Tamales are a special and authentic Mexican dish, and they are one of my best traditional Mexican foods. This classic tamales recipe is one of the best you’ll find, they taste delicious and are quite simple to make at home. Without taking too much of our precious time, let’s get right into the kitchen.
Classic Tamales Recipe
Tamales are a traditional Mexican dish, and this classic tamales recipe keeps the originality of the dish whilst adding a bit of ingenuity. Made with a dough filled with meat, these tamales go well with salads, rice, and many other sides.
How to Prepare the Classic Tamales Recipe
This classic tamales recipe is straightforward to prepare but it takes some time to be ready, you can scroll through TikTok to pass the time while it is cooking. Here’s what you’ll need and how you’ll prepare this delicious recipe at home.
Ingredients for Preparing the Classic Tamales Recipe
Here are the ingredients you need to prepare this dish at home.
For Dough
- 4 cups of Masa Harina
- 2 cups of beef broth
- 1⅓ cups of lard
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 teaspoon of cumin
- 2 (8-oz) package dried corn husks
For Filling
- 2½ pounds of pork loin
- 2 cloves of garlic
- 2 large onion
For Chili Sauce
- 8 chili peppers, dried
- 4 cups of water
- 1 tablespoon of salt
Instructions on Preparing the Classic Tamales Recipe
This recipe may take some time but it is quite simple to follow, and here are the step-by-step instructions on how to prepare authentic Mexican tamales at home.
Step 1: In a Dutch oven over medium-high heat, add the pork loin, onions (cut into halves), and garlic cloves, add enough water to cover it and bring to a boil. Once it boils, reduce the heat to low, and simmer for about 2 hours until the pork is cooked through.
Step 2: As the pork is cooking, it’s time to prepare our chili sauce which will be used as a garnish. Using gloves, remove the stems and seeds from the dried chili. Add into a saucepan with 4 cups of water, and simmer on low heat, uncovered, for 20-25 minutes.
Step 3: Remove from heat and allow to cool. Transfer the chili with the cooking water to a blender, and blend until smooth. Strain the mixture into a bowl, and stir in the tablespoon of salt. Set aside.
Step 4: Once the pork is well cooked, transfer it to a bowl, and shred it into pieces using two forks while mixing in about two cups of the chili sauce.
Step 5: Soak the dried corn husks in a bowl filled with warm water for about 30 minutes, until softened.
Step 6: Let’s prepare the dough. In another bowl, add the lard and a tablespoon of broth, and mix using a hand mixer until it has a fluffy texture.
Step 7: In another bowl, mix masa harina, baking powder, salt, and cumin. Stir in the lard mixture, and mix well using your hand mixer, gradually add more broth until it forms a soft dough.
Step 8: Remove the husks from the water, and pat dry.
Step 9: Set the husk with the glossy side up, and spread the dough over it, leaving about a ¼-inch thick dough.
Step 10: Scoop a tablespoon of the pork filling into the center of the dough, and fold the sides, top, and bottom of each husk toward the center to enclose the filling with the dough.
Step 11: Arrange the folded tamales in a steamer basket. Set a pot of water over medium heat, once it starts simmering, set the steamer basket over the pot and steam for 1 hour.
Step 12: Remove tamales from the husks. Set on a plate and drizzle with the remaining chili sauce.
Step 13: Viola! Your delicious tamales are ready. Serve alone or with any of your favorite sides.
Notes:
- This recipe is a bit versatile so you can customize it by changing your choice of filling, you can use any other meat or even a vegetarian filling.
How to Store Leftover Tamales
If you’re lucky enough to have some tamales leftover, here’s how you can save them for another time.
- Transfer the tamales to an airtight container, and store them in the refrigerator for 5-7 days.
- If 7 days ain’t long enough, you can transfer the cooked tamales to a freezer-safe container, and freeze for up to 3 months. When reheating, wrap the frozen tamales with a few dampened paper towels, and microwave at intervals until warmed through. The wet towels will help to simulate “steaming” so be careful when unwrapping it as it gets hot.
Classic Tamales Recipe
Equipment
- Steamer basket
Ingredients
For Dough
- 4 cups Masa Harina
- 2 cups beef broth
- 1⅓ cups lard
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 8-oz package dried corn husks
For Filling
- 2½ pounds pork loin
- 2 cloves garlic
- 2 large onions
For Chili Sauce
- 8 chili peppers dried
- 4 cups water
- 1 tablespoon salt
Instructions
- In a Dutch oven over medium-high heat, add the pork loin, onions (cut into halves), and garlic cloves, add enough water to cover it and bring to a boil. Once it boils, reduce the heat to low, and simmer for about 2 hours until the pork is cooked through.
- As the pork is cooking, it's time to prepare our chili sauce which will be used as a garnish. Using gloves, remove the stems and seeds from the dried chili. Add into a saucepan with 4 cups of water, and simmer on low heat, uncovered, for 20-25 minutes.
- Remove from heat and allow to cool. Transfer the chili with the cooking water to a blender, and blend until smooth. Strain the mixture into a bowl, and stir in the tablespoon of salt. Set aside.
- Once the pork is well cooked, transfer it to a bowl, and shred it into pieces using two forks while mixing in about two cups of the chili sauce.
- Soak the dried corn husks in a bowl filled with warm water for about 30 minutes, until softened.
- Let's prepare the dough. In another bowl, add the lard and a tablespoon of broth, and mix using a hand mixer until it has a fluffy texture.
- In another bowl, mix masa harina, baking powder, salt, and cumin. Stir in the lard mixture, and mix well using your hand mixer, gradually add more broth until it forms a soft dough.
- Remove the husks from the water, and pat dry.
- Set the husk with the glossy side up, and spread the dough over it, leaving about a ¼-inch thick dough.
- Scoop a tablespoon of the pork filling into the center of the dough, and fold the sides, top, and bottom of each husk toward the center to enclose the filling with the dough.
- Arrange the folded tamales in a steamer basket. Set a pot of water over medium heat, once it starts simmering, set the steamer basket over the pot and steam for 1 hour.
- Remove tamales from the husks. Set on a plate and drizzle with the remaining chili sauce.
- Viola! Your delicious tamales are ready. Serve alone or with any of your favorite sides.
Notes
- This recipe is a bit versatile so you can customize it by changing your choice of filling, you can use any other meat or even a vegetarian filling.
Nutrition
These tamales are delicious, yummy, and refreshing, and while they take time to prepare, it feels worth it at the end when you take a bite of the delightful dish. The versatility of this recipe can also not be understated as you can tweak it to fit your preferences. When you try out this recipe, make sure to drop a comment below.
