That sounds incredibly special — your grandmother’s tamales were likely made with love, tradition, and a bit of magic! Here’s a classic, homestyle tamales recipe based on traditional methods many grandmothers use across Mexico and the Southwest. I can adjust it if you remember any special ingredients or tweaks she used!
🌽🌶️ Traditional Homemade Tamales (Just Like Grandma’s)
🕒 Total Time: 4–5 hours (including steaming)
Makes: ~30 tamales
🧂 Ingredients:
For the Masa (Dough):
-
4 cups masa harina (corn flour for tamales)
-
1 1/2 tsp baking powder
-
2 tsp salt
-
1 1/3 cups lard (or vegetable shortening)
-
2–2 1/2 cups warm chicken or vegetable broth
For the Filling (classic red chili pork):
-
2 1/2 lbs pork shoulder (or beef or chicken), cut into chunks
-
1 small onion, quartered
-
4 cloves garlic
-
2 tsp salt
-
Water to cover
Red Chile Sauce:
-
6 dried guajillo chiles (or ancho for milder flavor)
-
2 dried pasilla chiles (optional for depth)
-
3 cloves garlic
-
1/2 tsp cumin
-
1 tsp oregano
-
1 cup broth from the meat
-
Salt to taste
Extras:
-
30–40 dried corn husks (soaked in warm water 1 hour before use)
👩🍳 Instructions:
1. Cook the Meat:
-
In a large pot, place pork, onion, garlic, salt, and enough water to cover.
-
Simmer 2–3 hours until meat is very tender. Shred and set aside.
-
Reserve the broth for the masa and chili sauce.
2. Make the Red Chili Sauce:
-
Remove seeds/stems from dried chiles. Toast lightly in a dry skillet (optional).
-
Simmer chiles in water until soft (~10 minutes).
-
Blend with garlic, cumin, oregano, and broth until smooth.
-
Strain if needed, then simmer to thicken slightly. Mix with shredded meat.
3. Make the Masa:
-
In a large bowl, beat lard until fluffy (5 minutes with a mixer).
-
In another bowl, mix masa harina, baking powder, and salt.
-
Gradually add masa mix and warm broth to the lard while beating.
-
The dough is ready when it feels soft and spreads easily — test by dropping a small piece in water. If it floats, it’s perfect!
4. Assemble the Tamales:
-
Pat corn husks dry. Spread 2–3 tablespoons of masa on the smooth side of a husk (centered and about 4–5 inches from the bottom).
-
Add 1–2 tablespoons of meat mixture in the center.
-
Fold sides inward, then fold the bottom up.
5. Steam the Tamales:
-
Stand upright in a steamer basket with open ends up.
-
Steam (covered) for 1.5 to 2 hours, checking occasionally to add water.
-
Tamales are done when they pull away from the husk easily and the masa is set.
🧊 Storage:
-
Fridge: Up to 1 week
-
Freezer: Wrap individually and freeze up to 3 months
-
To Reheat: Steam or microwave with damp paper towel
💡 Variations:
-
Sweet tamales: Fill with cinnamon, raisins, and piloncillo or sweetened fruit purée.
-
Cheese & green chile: Use roasted poblano strips and melting cheese.
-
Vegetarian: Use beans, sautéed veggies, or spicy mushrooms.
If you remember any special touches your abuelita used — like adding cinnamon to the masa, wrapping them in banana leaves, or using a mole filling — I can help recreate it even closer to her style. Just say the word!