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Several traditional tamales, some unwrapped to show the masa filling, on a rustic serving dish.

Proven way to grow 5 Tamales (Traditional)

This recipe provides a traditional method for making tamales, focusing on authentic preparation techniques to yield a delicious and satisfying result. It's a hands-on process that delivers five perfectly crafted tamales.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 5 tamales
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Tamale Dough
  • 2 cups masa harina
  • 1.5 cups vegetable broth
  • 0.5 cup lard or vegetable shortening
  • 1 tsp baking powder
  • 0.5 tsp salt
Filling
  • 1 lb pork shoulder cooked and shredded
  • 1 cup red chile sauce
Assembly
  • 15-20 corn husks soaked and drained

Equipment

  • large bowl
  • steamer basket

Method
 

Preparation
  1. Soak corn husks in warm water for at least 30 minutes until pliable; then drain them well.
  2. In a large bowl, combine the masa harina, baking powder, and salt.
  3. In a separate bowl, cream together the lard or shortening until light and fluffy.
Making the Masa
  1. Gradually add the masa mixture to the creamed lard, alternating with vegetable broth, and mix until a soft, spreadable dough forms.
  2. Continue mixing until the masa is light and fluffy, ensuring it floats in a cup of water to confirm its readiness.
Assembling the Tamales
  1. Spread a thin layer of masa onto the wider end of each corn husk, leaving space at the narrow end and sides.
  2. Place a spoonful of shredded pork and red chile sauce in the center of the masa.
  3. Fold the sides of the corn husk over the filling, then fold the narrow end up to enclose the tamale.
Cooking
  1. Arrange the tamales upright in a steamer basket, ensuring they are not tightly packed.
  2. Steam the tamales for 1 to 1.5 hours, or until the masa easily separates from the corn husk.

Notes

For best results, allow the masa to rest for about 20 minutes after mixing before assembling the tamales. You can adjust the spice level of the red chile sauce to your preference. If you don't have a steamer basket, you can improvise by placing a heat-proof plate upside down in a large pot with a few inches of water, then stacking the tamales on the plate.