How to Cook Tamales Like a Mexican Abuela

Imagine unwrapping a steaming tamale, the corn husk revealing a soft, fluffy masa stuffed with tender, spicy pork, its rich aroma filling the air with warmth and tradition. Tamales are the heart of Mexican home cooking, a labor of love passed down through generations. This recipe for pork tamales, inspired by the hands of a Mexican abuela, will guide you to create a batch of 20–24 tamales that taste like a family fiesta. With a little time and care, you’ll bring authentic Mexican comfort to your table. Let’s get wrapping!

Why Tamales Are a Tradition Worth Mastering

Tamales are a cornerstone of Mexican cuisine, combining creamy masa (corn dough) with savory fillings, all wrapped in corn husks and steamed to perfection. They’re a communal effort, often made with family, and packed with soulful flavors. This recipe focuses on classic pork in red chile sauce, but you can swap fillings to suit your taste. Perfect for celebrations or cozy dinners, these tamales are worth every step.

Here’s what you’ll need:

• For the masa: 4 cups masa harina (corn flour for tamales), 3 cups chicken broth, 1 cup lard or vegetable shortening, 2 tsp baking powder, 1 tsp salt.
• For the pork filling: 2 lbs pork shoulder, 3 dried ancho chiles, 2 dried guajillo chiles, 1/2 onion, 3 garlic cloves, 1 tsp cumin, 1 tsp oregano (Mexican preferred), 1 tsp salt, 2 cups pork cooking liquid or water.
• For assembly: 24 dried corn husks, soaked in warm water for 1 hour.
• For serving: Salsa verde, crema, or hot sauce.
• Equipment: Large pot with steamer insert, blender, mixing bowls, spatula.

Step 1: Prepare the Pork Filling

Place pork shoulder in a large pot with 1/2 onion, 2 garlic cloves, and water to cover. Simmer for 1.5–2 hours until tender. Shred the pork, reserving 2 cups of the cooking liquid. For the sauce, remove stems and seeds from ancho and guajillo chiles, toast in a dry skillet for 1–2 minutes, then soak in hot water for 15 minutes. Blend chiles with 1 garlic clove, cumin, oregano, salt, and reserved pork liquid until smooth. In a skillet, simmer the sauce for 5 minutes, then mix in shredded pork. Set aside to cool.

Pro Tip: Shred pork finely for easy spreading and a cohesive tamale bite.

Step 2: Make the Masa Dough

In a large bowl, beat lard or shortening with a mixer or wooden spoon until fluffy (about 2 minutes). In another bowl, mix masa harina, baking powder, and salt. Gradually add chicken broth to the dry mix, stirring until combined. Add the masa mixture to the whipped lard in small batches, beating until smooth and spreadable, like thick peanut butter. Test the masa: a small ball should float in cold water (if not, beat in more broth or lard).

Step 3: Set Up for Assembly

Drain soaked corn husks and pat dry. Set up a workstation with husks, masa, pork filling, and a spatula. Take a husk, smooth side up, and spread 2–3 tbsp masa in a thin, even layer (about 4×4 inches) on the wider half, leaving a 1-inch border. Add 1–2 tbsp pork filling down the center. Fold one side of the husk over, then the other, to encase the filling, and fold the narrow end up to form a packet. Repeat for all tamales.

Pro Tip: If husks tear, double-layer them or patch with small husk pieces.

Step 4: Steam the Tamales

Line a large pot with a steamer insert or a makeshift steamer (e.g., a metal colander). Add water below the steamer level and bring to a boil. Arrange tamales upright, open-end up, packing them snugly to stand. Cover with extra husks and a lid. Steam over medium heat for 1–1.5 hours, checking water levels every 20 minutes. Tamales are done when the masa pulls away from the husk easily.

Step 5: Serve with Fiesta Vibes

Let tamales rest for 5 minutes before unwrapping. Serve hot, letting guests peel back the husks themselves for that authentic experience. Pair with salsa verde, crema, or a spicy hot sauce, and serve alongside Mexican rice or a fresh salad. For a true abuela touch, offer hot chocolate or horchata on the side.

Tips for Tamale Perfection

• Whip the masa well: Aerated masa ensures fluffy, not dense, tamales.
• Soak husks thoroughly: Soft husks are easier to fold and prevent tearing.
• Batch prep: Make filling a day ahead to save time on tamale day.
• Customize fillings: Try chicken with green sauce, cheese with jalapeños, or beans for variety.

Your Abuela-Approved Tamales Await!

These tamales are a labor of love, wrapping tradition and flavor into every bite. Perfect for holidays, family gatherings, or just because, they’ll make your kitchen feel like a Mexican abuela’s. Save this recipe, share your tamale-making party on Pinterest, and let me know how you fill yours. ¡Buen provecho!