Tamales Recipe

Prepare lard/shortening

If using refrigerated lard or shortening, remove it from the fridge to slightly warm so it becomes spreadable. This ensures proper aeration when you whip it into the masa.

Combine dry ingredients

In a large mixing bowl, whisk together 4 cups masa harina, 2 tsp baking powder, 2 tsp salt, and 1 tbsp sugar (if using). Ensure ingredients are evenly distributed.

Whip lard into masa

Using a stand mixer with paddle attachment or an electric hand mixer, beat 1 cup softened lard or vegetable shortening on medium-high speed for 1–2 minutes until fluffy. With the mixer on low, add the masa mixture in two additions, alternating with warm broth. Continue to add broth until dough is moist and spreadable.

Adjust consistency and rest

Beat the masa dough for 5–7 more minutes until it becomes light and slightly fluffy; a good test is to drop a small piece into a cup of cold water — if it floats, the masa is the right consistency. If too dry, add up to 1/2 cup more warm broth. Cover and let rest while you make the filling (20–30 minutes).

Cook the pork

Place 3 lbs pork shoulder in a large pot with 6 cups water, 1 medium quartered onion, 4 garlic cloves, 2 bay leaves and 1 tbsp salt. Bring to a simmer, cover, and cook until the pork is very tender, about 1.5–2 hours. Alternatively, cook in a pressure cooker for 45–60 minutes.

Shred pork

Remove pork from the pot and let cool slightly. Reserve 1 cup of the cooking liquid. Shred the pork finely using two forks or meat claws and set aside.

Prepare chile sauce

While pork cooks, toast 5 guajillo and 2 ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Transfer chiles to a bowl, cover with hot water and soak 15 minutes until softened. Drain, reserving 1/2 cup soaking liquid.

Blend sauce

In a blender, combine soaked chiles, 1 cup crushed tomatoes, 1/2 cup chile soaking liquid (or reserved pork cooking liquid if you prefer), 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Blend until very smooth, adding up to 1/4 cup water if necessary to achieve a saucy texture.

Cook sauce and combine with pork

Heat 2 tbsp vegetable oil in a skillet over medium heat. Pour in the blended sauce and simmer 6–8 minutes to deepen flavor and remove raw edge. Add shredded pork and 1 cup reserved pork cooking liquid (or less to reach desired moisture). Simmer together 8–10 minutes until pork absorbs sauce and mixture is cohesive but not soupy. Taste and adjust salt.

Prep corn husks

Place 40 dried corn husks in a large heatproof bowl and cover with warm running water or soak for 30–45 minutes until pliable. After soaking, pat each husk dry and lay flat with the narrow end towards you.

Spread masa on husk

Place about 2–3 tablespoons of masa dough onto the center of a husk (depending on husk size). Using a small spatula or back of a spoon, spread the masa into a rectangle about 1/4 inch thick, leaving 1–1.5 inches free at the narrow end and top edge for folding.

Add filling

Spoon 1–2 tablespoons of the shredded pork filling down the center of the masa. If using cheese or cilantro, sprinkle a tablespoon of cheese and a pinch of cilantro on top of the meat. Do not overfill — filling should be a thin line to allow proper folding and steaming.

Fold tamal

Fold the long sides of the husk over the filling so the edges meet in the center. Fold the narrow end up toward the center. If needed, tie the tamal with a thin strip of husk or kitchen twine to secure. Repeat until all masa and filling are used (approximately 35–40 tamales).

Prepare steamer

Place a steamer basket or rack in a large pot and add about 2–3 inches (approximately 8 cups) of water — water should sit below the rack so tamales are steamed, not boiled. Bring water to a gentle simmer.

Arrange tamales in pot

Stand tamales upright in the steamer with open ends up, packing them snugly but not overly tight. If necessary, lay an extra layer on top, open end up. Cover the top layer of tamales with a damp kitchen towel or extra soaked husks and place the pot lid on.

Steam tamales

Steam the tamales over low to medium-low heat for 1.5–2 hours. Check water level every 20–30 minutes and add more hot water as needed to maintain steam. Rotate tamales or rearrange after the first hour for even cooking.

Test for doneness and rest

Tamales are done when masa easily pulls away from the husk and is firm and set. Remove a tamal, cool slightly, and test. Once done, remove tamales from the steamer and let rest 10–15 minutes before serving to set the masa.

Serve

Serve tamales warm right in the husk. Offer salsa, crema, pickled onions, or extra cilantro on the side.