Name: Tamales Recipe: Authentic and Festive
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Ingredients: Masa Dough:; 3 cups masa harina; 2 1/2 cups chicken broth; 1 cup lard or vegetable shortening; 1 tsp baking powder; 1 tsp kosher salt; Pork Filling:; 2 lbs pork shoulder; 1 onion (quartered); 2 garlic cloves; 1 tsp kosher salt; 1/2 tsp black pepper; Red Chile Sauce:; 8 dried guajillo chiles; 2 dried ancho chiles; 2 cups hot water; 1 garlic clove; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp black pepper; Assembly:; 24 dried corn husks; Optional: Fresh cilantro (salsa); Suggested Pairings: Horchata (Mexican rice)

Introduction

Table of Contents

Tamales are an authentic, festive main dish or appetizer, perfect for family gatherings, holidays, or celebrations like Christmas or Día de los Muertos. This traditional Mexican dish, featuring tender corn masa wrapped around a savory pork filling in a rich red chile sauce, delivers bold, comforting flavors with a soft, steamed texture. Presented on a white ceramic platter, optionally garnished with fresh cilantro or a drizzle of salsa, this Tamales recipe offers a vibrant, Mexican-inspired aesthetic that elevates any table. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings cultural warmth and tradition to any occasion.

Ingredients

For the Masa Dough:

3 cups masa harina (corn flour for tamales)
2 1/2 cups chicken broth (or water)
1 cup lard or vegetable shortening
1 tsp baking powder
1 tsp kosher salt

The Pork Filling:

2 lbs pork shoulder, cut into 2-inch chunks
1 onion, quartered
2 garlic cloves
1 tsp kosher salt
1/2 tsp black pepper

The Red Chile Sauce:

8 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cups hot water
1 garlic clove
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper

Assembly:

24 dried corn husks, soaked in warm water for 1 hour

Serving:

Optional: Fresh cilantro, salsa (red or green)
Suggested Accompaniments: Mexican rice, refried beans
Suggested Pairings: Horchata, sparkling water
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Large pot, steamer basket, blender, mixing bowl, spatula, measuring cups/spoons, tongs

Step-by-Step Process

Prepare Pork Filling: In a large pot, combine pork, onion, garlic, salt, and pepper. Cover with water and bring to a boil. Reduce the heat, simmer for 1.5–2 hours until the pork is tender. Shred pork, reserving 1 cup of cooking broth. Taste and adjust seasoning with more salt if needed for a balanced, savory flavor.
Make Red Chile Sauce: Toast guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak in 2 cups of hot water for 20 minutes. Blend chiles, soaking water, garlic, cumin, salt, and pepper until smooth. Strain if desired. Mix 1 cup of sauce with shredded pork. Taste and adjust the sauce with more cumin or salt for a balanced, spicy flavor. Reserve the remaining sauce for serving.
Prepare Masa Dough: In a mixing bowl, beat lard or shortening with baking powder and salt until fluffy (about 2 minutes). Gradually add masa harina and chicken broth, mixing until a soft, spreadable dough forms (should float in a glass of water). Taste a small pinch of dough and adjust with more salt if needed.
Assemble Tamales: Drain soaked corn husks. Spread 2–3 tbsp masa dough in a thin layer (about 4×4 inches) on the smooth side of each husk, leaving a 1-inch border. Add 1–2 tbsp pork filling in the center. Fold sides of the husk over the filling, then fold the bottom up to enclose. Tie with a thin strip of husk if needed.
Steam Tamales: Place a steamer basket in a large pot with 2 inches of water. Arrange tamales upright, open end up, in the basket. Cover with extra husks and a lid. Steam over medium heat for 1–1.5 hours, checking water level occasionally, until masa is firm and pulls away from husks.
Serve: Arrange tamales on a white ceramic platter. Optionally garnish with fresh cilantro or a drizzle of salsa. Serve with Mexican rice, refried beans, reserved chile sauce, horchata, or sparkling water.

Tips for Better Tamales

Soak corn husks thoroughly to make them pliable for wrapping.
Taste and adjust the filling and sauce before assembling to balance savory, spicy, and rich flavors.
Spread masa thinly to ensure a good filling-to-dough ratio.
Pack tamales snugly in the steamer to prevent unraveling.
Present on a white ceramic platter to highlight the vibrant filling and garnishes.
Make ahead: Prepare filling and sauce up to 2 days in advance; assemble and steam when ready.
Check the water level during steaming to avoid burning the pot.
Enhance aesthetic: Garnish with cilantro or salsa for a festive, Mexican-inspired pop.

Variations and Customization

Gluten-Free Tamales: Naturally gluten-free; confirm broth and salsa are gluten-free.
Vegetarian Tamales: Replace pork with 2 cups sautéed mushrooms or black beans; use vegetable broth.
Chicken Tamales: Substitute pork with 2 lbs of shredded chicken breast, cooked similarly.
Spicy Tamales: Add 1–2 dried chipotle chiles to the sauce for smokier heat.
Green Chile Tamales: Replace red chile sauce with green tomatillo salsa.
Vegan Tamales: Use vegetable shortening, vegetable broth, and replace pork with roasted vegetables.
Cheese Tamales: Add 1/2 cup shredded cheddar or queso fresco to the filling.
Sweet Tamales: Replace filling with 1 cup sweetened masa mixed with 1/2 cup raisins and 1 tsp cinnamon.

Storage and Serving Tips

Store cooked tamales in an airtight container in the fridge for up to 5 days; reheat by steaming for 15–20 minutes or microwaving with a damp towel for 2–3 minutes.
Freeze assembled or cooked tamales in a freezer-safe container for up to 3 months; steam from frozen for 1.5–2 hours or thaw and reheat.
Serve warm for the best soft texture and bold flavors.
Use as a main dish or appetizer for holidays or gatherings.
Pair with horchata or sparkling water to complement the rich, spicy flavors.
Present on a white ceramic platter with garnishes for a vibrant, festive charm.

Nutritional Information

Based on 12 servings (2 tamales each):

Calories: 320 kcal
Total Fat: 18g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 35mg
Sodium: 580mg
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: 2g
Protein: 12g
Vitamin A: 15% Daily Value
Vitamin C: 10% Daily Value
Calcium: 8% Daily Value
Iron: 12% Daily Value

Note: Values vary by ingredient brands and substitutions (vegetarian options reduce cholesterol). This dish is moderate in calories and hearty and filling.

Conclusion

This Tamales recipe delivers an authentic, festive main dish or appetizer perfect for family gatherings or holiday celebrations. It transforms simple ingredients into a cultural favorite. Its straightforward preparation and vibrant presentation make it a go-to. The tender masa and savory filling delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing, traditional charm.