Grandmother’s Tamales Recipe

Tamales, a beloved staple of Mexican cuisine, hold a special place in many hearts and kitchens. Passed down through generations, these flavorful delights are not just a meal but a cherished tradition. In this article, we unveil the treasured recipe of Grandma’s Tamales, ensuring that the essence of this culinary legacy lives on.

Ingredients for Grandma’s Tamales

Step-by-Step Instructions

Preparing the Ancho Chili Sauce

1. Rehydrate the Anchos: Place the ancho pods in a bowl and cover them with boiling water. Let them soak for at least 30 minutes until soft. Remove stems and seeds, then coarsely chop. Reserve the soaking liquid.
2. Blend to Perfection: Once cooled, transfer the softened ancho chilis to a food processor. Gradually add the reserved soaking liquid until a smooth consistency is achieved. Strain the mixture through a fine mesh sieve and refrigerate until ready to use.

Soaking and Preparing the Corn Husks

1. Hydrate the Husks: Submerge the corn husks in warm water and let them soak overnight.
2. Preparation: Prior to assembling the tamales, rinse and dry the husks thoroughly. If too wide, cut them in half.

Pork Preparation

1. Cut and Season: Cut the pork shoulder into small pieces (1-2 inches). In a large saucepan, combine the pork, garlic, and spices. Cover with water and bring to a boil. Reduce heat and simmer for 3 hours or until the meat is tender. Once cooked, allow the meat to cool and refrigerate overnight. Reserve the pork broth for later use.

Preparing the Corn Mixture

1. Beat the Lard: Using a mixer or by hand, beat 1 pound of lard until light and fluffy.
2. Incorporate Ingredients: Add salt and fresh corn to the lard. Gradually add the prepared chili mixture until the desired flavor and color are achieved.
3. Knead the Dough: Incorporate the chili-lard mixture into the corn until a light dough forms. The consistency should be such that a small amount floats when placed in water.

Preparing the Pork Filling

1. Sauté the Chili: Heat lard in a heavy saucepan. Add the prepared chili mixture and simmer until slightly thickened. Season with salt to taste.
2. Add the Pork: Mix in the shredded pork and cook for an additional 20 minutes, allowing the flavors to meld.

Assembly and Steaming

1. Fill the Husks: Spoon the corn masa onto the center of each corn husk. Spread it evenly over the bottom two-thirds, leaving space at the top.
2. Add the Filling: Place a generous amount of the pork filling in the center of the masa.
3. Fold and Seal: Fold the sides of the husk towards the center, overlapping to encase the filling. Fold the top of the husk down and secure.
4. Steam to Perfection: Arrange the filled tamales in a steamer, folded side down. Steam for approximately 1 hour, or until the masa easily peels away from the husk. Add more reserved pork broth as needed during steaming.