Grandmother’s tamales are a cherished family recipe that often brings back memories of family gatherings and celebrations. Making tamales can be a labor of love, but the results are well worth the effort. Here’s a traditional recipe for tamales, including a savory filling and masa dough.
Grandmother’s Tamales Recipe
Ingredients
For the Masa Dough:
- 4 cups masa harina (corn dough)
- 1 cup vegetable shortening or lard
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2-3 cups chicken or vegetable broth (adjust for consistency)
- 1 teaspoon ground cumin (optional)
- 1 teaspoon chili powder (optional)
For the Filling:
- 2 cups cooked and shredded meat (such as pork, chicken, or beef)
- 1 cup salsa (red or green, homemade or store-bought)
- 1 teaspoon cumin (optional)
- Salt and pepper, to taste
For Assembling:
- Dried corn husks (about 20-30), soaked in warm water for at least 30 minutes
Instructions
1. Prepare the Filling:
- In a bowl, combine the shredded meat with salsa, cumin, salt, and pepper. Mix well and set aside.
2. Make the Masa Dough:
- In a large mixing bowl, beat the vegetable shortening or lard until fluffy. Gradually add the masa harina, baking powder, and salt, mixing well.
- Slowly add the chicken or vegetable broth, one cup at a time, until the dough is soft and spreadable but not too wet. The consistency should be similar to peanut butter. If using, add the cumin and chili powder for extra flavor.
3. Assemble the Tamales:
- Drain the soaked corn husks and pat them dry. Take one husk and lay it flat on a clean surface.
- Spread about 2-3 tablespoons of masa dough onto the center of the husk, leaving about 1-2 inches at the bottom and sides.
- Place about 1-2 tablespoons of the filling in the center of the masa.
- Fold the sides of the husk over the masa and filling, then fold the bottom up to enclose the tamale. You can tie the tamale with a strip of corn husk if desired, but it’s not necessary.
4. Steam the Tamales:
- Place a steamer basket in a large pot and fill the bottom with water (make sure the water doesn’t touch the tamales). Arrange the tamales upright in the steamer, with the open end facing up.
- Cover the tamales with a damp cloth or additional corn husks to keep the steam in. Bring the water to a boil, then reduce the heat to low and steam for about 1-1.5 hours, or until the masa pulls away from the husk easily. Check occasionally to ensure there’s enough water in the pot.
5. Serve:
- Once cooked, remove the tamales from the steamer and let them cool slightly. Serve warm with additional salsa, sour cream, or guacamole.
Tips
- Filling Variations: You can use various fillings, such as cheese and green chiles, beans, or even sweet fillings like chocolate or fruit for dessert tamales.
- Storage: Tamales can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat by steaming or microwaving.
- Making Ahead: Tamales can be made ahead of time and frozen before steaming. Just steam them directly from the freezer, adding a few extra minutes to the cooking time.
Enjoy your grandmother’s tamales! They are a wonderful dish that brings family and friends together, perfect for celebrations or cozy gatherings.