📝 About This Recipe
A cornerstone of the Mexican Christmas tradition, these tamales are a labor of love that brings families together for the annual 'Tamalada.' Each bundle features a light, airy masa dough infused with rich lard and savory broth, enveloping a succulent filling of slow-cooked pork shoulder bathed in a vibrant guajillo chili sauce. Steamed to perfection in corn husks, they offer a smoky, earthy, and deeply comforting flavor that captures the true spirit of the winter holidays.
🥗 Ingredients
The Pork Filling
- 3 pounds Pork Shoulder (Butt) (cut into 2-inch cubes)
- 1 large White Onion (halved)
- 4 cloves Garlic (smashed)
- 2 Bay Leaves
Red Chili Sauce
- 10 pieces Dried Guajillo Chiles (stemmed and seeded)
- 4 pieces Dried Ancho Chiles (stemmed and seeded)
- 1 teaspoon Ground Cumin
- 1 teaspoon Mexican Oregano (crushed between palms)
The Masa (Dough)
- 6 cups Masa Harina (specifically for tamales (Maseca brand is common))
- 2 cups Lard (high-quality rendered leaf lard or vegetable shortening)
- 2 teaspoons Baking Powder
- 4-5 cups Pork Broth (reserved from cooking the pork)
- 2 tablespoons Salt (adjust to taste)
Assembly
- 1 package Dried Corn Husks (approx. 40-50 husks, soaked in hot water)
👨🍳 Instructions
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1
Place the pork, onion, garlic, and bay leaves in a large pot. Cover with water (about 8 cups) and add 1 tablespoon of salt. Bring to a boil, then simmer for 2 hours until the meat is fork-tender. Reserve the broth.
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2
While the meat cooks, soak the dried corn husks in a sink or large bowl of very hot water for at least 1 hour. Place a heavy plate on top to keep them submerged.
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3
Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak them in 2 cups of hot pork broth for 20 minutes.
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4
Blend the soaked chiles, 1 cup of the soaking liquid, cumin, and oregano until completely smooth. Strain through a fine-mesh sieve into a bowl to remove any skin bits.
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5
Shred the cooked pork using two forks. In a large skillet, add 1 tablespoon of oil, the shredded pork, and the chili sauce. Simmer for 15 minutes until the sauce thickens and coats the meat. Season with salt.
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6
In a stand mixer or large bowl, beat the lard with 1 tablespoon of salt and the baking powder until it is light and fluffy (about 3-5 minutes).
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7
Gradually add the masa harina to the lard, alternating with splashes of the reserved pork broth. Beat until the dough is the consistency of thick cake frosting.
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8
Perform the 'float test': drop a small pea-sized ball of masa into a glass of water. If it floats, the masa is light enough; if it sinks, beat in more lard or broth and continue whipping.
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9
Dry a corn husk and lay it flat. Spread about 2 tablespoons of masa onto the top half of the husk, leaving a 1-inch border on the sides.
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10
Place 1 tablespoon of the pork filling in the center of the masa. Fold the sides of the husk together so the masa surrounds the filling, then fold the narrow bottom of the husk upward.
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11
Prepare a large steamer pot with a rack. Fill with water just below the rack. Stand the tamales upright in the steamer, open-end facing up. Do not pack them too tightly; they need room to expand.
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12
Cover the tamales with a layer of extra corn husks or a damp cloth, then the lid. Steam over medium-low heat for 60-90 minutes.
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13
Check for doneness: remove one tamale and let it sit for 5 minutes. If the husk peels away easily and cleanly from the masa, they are ready.
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14
Turn off the heat and let the tamales rest in the pot with the lid off for 15-20 minutes to firm up before serving.
💡 Chef's Tips
The 'float test' is the secret to non-dense tamales; don't skip the heavy whipping of the lard. Always use more salt in the masa than you think you need, as steaming mutes the seasoning. If your masa is too dry, add broth; if it's too wet, add more masa harina—it should feel like spreadable hummus. Leftover tamales freeze beautifully for up to 6 months; reheat them in the steamer for best results. Make sure the water in the steamer doesn't boil dry; keep a kettle of hot water nearby to top it up.
🍽️ Serving Suggestions
Serve with a side of Mexican crema and a spicy salsa verde for contrast. Pair with a warm mug of Champurrado (chocolate-based atole) or Cafe de Olla. Offer a side of refried beans topped with crumbled queso fresco. Serve alongside a fresh Ensalada de Nochebuena (Christmas Eve Salad) with beets and citrus.