Mexican tamales aren’t just a meal—they’re a cultural experience, a way to bring family and friends together, and a celebration of heritage. This guide will walk you through creating authentic tamales, featuring tender pork in a rich red chile sauce, all wrapped in fluffy masa and steamed to perfection. Let’s explore everything you need to know about making this classic Mexican food dish.
What Are Tamales?
Tamales are a cornerstone of Mexican cuisine, made with a nixtamalized corn dough known as “masa.” The masa is spread onto a corn husk or banana leaf, filled with sweet or savory ingredients, wrapped securely, and steamed until perfectly cooked. Fillings range from meats and cheeses to fruits and vegetables, varying by region and tradition.
One popular version is tamales rojos, made with pork in a vibrant red chile sauce. The process of making tamales, often done during a tamalada (a tamale-making gathering), is a cherished tradition that strengthens family bonds and preserves cultural heritage.
Ingredients for Tamales
For the Filling:
- 3 ounces guajillo chiles, rinsed, stemmed, and seeded
- 3 ounces ancho chiles, rinsed, stemmed, and seeded
- Water (as needed)
- 1 ½ teaspoons garlic powder
- 3 teaspoons kosher salt, divided
- ¾ teaspoon ground cumin
- 2 tablespoons olive oil
- 2 ½ pounds boneless pork shoulder, cut into chunks
- 1 bay leaf
For the Masa Dough:
- 8 ¼ cups masa harina (about half a 4.4 lb bag of Maseca)
- 1 ¾ tablespoons fine salt
- 1 tablespoon baking powder
- 1 ¾ cups canola or avocado oil (or lard, see notes)
- 7 cups broth (chicken, beef, or vegetable, plus more if needed)
- 50 corn husks (about half to three-quarters of a 1-pound bag)
Additional Supplies:
- Hot water for soaking corn husks
- Steamer pot large enough for 45-50 tamales
Step-by-Step Instructions
1. Prep the Corn Husks
Soak the corn husks in hot water for at least 1 hour to make them pliable. Keep them submerged by covering the bowl. Meanwhile, prepare the filling and masa dough.
2. Make the Red Chile Sauce
- Place guajillo and ancho chiles in a medium pot, cover with water, and bring to a boil. Remove from heat and soak for 10 minutes.
- Transfer the softened chiles to a blender. Add 1 cup of the chile-soaked water, 1 ½ cups fresh water, garlic powder, 1 ½ teaspoons kosher salt, and ground cumin.
- Blend until smooth. Strain through a fine mesh sieve if needed for a silky texture.
3. Cook the Pork Filling
- Heat olive oil over medium-high heat. Season the pork with 1 ½ teaspoons kosher salt.
- Sear the pork in batches until browned. Return all pork to the pot, pour in the red chile sauce, and add a bay leaf.
- Cover and simmer on low for 2 ½ hours or until the pork is tender. Shred with forks and mix back into the sauce.
4. Make the Masa Dough
- In a large mixing bowl, combine masa harina, salt, and baking powder.
- Add oil and mix with hands until the texture resembles wet sand.
- Gradually add broth, mixing until the dough is smooth and spreadable, like thick hummus. Adjust with more broth or masa harina as needed.
Assembling the Tamales
1. Prepare the Corn Husks
Drain the soaked husks and pat them dry. Lay them flat.
2. Spread the Masa
- Identify the smooth side of a husk and place it facing up.
- Spread a heaping spoonful of masa evenly, leaving the top third of the husk empty.
3. Add the Filling
Spoon 1-2 tablespoons of pork filling into the center of the masa.
4. Fold the Tamale
- Fold the long edges of the husk together, overlapping them.
- Fold the pointed end upward, leaving one end open.
5. Repeat the Process
Assemble tamales until all masa and filling are used.
Cooking the Tamales
1. Set Up the Steamer
- Fill the bottom of the steamer pot with water. Add a coin to ensure you hear boiling.
- Arrange tamales upright with open ends facing up.
2. Steam the Tamales
- Cover with a tight lid and bring the water to a boil. Reduce heat to medium-low.
- Steam for 2 ½ hours (or 1 ½ hours if using lard-based masa). Add water as needed to prevent the pot from drying out.
3. Check for Doneness
Remove a tamale and let it rest for 10 minutes. If the husk peels away easily, they’re done. If not, steam for 15 more minutes and recheck.
Serving and Storing Tamales
Serving Tips:
- Serve warm with Mexican rice, refried beans, or salsa verde.
Storing Tips:
- Refrigerate: Store in an airtight container for up to 1 week.
- Freeze: Keep in a freezer-safe bag for up to 6 months.
Reheating Tips:
- Steamer: Steam for 15 minutes.
- Oven: Heat at 350°F for 15 minutes.
- Microwave: Wrap in a damp paper towel and heat for 1-2 minutes.
Helpful Tips for Success
- Soak Husks Properly: Prevents tearing during assembly.
- Spread Masa Evenly: Ensures a balanced tamale.
- Don’t Overfill: Keeps tamales intact during cooking.
- Use a Coin: Ensures water is boiling consistently.
- Let Tamales Rest: Makes them easier to handle.
Conclusion
Mexican tamales are a labor of love that brings people together while preserving a rich culinary tradition. This step-by-step guide ensures you’ll craft tamales that are as delicious as they are meaningful. Whether for a special occasion or a weekend project, making tamales is a rewarding way to enjoy one of the most iconic Mexican food dishes. Gather your loved ones, host a tamalada, and celebrate the art of tamale-making!