Homemade tamales are a true labor of love that have become a staple in many households, especially for those seeking to enjoy a traditional Mexican dish made from scratch. This recipe, passed down with a few personal twists, delivers the authentic taste of tamales with the rich flavor of seasoned pork filling wrapped in soft masa dough, all enveloped in a delicate corn husk. Whether you’re making them for a holiday feast, family gathering, or just a special weekend meal, tamales are the perfect dish to share with loved ones.
Making tamales from scratch may seem like a big task, but the process is incredibly rewarding, and each step contributes to the unique, mouth-watering flavor of the tamales. From cooking the tender pork to making the savory chili sauce, every part of the preparation fills the kitchen with amazing aromas. These tamales are best enjoyed with sides like refried beans and a fresh salad, creating a complete and satisfying meal. By following this detailed recipe, you can recreate this Mexican classic in your own kitchen and experience the joy of creating something truly special from scratch.
Why You’ll Love This Recipe
- Authentic Flavor: A traditional recipe with rich, savory flavors from the seasoned pork and homemade chili sauce.
- Satisfying and Hearty: Tamales are filling and make a great centerpiece for any meal.
- Customizable: Feel free to experiment with different fillings like chicken, beef, or even vegetarian options.
- Great for Sharing: Tamales are perfect for sharing during holidays or gatherings, making them ideal for large groups
Ingredients Overview
For these Real Homemade Tamales, you’ll need a mix of fresh ingredients for the filling, a rich homemade chili sauce, and masa harina dough wrapped in soft corn husks. The key ingredients are:
- Pork Loin: Tender, cooked pork mixed with flavorful chili sauce to make the perfect tamale filling.
- Dried Corn Husks: Essential for wrapping the tamales to steam them to perfection.
- Masa Harina: The base ingredient for the dough, masa harina gives tamales their signature texture and flavor.
- Chile Peppers: For the homemade chili sauce that adds depth and spice to the tamales.
- Lard: Whipped with broth to give the masa a fluffy texture and rich flavor.
- Beef Broth: Helps achieve the right consistency for the dough and adds savory flavor
How to Make the Recipe
Step 1: Prepare the Pork Filling
Begin by cooking the pork loin. Place it in a Dutch oven with the halved onion, garlic clove, and enough water to cover the pork. Bring it to a boil, then lower the heat and simmer for about 2 hours or until the pork is fully cooked and tender. Once cooked, shred the pork with a fork and mix it with 1 cup of the homemade chile sauce (instructions below). Set aside the remaining sauce for later.
Step 2: Make the Chile Sauce
For the chili sauce, wear rubber gloves to remove the stems and seeds from the dried chile peppers. Place the chiles in a saucepan with 2 cups of water and simmer uncovered for 20 minutes. Once softened, remove from heat and allow the chiles to cool. Transfer them along with the cooking water to a blender, blending until smooth. Strain the mixture into a bowl and stir in salt to taste. Set the sauce aside for later.
Step 3: Prepare the Corn Husks and Dough
While the pork cooks and the sauce simmers, soak the dried corn husks in warm water for about 30 minutes, until softened. As the husks soak, whip the lard with 1 tablespoon of broth until fluffy. In a separate bowl, combine masa harina, baking powder, and salt, then stir into the whipped lard mixture. Gradually add beef broth until the dough reaches a spongy, spreadable consistency.
Step 4: Assemble the Tamales
Once the husks are soft and the dough is ready, remove the husks from the water and pat them dry. Lay each husk flat and spread the masa dough over the center of the husk, leaving space on both sides for folding. Place 1 tablespoon of the seasoned pork filling in the center of each tamale. Then, fold the sides of the husk inward and fold the top and bottom to enclose the filling.
Step 5: Steam the Tamales
Arrange the assembled tamales in a steamer basket, placing them upright with the open end facing up. Steam the tamales over simmering water for 1 hour, checking occasionally to ensure the water does not dry out. Add more water to the steamer as needed.
Step 6: Serve and Enjoy
Once the tamales are steamed, carefully remove them from the husks and drizzle with the remaining chili sauce. You can also mix the sauce with sour cream to create a creamy topping. Serve the tamales warm, with your choice of sides like refried beans and a fresh salad.
Tips for the Best Recipe
- Soak the Husks Properly: Be sure to soak the corn husks long enough so they are soft and pliable, making them easier to wrap the dough.
- Customize the Filling: While this recipe uses pork, you can substitute chicken, beef, or even vegetarian options like beans and cheese for a personalized touch.
- Make Extra Sauce: It’s always a good idea to make extra chili sauce to drizzle over the tamales or serve as a dipping sauce.
- Test the Dough: The masa dough should be soft but not sticky. If it’s too dry, add a bit more broth until you reach the right consistency
Variations to Try
- Chicken Tamales: Use shredded cooked chicken instead of pork for a lighter alternative.
- Vegetarian Tamales: Fill the tamales with a mixture of black beans, cheese, and vegetables for a flavorful vegetarian option.
- Sweet Tamales: For a dessert twist, make sweet tamales by using a filling of cinnamon, sugar, and raisins, and add a touch of vanilla to the masa dough.
Frequently Asked Questions (FAQs)
Q: Can I make tamales ahead of time?
A: Yes! Tamales can be made a day or two in advance and stored in the refrigerator. They can also be frozen for up to 6 months.
Q: How can I tell when the tamales are done?
A: Tamales are done when the masa dough separates easily from the corn husks. If it sticks, steam the tamales for a little longer.
Q: Can I make the tamales in an Instant Pot or pressure cooker?
A: Yes, you can steam tamales in an Instant Pot. Use the steamer rack and set the cook time to 30 minutes under high pressure.
How to Store and Reheat
Once the tamales are fully cooled, store them in an airtight container in the refrigerator for up to 1 week. To reheat, steam them again or heat them in the microwave wrapped in a damp paper towel. For freezing, wrap each tamale in plastic wrap, then place them in a freezer-safe bag. Reheat frozen tamales by steaming or microwaving.
Conclusion
These Real Homemade Tamales are worth every minute of preparation and will bring a touch of Mexican tradition to your table. With tender pork filling, a rich chili sauce, and soft masa dough, these tamales are a true delight. While the process might take some time, the results are a flavorful, satisfying dish that’s perfect for family gatherings or holiday celebrations. Serve them with your favorite sides, and enjoy the deep, authentic flavors of this beloved dish.
