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Grandmother’s Tamales Recipe

Grandmother’s Tamales Recipe

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Grandmother’s Tamales Recipe: A Family Tradition Worth Sharing

Tamales are more than just a dish; they’re a tradition. Passed down through generations, this beloved Mexican delicacy brings together family, culture, and rich flavors. Grandmother’s Tamales Recipe is a cherished family treasure, a recipe that’s been perfected over time, bringing joy to countless gatherings. Whether you’re celebrating a special occasion or simply craving a homemade meal, these tamales are guaranteed to deliver that nostalgic, heartwarming taste of home.

Tamales are known for their delicate masa (corn dough) filled with savory ingredients like meats, chilies, and vegetables, all wrapped in corn husks and steamed to perfection. Each tamale is a small bundle of comfort and tradition, and Grandmother’s Tamales are no exception—they’re the kind that will have your family asking for seconds.

In this article, we’re sharing this authentic tamale recipe, along with helpful tips and tricks to make sure your tamales turn out just like Grandma’s!

Ingredients for Grandmother’s Tamales Recipe

To make tamales, you’ll need to gather the right ingredients for both the masa and the filling. While the recipe may seem lengthy, the process is well worth it, especially when you taste the finished result.

For the masa (corn dough):

  • 4 cups masa harina (corn flour for tamales)
  • 1 ½ cups chicken broth (or vegetable broth for a vegetarian version)
  • 1 cup vegetable oil or lard (for that traditional richness)
  • 2 tsp baking powder
  • 2 tsp salt
  • 1 tsp ground cumin (optional, but adds depth)

For the filling:

  • 2 lbs pork shoulder (or chicken, beef, or a vegetarian filling like cheese and green chilies)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3-4 dried ancho chilies (for a mild, smoky flavor)
  • 2-3 dried guajillo chilies (for some heat and depth)
  • 2 tbsp vegetable oil
  • 1 ½ tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste

For wrapping:

  • Corn husks (soaked in warm water for about 30 minutes)

Optional garnish:

  • Sour cream or Mexican crema
  • Salsa (your favorite kind)
  • Lime wedges

Instructions for Grandmother’s Tamales

Step 1: Prepare the Filling

  1. Cook the meat: If you’re using pork shoulder, start by placing the meat in a large pot and covering it with water. Bring it to a boil, then reduce to a simmer and cook for 1-1.5 hours until the meat is tender and easy to shred. If you’re using chicken, cook the chicken until fully cooked and tender (about 45 minutes to 1 hour).
  2. Prepare the chilies: While the meat is cooking, remove the stems and seeds from the ancho and guajillo chilies. In a small skillet, toast the chilies lightly for 1-2 minutes until fragrant. Place them in a bowl with hot water and let them soak for about 15-20 minutes to soften.
  3. Make the chili sauce: Once the chilies have softened, blend them with a small amount of soaking liquid, along with the garlic, onion, cumin, oregano, and a pinch of salt. Blend until smooth, adding more water if needed to make a sauce.
  4. Shred the meat: Once the meat is cooked, remove it from the pot, discard any bones (for pork shoulder) or skin (for chicken), and shred the meat using two forks.
  5. Combine the meat and sauce: In a large skillet, heat the vegetable oil over medium heat. Add the shredded meat and pour the chili sauce over the top. Stir well, allowing the sauce to coat the meat and cook for another 10 minutes until well combined. Adjust seasoning with salt and pepper to taste.

Step 2: Prepare the Masa (Dough)

  1. Mix the dry ingredients: In a large mixing bowl, combine the masa harina, baking powder, salt, and cumin.
  2. Add the wet ingredients: Gradually add the vegetable oil or lard to the dry ingredients, mixing with your hands or a spoon. Slowly add the chicken broth, a little at a time, until the dough becomes smooth and pliable. The masa should have a consistency that holds together but is not too sticky.
  3. Test the masa: To test if the masa is ready, take a small piece and drop it into a glass of water. If it floats, it’s ready. If it sinks, add a little more oil or broth and continue mixing.

Step 3: Assemble the Tamales

  1. Prepare the corn husks: Soak the corn husks in warm water for about 30 minutes to soften them. After soaking, pat them dry with a towel. You’ll want to use the larger husks for the tamales, keeping the smaller ones aside for tying the tamales.
  2. Spread the masa: Lay one corn husk flat on a clean surface. Spread about 2-3 tablespoons of masa evenly in the center of the husk, leaving some space at the top and bottom edges.
  3. Add the filling: Place about 2 tablespoons of the prepared meat filling on top of the masa. Be sure not to overstuff—there should be enough space to fold the tamale securely.