Grandmother’s Tamales

Grandmother’s Tamales are a beloved family recipe that often involves generations of tradition, with each step packed with love and flavor. Tamales are a staple of Mexican cuisine and can be filled with a variety of ingredients, from meats to cheese and chilies. Below is a traditional recipe for tamales, often passed down through generations. This version uses a classic pork filling with a rich red chili sauce.

Grandmother’s Tamales Recipe (Pork with Red Chili Sauce)

Ingredients:

For the Pork Filling:

• 2 lbs pork shoulder (or pork loin), trimmed and cut into large chunks
• 1 onion, quartered
• 3 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper
• Water to cover the meat

For the Red Chili Sauce:

• 6 dried guajillo chilies, stemmed and seeded
• 2 dried pasilla chilies (optional, for more depth)
• 2 dried ancho chilies (optional, for sweetness)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon chili powder (optional, for extra heat)
• 2 cups of the pork broth (from cooking the pork)
• Salt to taste

For the Tamale Dough (Masa):

• 4 cups masa harina (corn flour for tamales)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup vegetable oil or lard
• 2 cups pork broth (from the cooked pork)
• 1/2 cup warm water (or as needed)

For Assembling the Tamales:

• Corn husks (dried), soaked in warm water for 30 minutes
• Extra filling (pork with red chili sauce) and optional toppings (cheese, salsa, etc.)

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Instructions:

1. Cook the Pork:

1. In a large pot, add the pork chunks, onion, garlic, bay leaves, salt, and pepper.
2. Cover the meat with water and bring to a boil. Once it reaches a boil, reduce to a simmer and cook for 2-3 hours, until the pork is tender and easy to shred.
3. Once cooked, remove the pork from the pot, reserving the broth. Shred the pork with two forks and set aside.

2. Make the Red Chili Sauce:

1. While the pork is cooking, prepare the red chili sauce. In a dry skillet, toast the dried chilies lightly over medium heat for a couple of minutes, just until fragrant (be careful not to burn them).
2. Place the toasted chilies in a bowl and cover with hot water. Let them soak for 15-20 minutes to rehydrate.
3. Once softened, blend the chilies with 2 cups of the pork broth, minced garlic, cumin, oregano, and chili powder (if using). Blend until smooth.
4. In a saucepan, heat 1 tablespoon of oil over medium heat. Pour the blended sauce into the pan and cook for about 5-7 minutes, stirring frequently. Season with salt to taste.

3. Prepare the Masa Dough:

1. In a large mixing bowl, combine the masa harina, baking powder, and salt.
2. Add the vegetable oil or lard and gradually mix in the warm pork broth. Add the water as needed to achieve a soft, spreadable dough. The masa should feel moist but not sticky.
3. Knead the masa for a few minutes to ensure it’s well combined and smooth.

4. Assemble the Tamales:

1. Take a soaked corn husk and spread a small amount of masa dough in the center, leaving space at the top and bottom. Use your fingers or a spoon to flatten it out, making a thin layer of masa.
2. Add a spoonful of the shredded pork with red chili sauce in the center of the masa.
3. Fold the sides of the corn husk over the masa and filling, then fold up the bottom. Repeat until all tamales are assembled.

5. Steam the Tamales:

1. Place the tamales upright in a large steamer, with the open end facing up. If needed, use additional corn husks to prop them up so they don’t tip over.
2. Cover the tamales with a damp cloth, then cover the pot with a lid.
3. Steam the tamales over medium heat for about 1.5 to 2 hours, checking occasionally to make sure there’s enough water in the steamer. You may need to add more water during cooking.
4. Tamales are ready when the masa easily separates from the husk.

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Serving Suggestions:

• Serve the tamales hot, with extra chili sauce, sour cream, or a fresh salsa on the side.
• You can also serve them with rice, beans, or a simple salad for a full meal.

Tips for Success:

• The key to great tamales is patience — be sure to allow time for both cooking the pork and steaming the tamales.
• If you prefer a vegetarian version, you can fill the tamales with roasted vegetables, cheese, or even sweet corn.

Grandmother’s Tamales are a labor of love, and each bite is full of tradition and comfort. Enjoy making these with family, as it’s often a meal that brings people together!