Tamales Recipe
These homemade tamales recipe are filled with savory red chile pork, wrapped in a soft masa dough, making every bite a comfort.
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Servings: 40 Tamales
Calories: 212kcal
Cost: $8
Ingredients
For the filling:
- 3.3 ounces guajillo chiles dried rinsed stemmed and seeded
- 3.3 ounces ancho chiles dried rinsed stemmed and seeded
- Water enough to cover the chiles
- 1 ½ teaspoons garlic powder dried form
- 3 teaspoons kosher salt divided
- ¾ teaspoon ground cumin spice
- 2 ½ tablespoons olive oil for cooking
- 2.75 pounds boneless pork shoulder cut into large 4-inch chunks
- 1 bay leaf for flavor
For the masa dough:
- 9 ¼ cups masa harina about half of a 4.4 lb bag used for tamales
- 2 tablespoons fine salt for seasoning
- 1 tablespoon baking powder leavening agent
- 1 ¾ cups canola or avocado oil for smooth dough texture
- 7 ½ cups broth chicken beef or vegetable as needed
- 50 corn husks soaked about ½-¾ pound bag
- Hot water for soaking the husks as needed
Instructions
- Soak the corn husks in a large pot of hot water, covering them completely, and let them sit for 1 hour.
- Prepare the red chile sauce by placing guajillo and ancho chiles into a medium pot and covering them with water. Bring to a boil, then remove from heat and let them soak for 10 minutes.
- Once softened, transfer the chiles into a blender. Add 1 cup of the soaking water, 1 ½ cups of fresh water, garlic powder, salt, and cumin. Blend until smooth, straining if necessary.
- Heat olive oil in a large pot over medium-high heat. Season pork with the remaining salt, then sear it in batches, ensuring it’s browned on all sides.
- Return all the pork to the pot. Pour in the red chile sauce and add the bay leaf. Bring to a boil, then reduce heat and simmer for 2 ½ hours until tender.
- In a large mixing bowl, combine masa harina, salt, and baking powder. Stir to mix evenly.
- Add the oil and mix with your hands until the dough is crumbly and resembles wet sand.
- Gradually add broth to the dough, mixing for about 3–5 minutes, until soft and spreadable like thick hummus. If needed, adjust consistency with more broth or masa harina.
- Drain and pat dry the soaked corn husks, then lay them flat on a baking sheet for easy access.
- Spread masa onto each corn husk, leaving the top third empty. Add a small spoonful of filling down the center, about 1-2 tablespoons.
- Fold the edges of the husk over the filling and masa, then fold the pointed end up, leaving one end open. Finish assembling tamales and set them aside.
- Fill a large steamer pot with water and place a coin in the bottom. Set the steamer insert over it and arrange the tamales upright with the open ends facing up.
- Cover the steamer and bring to a boil over high heat. Once boiling, reduce heat to medium-low and steam the tamales for 2 ½ hours, checking periodically.
- Test for doneness by removing one tamale from the pot, letting it cool for 10 minutes. If the husk peels away easily, the tamales are done. If not, steam them longer and check again.
- Let the tamales cool for 10 minutes before serving to allow them to firm up for easier unwrapping.
Notes
These tamales are perfect for any festive gathering, bursting with flavor and tradition. The red chile pork filling adds a rich depth, while the masa dough brings it all together for a warm, comforting meal.
Nutrition
Serving: 212g | Calories: 212kcal | Carbohydrates: 18g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 188mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Calcium: 200mg | Iron: 0.8mg