my grandmothers tamales recipe

Beautiful — let’s write this out together. I’ll give you a traditional structure for a tamales recipe, and you can tell me what to change so it matches your grandmother’s version. If you’re going from memory, I’ll help you fill in the gaps with a classic base recipe.

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Grandma’s Tamales (Traditional Mexican Pork Tamales)

Handed down through generations with love.

Ingredients

For the Masa:

• 4 cups masa harina (like Maseca)

• 2 teaspoons baking powder

• 1 ½ teaspoons salt

• 1 ⅓ cups lard (or vegetable shortening)

• 3 to 4 cups warm broth (from the cooked pork or chicken)

For the Filling:

• 3 lbs pork shoulder (or chicken/beef)

• 1 onion, halved

• 4 cloves garlic

• Salt to taste

• 5-6 dried guajillo chiles (or combination of guajillo and ancho)

• 2 dried pasilla chiles (optional, for deeper flavor)

• 1 teaspoon cumin

• 1 teaspoon oregano

• ½ teaspoon cloves (optional, traditional in some regions)

• 1 small cinnamon stick (optional)

• 1-2 tablespoons vinegar

• ½ cup of the reserved meat broth

For Assembly:

• 30-40 corn husks, soaked in warm water for at least 1 hour

• Kitchen twine (optional, for tying)

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Instructions

Step 1: Prepare the Filling

1. Cook pork with onion, garlic, and salt in a large pot. Cover with water and simmer 1.5 to 2 hours until very tender.

2. Remove pork and shred it. Reserve the broth.

3. Toast dried chiles in a hot pan (don’t burn), then soak in hot water 15-20 minutes.

4. Blend softened chiles with cumin, oregano, cloves, cinnamon, vinegar, garlic, and ½ cup pork broth into a smooth sauce.

5. Cook sauce in oil/lard for 10 minutes until thickened. Add shredded meat and simmer for 10–15 minutes. Set aside.

Step 2: Prepare the Masa

1. In a large bowl, mix masa harina, baking powder, and salt.

2. Beat lard until fluffy. Gradually mix it into the masa harina.

3. Slowly add warm broth until the masa is soft but not sticky. Test: a small ball of masa should float in water.

Step 3: Assemble the Tamales

1. Spread about 2 tablespoons of masa on the smooth side of a soaked corn husk.

2. Add 1–2 tablespoons of meat filling in the center.

3. Fold the sides of the husk inward, then fold the bottom up. Optional: tie with twine.

Step 4: Steam the Tamales

1. Arrange tamales standing up in a steamer pot.

2. Steam over low heat for 1½ to 2 hours. Check water occasionally and refill if needed.

3. Tamales are done when the husk pulls away easily from the masa.

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To Serve:

Let them rest 10 minutes before eating. Serve with salsa, crema, or a cup of atole.

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Would you like to adjust this to match your grandma’s version more exactly?
Some things you could tell me:

• Did she use a different meat?

• Was the filling spicier, sweeter, or more complex?

• Any memories of her unique twist?

We can personalize it together.