy pork filling or prefer a milder chicken or bean version, this guide details everything you need to know to make authentic homemade tamales in your own kitchen.
Table of Contents
- Introduction to Tamales
- Ingredients You’ll Need
- Step-by-Step Tamale Preparation
- Tips for Perfect Tamales
- Serving Suggestions
- Storing & Reheating Tamales
- Popular Tamale Variations
- Frequently Asked Questions
What Are Tamales?
Tamales are a classic Mexican dish made from masa (a dough from corn flour) that is filled with seasoned meat or other fillings, wrapped in soaked corn husks, and steamed until set. Traditionally served during holidays and gatherings, making tamales is a cherished family activity and a symbol of Mexican heritage.
Origins of Tamales
The tradition of tamale-making stretches back to Mesoamerican civilizations, where tamales were not just everyday food but also a dish of ritual and celebration. Today, tamales are enjoyed all over the world, each region and family putting their own twist on fillings and flavors.
Ingredients You’ll Need
An authentic batch of tamales is built from a handful of essential components. Here’s what you’ll need for a classic pork tamale, but keep in mind other filling options work just as well.
For the Masa Dough
- 4 cups masa harina (corn flour for tamales)
- 3 cups broth (pork, beef, chicken, or vegetable)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 1/3 cups lard (traditional) or vegetable shortening for a lighter option
- 1 package (about 8 ounces) dried corn husks
For the Pork Filling
- 2 to 3 pounds pork shoulder or butt
- 1 onion, quartered
- 3 cloves garlic
- Salt and pepper, to taste
- 3 to 4 dried red chilies (such as ancho or guajillo)
- Spices: cumin, Mexican oregano (optional)
Other Filling Variations
- Shredded chicken with salsa verde
- Beans and cheese
- Vegetable fillings
- Sweet tamale options (with cinnamon and raisins)
For Assembly
- Dried corn husks, soaked to soften
- String or kitchen twine (optional, to tie tamales closed)
How to Make Tamales: Step-by-Step Instructions
1. Soak the Corn Husks
- Start by placing the dried corn husks in a large bowl and cover with very hot water.
- Allow them to soak for at least 30 minutes until softened and pliable.
- Drain and rinse well, then keep covered with a damp towel to prevent drying out as you assemble the tamales.
2. Prepare the Pork Filling
- Place pork, onion, and garlic in a large pot. Cover with water and add salt and pepper.
- Bring to a boil, reduce heat, and simmer gently for 2-3 hours, or until the pork is fork-tender.
- Remove pork from broth (save the broth for your masa), and shred finely with two forks.
- Prepare the chilies by removing stems and seeds. Toast lightly in a skillet, then simmer in hot water to soften. Blend with a little broth, garlic, and spices until smooth.
- Return shredded pork to a skillet, add the chili sauce, and cook until well combined and thickened. Taste and adjust seasoning.
3. Make the Masa Dough
- In a large mixing bowl, beat the lard (or shortening) with 2 tablespoons of the reserved broth until fluffy, about 3-5 minutes.
- In a separate bowl, combine masa harina, baking powder, salt, and cumin. Add this dry mix to the lard and blend.
- Gradually pour in the remaining broth, mixing until the dough is light, creamy, and spreads easily, much like thick peanut butter. Add more broth if the masa feels too stiff.
- Cover with a damp towel to prevent drying out as you assemble the tamales.
4. Assemble the Tamales
- Lay a soaked corn husk flat on your work surface, the wide end facing you.
- Spoon about 2 tablespoons of masa dough onto the center of the husk. Spread it evenly into a rectangle, leaving a border on all sides and extra space at the narrow tip.
- Place 1-2 tablespoons of pork filling in the center of the masa.
- Fold one long side of the husk over the filling, then the other side, overlapping. Fold the narrow tip up to close the bottom, leaving
References
- https://www.allrecipes.com/recipe/34512/real-homemade-tamales/
- https://www.allrecipes.com/recipe/285315/pork-tamales/
- https://www.allrecipes.com/recipes/16080/world-cuisine/latin-american/mexican/main-dishes/tamales/
- https://www.allrecipes.com/recipe/34759/beef-tamales/
- https://tastesbetterfromscratch.com/mexican-tamales/
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