Authentic Pork Tamales Like Abuela Used to Make

Recipe Introduction

Quick Hook

Fancy a proper taste of Mexico? Ever wondered how to make tamales just like Abuela used to make? These pork tamales are packed with flavour and are oh-so-comforting.

Think tender, slow cooked pork in a soft masa hug.

Brief Overview

Tamales are proper traditional Mexican fare, you know? It's a dish steeped in history. This authentic Mexican tamales recipe is a medium difficulty level.

You'll need about 6- 7 hours total, but it makes around 24 tamales. Perfect for sharing.

Main Benefits

Honestly, these pork tamales are more than just tasty. They're pretty darn filling too. Plus, this recipe is ideal for a proper family get-together or even a Cinco de Mayo bash.

What makes this recipe special? It's all about that authentic flavour!

Ready to get started? Let's dive into the ingredients for the best tamales recipe , shall we?

Ingredients for Tamale Preparation

Right, let's get all our bits and bobs together. First off, you'll need corn husks. Then we're talking pork, chillies, and all those lovely spices.

Don't be intimidated. Getting all this together is the hardest part.

For the husks, grab about 24 dried ones. Soak those bad boys in hot water for at least two hours.

They need to be nice and floppy for wrapping. You will use this husks for tamales from scratch .

Now, the pork filling. You'll need roughly 3 pounds of pork shoulder. Cut it into inch cubes. Get ready for a flavour explosion, trust me.

This will be the pork tamale filling recipe .

Ingredients and Equipment: Let's Get Started!

So, you wanna know how to make tamales like Abuela used to? Crikey, mate, you've come to the right place! It might look like a long list, but trust me, it's easier than figuring out Brexit.

I will guide you how to make tamales step-by-step.

Main Ingredients: The Heart of the Matter

First, let's gather our bits and bobs. These are the ingredients for your authentic Mexican tamales recipe . Don't skimp on quality; it makes all the difference.

• Corn Husks: About 24 dried corn husks ( 8 ounces/225g ). These are essential . If they crack easily, they are not good.
• Pork Shoulder: 3 pounds (1.36 kg) , cut into cubes. Get a nice cut with some marbling.
• Vegetable Oil: 2 tablespoons (30 ml) . Nothing fancy, just something for searing the pork.
• Onion: 1 large onion, chopped. A yellow or white onion works best.
• Garlic: 4 cloves, minced. Freshly minced is always better, isn't it?
• Dried Chiles: 2 ancho and 2 guajillo, seeded and torn. These give a fantastic depth of flavor.
• Spices: 1 teaspoon oregano, 1 teaspoon cumin, ½ teaspoon cinnamon, ¼ teaspoon cloves.
• Salt and Pepper: To taste, naturally.
• Chicken Broth: 3 cups (720 ml) . Low sodium gives you more control over the saltiness.
• Masa Harina: 4 cups (500g) , the instant kind particularly for tamales. Check that is fresh!
• Baking Powder: 1 teaspoon . For that fluffy texture, you know?
• Salt: 1 teaspoon .
• Lard or Shortening: 1 cup (2 sticks/226g) , softened. This needs to be solid fat for proper texture.
• Hot Chicken Broth or Water: 3 cups (720 ml) , plus more if needed. Keep it hot, like a proper cup of tea.

Honestly, sourcing good quality ingredients for tamale preparation is half the battle!

Seasoning Notes: Spice It Up!

Here's where you can get creative. The combination of oregano, cumin, cinnamon, and cloves is magic. For a bit of extra oomph, add a pinch of chili flakes.

If you can't find those specific dried chiles, use 2 tablespoons of chili powder instead. The key is balancing heat and flavour.

Equipment Needed: Keep It Simple

Don't go buying a load of fancy kit. Here's what you really need:

• Large Stockpot or Dutch Oven: For cooking the pork.
• Large Bowl: For mixing.
• Stand Mixer or Hand Mixer: Optional, but makes things easier.
• Steamer Basket or Insert: Absolutely essential.
• Large Steamer Pot: With a tight lid. If you don't have one, a large pot with a trivet works.

Fancy equipment does help, but you can easily create tamales from scratch with a few essentials. Now you have all the best tamales recipe equipment!

Cooking Method: Let's Get This Tamale Party Started!

So, you want to know how to make tamales ? Right then! Authentic Pork Tamales, the kind Abuela used to make, are a labour of love, but honestly, it's so worth it.

Think of it as a full day's activity, like binge watching Bridgerton while getting something awesome done. These ain’t your supermarket cardboard tamales, we're going for the real deal!

Prep Steps: Mise en Place Madness (But the Good Kind!)

Right, first things first. You need all your bits and bobs in order. Essential mise en place is the key.

You'll need about 24 corn husks. Soak those husks in hot water for a good 2 hours . This makes them soft and pliable.

While those are soaking, chop 1 large onion and mince 4 cloves of garlic . It will save you time later.

Safety reminder, watch those fingers when chopping! We want yummy tamales, not finger tamales, eh?

step-by-step Process: From Humble Ingredients to Heavenly Bites

Alright, listen up! Here's how we bring this all together:

1. First, brown your 3 pounds pork shoulder in 2 tablespoons of oil.
2. Next, chuck in that onion and garlic, then your spices yum!
3. Add the pork back, plus 3 cups chicken broth . Simmer for a good 2- 3 hours at low heat , until the pork shreds like a dream.
4. Whisk together 4 cups masa harina , 1 teaspoon baking powder , and 1 teaspoon salt for the masa dough.
5. Beat 1 cup lard or shortening until fluffy. Mix in the masa and hot broth until it resembles thick frosting. Do the dough float test! If it floats in cold water, it is aerated enough to make great tamales!
6. Spread masa on a husk, add pork, fold it up nice and neat.
7. Steam those babies for 3- 4 hours !
8. Finally, let them rest for 10- 15 minutes before devouring.

