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Several traditional tamales, some unwrapped to show the masa filling, on a rustic serving dish.

Proven way to grow 5 Tamales (Traditional)

This recipe outlines a traditional method for creating delicious tamales. It involves preparing a savory filling, making a masa dough, assembling the tamales in corn husks, and steaming them to perfection.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 5 tamales
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 lb Pork shoulder
  • 5 Dried guajillo chiles
  • 3 Dried ancho chiles
  • 3 Garlic cloves
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Salt
For the Masa
  • 2 cups Masa harina
  • 1 cup Pork lard or vegetable shortening
  • 1.5 cups Chicken broth
  • 1 tsp Baking powder
  • 0.5 tsp Salt
For Assembly
  • 25 Dried corn husks
  • enough Water
  • pinch Salt

Equipment

  • Large pot
  • Blender
  • Mixing bowls
  • Steamer basket
  • Large pan

Method
 

Prepare the Filling
  1. Cook the pork shoulder until tender, then shred it and set aside.
  2. Rehydrate the dried chiles in hot water, then blend them with garlic, cumin, oregano, and salt to form a smooth sauce.
  3. Combine the shredded pork with the chile sauce and simmer for 15 minutes, allowing flavors to meld.
Prepare the Masa
  1. Beat the lard or shortening until fluffy, then gradually incorporate masa harina, baking powder, and salt.
  2. Slowly add chicken broth, mixing until a soft, spreadable dough forms.
Assemble the Tamales
  1. Soak corn husks in hot water until pliable, then spread a thin layer of masa onto each husk.
  2. Place a spoonful of the pork filling in the center of the masa, then fold the corn husk to enclose the filling.
  3. Tie the tamales with strips of corn husk or kitchen twine to secure them.
Steam the Tamales
  1. Arrange the assembled tamales upright in a steamer basket.
  2. Steam for 60-90 minutes, or until the masa is firm and easily separates from the husk.

Notes

For extra flavor, consider adding a bay leaf and a few peppercorns to the pork while it simmers. Ensure your corn husks are completely submerged when soaking to ensure even pliability.