Tamales are often served with salsa, crema, or alongside rice and beans, but they’re just as delicious on their own. They also reheat beautifully, making them perfect for meal prep. Whether you’re making them for a celebration or just craving authentic comfort food, homemade tamales are a labor of love that always pay off with unforgettable flavor and tradition in every bite.
Ingredients
For the Masa
4 cups masa harina
3 cups warm chicken broth
1 cup lard or vegetable shortening
2 teaspoons baking powder
1½ teaspoons salt
For the Red Chili Filling
2 lbs pork shoulder (or chicken/beef)
8 dried guajillo chiles
2 dried ancho chiles
3 cloves garlic
1 teaspoon cumin
1 teaspoon oregano
Salt to taste
Other
Corn husks, soaked in warm water
Instructions
Cook the meat in a large pot with water and salt until tender. Shred and set aside, reserving the broth.
Remove stems and seeds from dried chiles. Soak in hot water for 15 minutes, then blend with garlic, cumin, oregano, and a little soaking liquid until smooth. Simmer the sauce for 10 minutes, then mix with the shredded meat and cook together for another 10 minutes.
Beat lard or shortening until fluffy. In a bowl, mix masa harina, baking powder, and salt. Gradually add the whipped fat and warm broth, mixing until the masa is soft and spreadable.
Spread masa onto soaked corn husks, add a spoon of filling in the center, fold sides inward, then fold the bottom up.
Stand tamales upright in a steamer and steam for 1½ to 2 hours, until the masa pulls away easily from the husk. Serve hot and enjoy.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