Pro Tips: Secrets from My (Imaginary) Abuela

Okay, a bit of insider knowledge: Don't skimp on the lard, seriously! It makes the masa extra special. A common mistake is not soaking the husks long enough.

They should be super soft. You can totally make the pork filling ahead of time. Honestly, that's what I did for my last batch!

Authentic Mexican Tamales Recipe: This recipe will walk you through step-by-step. By following these steps, you can learn how to make tamales step-by-step .

When you serve up these bad boys, folks will be clamoring for more. So go on, give it a go! This is the best tamales recipe you'll ever find.

Recipe Notes

Serving Suggestions

Right, you've made these glorious Authentic Pork Tamales (Like Abuela Used to Make!) . How do we show them off? Forget being shy! Honestly, plating is all about making it look inviting.

Slap a couple of these bad boys on a plate. Spoon over some cracking salsa verde. A dollop of sour cream never hurt anyone, did it?

For sides, think refreshing. A simple cucumber and lime salad cuts through the richness. Perhaps some Mexican rice? And to drink? A cold cerveza or a refreshing agua fresca ! Perfect!

Storage Tips

So, you've got leftovers? You absolute legend! Here's what to do.

• Refrigeration: Let them cool completely, then wrap each tamale individually in foil or cling film. Pop them in an airtight container. They'll happily sit in the fridge for up to 3 days . Honestly, they never last that long in my house!
• Freezing: Want to keep them longer? The freezer is your friend! Wrap them the same way as for refrigeration. Stick them in a freezer bag. They'll keep for up to 2 months . Write the date on the bag. You'll thank yourself later.
• Reheating: Right, time to chow down again! You can reheat them in the microwave. Wrap in a damp paper towel, and microwave for 2- 3 minutes. They'll be hot! You can also steam them again for 15- 20 minutes for the proper restaurant experience.

Variations

Fancy a change? This recipe is super flexible!

• Dietary Adaptations: Want to go veggie? Swap the pork for roasted butternut squash, sweetcorn, and black beans. It is proper tasty. For a lower fat version, use leaner pork. Trim off any excess fat before cooking.
• Seasonal Swaps: In autumn, try adding some roasted apples to the pork filling for a sweet and savoury twist. During the summer, fresh sweetcorn kernels add a burst of sunshine. You know?

Nutrition Basics

Okay, let's talk numbers. Each tamale is about 350-450 calories . It also packs around 20-25g of protein . It's got some carbs and fats, too.

Basically, it's a complete meal! The real win? It's packed with flavour and soul. home-made food done right.

You now know how to make tamales but remember, these Traditional Mexican Pork Tamales are more than just a meal.

They are a connection to your kitchen and Homemade Mexican food recipes. You also acquired all the Ingredients For Tamale Preparation .

Give it a go! Don't be scared. It's easier than you think. Plus, the smell of steaming tamales in your kitchen? Magical.

Honestly, you got this, mate! And remember, even if they aren't perfect the first time, they'll still be delicious.

Frequently Asked Questions

This looks like a right proper faff! Is it really worth learning how to make tamales?

Absolutely! While making tamales is a bit of a project think of it like baking a Christmas cake, the effort is worth it! The taste of authentic, homemade tamales is unlike anything you can buy in a shop. Plus, it's a great way to gather friends and family for a cooking party.

How do I know when my tamales are actually cooked through? I don't want a soggy bottom!

That's a crucial question! The best way to tell if your tamales are done is to check if the masa easily pulls away from the corn husk. The masa should be firm, not mushy or wet. You can also insert a fork or knife; it should come out relatively clean.

If they're still sticky, steam them for a bit longer, checking every 15-20 minutes.

My masa dough keeps coming out too dry or too wet. What am I doing wrong, and what consistency should I be aiming for?

Getting the masa consistency right is key, a bit like getting the perfect sponge on a Victoria sponge. The masa should be soft, light and easily spreadable, similar to thick frosting. If it's too dry, gradually add more hot broth until you reach the desired consistency.

If it's too wet, you can try adding a bit more masa harina, but do so sparingly. Remember the "dough float test" to ensure a light, not dense, result.

Can I freeze tamales? I'd love to make a big batch and save some for later like a meal prep wizard!

You bet! Tamales freeze beautifully. Let them cool completely after steaming. Then, wrap each tamale individually in foil or plastic wrap, and place them in a freezer bag. They'll keep well for up to 2-3 months. To reheat, steam them again until heated through, or microwave them (though steaming is better for texture).

You can also freeze the pork filling or masa seperately if you wish.

What are some variations on this recipe for how to make tamales? Fancy a change, do we!

There are tons of ways to put your spin on tamales. For a festive twist, try adding chopped olives, raisins, or nuts to the filling. You could also experiment with different meats, like chicken or beef. Vegetarian tamales are delicious with roasted vegetables like butternut squash, corn, and peppers with cheese!

Don't be afraid to get creative with your spice blends, either. A little goes a long way.

Can I make tamales without lard? What's a good substitute?

While lard is traditional and contributes to a specific flavour and texture, you can substitute it! Vegetable shortening is the most common substitute and will give a similar result. You could use coconut oil (solid form), but the flavour will be different.

Just be sure to use a solid fat, not liquid oil, for the best texture in your masa.