My Grandmother’s Tamales Recipe

Traditional Tamales Recipe 

This recipe makes approximately 5 dozen tamales, combining tender pork with rich ancho chili sauce and fresh corn masa. A true labor of love, perfect for sharing with family and friends! 

Ingredients: 

• 5 lbs. Fresh corn masa 

• 1 lb. corn husks 

• 1 ½ teaspoon baking powder 

• 1 ½ teaspoon salt 

• 1 lb. lard 

• 5 cups cooked pork broth (drained from cooked pork) – To be set aside, used as needed 

• 8 oz. whole chili anchos 

• 5 lb. pork shoulder 

• 3-4 cloves of garlic 

• ½ teaspoon ground black pepper 

• 2 teaspoons of ground cumin 

Directions: 

The Day Before: 

Prepare the Chili Ancho 

Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes or more until soft, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid. Let cool and carefully transfer the mixture to a food processor and process, adding reserved soaking liquid as needed until smooth. Pour blended mixture through a fine mesh sieve and transfer to a covered container and refrigerate until ready to use. 

Prepare the Husks 

Fill a stock pot with warm water and corn husks and soak overnight. Just before you’re ready to make your tamales, rinse husks and dry well. If too wide, cut in half. Set aside. 

Prepare the Pork 

Cut pork shoulder into small (1-2 inch) pieces. Add garlic, pork pieces, and spices to a large stock pot. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook over low heat for about 3 hours or until meat is tender. Remove meat and shred. Let meat cool and refrigerate overnight. Reserve pork broth. 

The Day Of: