Grandmother’s Tamales

Making tamales from scratch, especially with a family recipe passed down through generations, is a truly special experience. Here’s a traditional way to make Grandmother’s Tamales—a simple yet flavorful version that many families enjoy. This recipe is for pork tamales with a red chili sauce, but you can easily adjust the filling to include chicken, beef, or vegetables.

Ingredients:

For the Tamale Dough (Masa):

• 4 cups masa harina (corn flour for tamales)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• 2 cups chicken or vegetable broth (or water)
• 1 cup vegetable oil or softened lard (for traditional flavor)
• 2-3 tablespoons chicken bouillon (or to taste)

For the Pork Filling:

• 2 pounds pork shoulder or pork butt
• 1 onion, quartered
• 2 cloves garlic
• 2 bay leaves
• Water (enough to cover the pork in the pot)
• Salt to taste

For the Red Chili Sauce:

• 8 dried guajillo chilies (or your preferred chili)
• 2-3 dried ancho chilies
• 2 cloves garlic
• 1 small onion, roughly chopped
• 1 teaspoon cumin
• Salt to taste
• 2 cups of the pork broth (from cooking the pork)
• 1 tablespoon vegetable oil

Additional:

• 30-40 dried corn husks (soaked in warm water for about 30 minutes)

Instructions:

Step 1: Cook the Pork

1. Cook the pork:
   • In a large pot, place the pork shoulder, onion, garlic, and bay leaves. Cover with water, add a pinch of salt, and bring to a boil.
   • Reduce the heat and simmer for about 2-3 hours, until the pork is tender and can easily be shredded.
   • Once the pork is done, remove it from the pot, and let it cool slightly. Save about 2 cups of the broth for the chili sauce and masa dough.
   • Shred the pork using two forks or your hands and set it aside.

Step 2: Make the Red Chili Sauce

2. Prepare the chili sauce:
   • Toast the dried chilies in a hot skillet for a few seconds until fragrant (be careful not to burn them).
   • Remove the stems and seeds from the chilies and place them in a bowl of hot water to soften for 15-20 minutes.
   • Once softened, blend the chilies with garlic, onion, cumin, salt, and 2 cups of the reserved pork broth until smooth.
   • Heat a tablespoon of oil in a skillet, and pour in the chili sauce, simmering it for about 10 minutes to thicken and intensify the flavor.
   • Taste and adjust seasoning as needed.

Step 3: Make the Tamale Dough (Masa)

3. Prepare the masa:
   • In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add the chicken broth (or water) and chicken bouillon, mixing until smooth.
   • In a separate bowl, beat the vegetable oil (or lard) until fluffy, then fold it into the masa mixture. You want the masa to have a soft, moist consistency—add more broth or water if necessary. It should be spreadable but not too wet.
   • To check if the masa is ready, take a small ball of the dough and drop it in a glass of cold water. If it floats, the masa is ready.

Step 4: Assemble the Tamales

4. Assemble the tamales:
   • After soaking the corn husks, take one and lay it flat on a clean surface. Spread about 2 tablespoons of masa on the center of the husk, leaving about 1-2 inches on each side.
   • Add 1-2 tablespoons of the shredded pork filling in the center, and then spoon some red chili sauce over the pork.
   • Fold the sides of the husk inward to encase the filling, and then fold up the bottom. Repeat with the remaining husks and filling.

Step 5: Steam the Tamales

5. Steam the tamales:
   • Set up a large steamer pot with water at the bottom (don’t let the water touch the tamales). Place a few layers of tamales standing upright in the steamer, with the open end facing up.
   • Cover the tamales with a damp cloth and steam over medium heat for about 1.5-2 hours. Check the water level regularly and add more as needed.
   • The tamales are done when the masa pulls away from the husk easily and is fully cooked. If not, steam for an additional 15-20 minutes.

Step 6: Serve

6. Serve:
   • Once cooked, allow the tamales to rest for 10 minutes before serving. Enjoy them with extra chili sauce or a side of Mexican crema or salsa.
   • Tamales are often served during celebrations, family gatherings, or holidays, and they’re best enjoyed with loved ones!

Tips:

• Corn husks: If you’re having trouble with dried husks, soak them in hot water for longer to make them more pliable.
• Flavor adjustments: If you like your tamales spicier, increase the number of chilies or add a pinch of cayenne pepper.
• Batch cooking: Tamales can be made in large batches and frozen. Just reheat them by steaming or microwaving.

Tamales are a beautiful labor of love, and making them with your family’s recipes and techniques can be an especially rewarding experience!