There’s something special about homemade tamales. Passed down through generations, Grandmother’s Tamales are a comforting dish that brings family together around the table. Soft masa dough wrapped around a flavorful filling and steamed until tender creates a meal that is rich in tradition and taste. While making tamales takes a little time and patience, the results are absolutely worth it. This classic recipe features a savory pork filling with a seasoned red chili sauce, all wrapped in fluffy masa and steamed to perfection.
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Why You’ll Love This Recipe
- Authentic homemade flavor
- Perfect for family gatherings and holidays
- Make-ahead friendly
- Freezer-friendly for future meals
- Delicious and satisfying comfort food
Ingredients
For the Corn Husks
- 30 to 35 dried corn husks
- Warm water for soaking
For the Pork Filling
- 2 pounds pork shoulder
- 1 onion, quartered
- 4 garlic cloves
- 1 teaspoon salt
- Water to cover
For the Red Chili Sauce
- 8 dried guajillo chilies
- 2 dried ancho chilies
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 cup pork broth
For the Masa Dough
- 4 cups masa harina
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup lard or vegetable shortening
- 3 to 4 cups warm pork broth
Instructions
Step 1: Prepare the Corn Husks
Place the dried corn husks in a large bowl and cover them completely with warm water. Weigh them down with a plate so they remain submerged. Let them soak for at least 1 hour until soft and pliable.
Drain and pat dry before using.
Step 2: Cook the Pork
Place the pork shoulder in a large pot. Add the onion, garlic, salt, and enough water to cover the meat.
Bring to a boil, then reduce heat and simmer for about 2 to 3 hours, or until the pork becomes fork-tender.
Remove the pork and allow it to cool slightly. Reserve the cooking broth for the masa and sauce.
Shred the pork into small pieces and set aside.
Step 3: Make the Red Chili Sauce
Remove stems and seeds from the dried chilies.
Place the chilies in a saucepan and cover with hot water. Simmer for about 10 minutes until softened.
Transfer the softened chilies to a blender along with garlic, cumin, oregano, black pepper, salt, and 1 cup of reserved pork broth.
Blend until smooth.
Pour the sauce through a fine mesh strainer into a saucepan. Simmer for 10 minutes to deepen the flavor.
Mix the shredded pork with most of the chili sauce, reserving a few tablespoons if desired.
Step 4: Prepare the Masa Dough
In a large bowl, combine masa harina, baking powder, and salt.
In a separate bowl, beat the lard until light and fluffy.
Gradually add the masa mixture to the lard, alternating with warm pork broth.
Continue mixing until a soft dough forms.
The dough should resemble thick cake batter and spread easily. Add more broth if necessary.
A traditional test is to drop a small piece of dough into a glass of water. If it floats, the masa is ready.
Step 5: Assemble the Tamales
Lay a soaked corn husk flat on your work surface with the smooth side facing up.
Spread about 2 to 3 tablespoons of masa dough down the center of the husk, leaving space around the edges.
Place 1 to 2 tablespoons of pork filling in the center of the masa.
Fold one side of the husk over the filling, then fold the other side over to enclose it.
Fold the bottom end upward to secure.
Repeat until all the masa and filling have been used.
Step 6: Steam the Tamales
Fill a large steamer pot with water, making sure the water does not touch the steaming rack.
Arrange the tamales upright with the folded end facing downward.
Cover with extra corn husks or a clean kitchen towel.
Steam over medium heat for about 1½ to 2 hours.
Check the water level occasionally and add more hot water as needed.
The tamales are done when the masa easily separates from the corn husk.
Step 7: Rest Before Serving
Remove the tamales from the steamer and let them rest for 10 to 15 minutes.
This resting period helps the masa firm up and develop the perfect texture.
Serve warm and enjoy.
Serving Suggestions
Grandmother’s Tamales pair wonderfully with:
- Mexican rice
- Refried beans
- Fresh salsa
- Guacamole
- Sour cream
- Pickled jalapeños
For a complete family-style meal, serve tamales alongside a fresh green salad and your favorite Mexican-inspired side dishes.
Storage Tips
Refrigerator
Store cooled tamales in an airtight container for up to 5 days.
Freezer
Place cooled tamales in freezer-safe bags and freeze for up to 3 months.
Reheating
Steam refrigerated tamales for 15 to 20 minutes or microwave them wrapped in a damp paper towel until heated through.
Final Thoughts
Grandmother’s Tamales are more than just a meal—they’re a cherished family tradition. The combination of tender masa, rich pork filling, and flavorful red chili sauce creates an unforgettable dish that has been loved for generations. Whether you’re preparing them for a holiday celebration, a family gathering, or simply to enjoy authentic homemade comfort food, these tamales deliver warmth, flavor, and a taste of tradition in every bite. Enjoy sharing this timeless recipe with the people you love most.
