Creating a tamales recipe that reflects the love and tradition of a grandmother’s kitchen is a special task. Here’s a detailed recipe inspired by that warmth, filling, and care:

Grandmother’s Tamales Recipe

Ingredients

For the Dough (Masa):

4 cups masa harina (corn flour for tamales)
2 ½ to 3 cups warm chicken broth (or vegetable broth)
1 ½ teaspoons baking powder
1 teaspoon salt
1 cup lard or vegetable shortening (traditionally lard is used, but shortening works as a substitute)
30 dried corn husks (plus extra for tearing into strips)

For the Filling:

Choose your filling based on what your grandmother loved to make:

1. Pork Filling:

2 lbs pork shoulder or butt, cut into chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 onion, quartered
4 cloves garlic
1 teaspoon cumin seeds
1 teaspoon oregano
Salt and pepper to taste
2 cups chicken broth

2. Chicken Filling:

2 lbs chicken thighs or breasts, cooked and shredded
4 dried pasilla chiles, stemmed and seeded
2 tomatoes, chopped
1 onion, quartered
4 cloves garlic
1 teaspoon cumin seeds
Salt and pepper to taste
2 cups chicken broth

3. Vegetarian Filling:

2 cups black beans, cooked and seasoned
2 cups roasted vegetables (like peppers, zucchini, and corn)
1 cup queso fresco, crumbled
1 teaspoon cumin seeds
Salt and pepper to taste

Instructions

Prepare the Corn Husks

Begin by soaking the dried corn husks in a large bowl of warm water for at least 30 minutes until they’re soft and pliable. Drain and set them aside.

Prepare the Filling

Pork Filling:
- Cook the pork in a large pot with enough water to cover it until tender, about 2 hours. Remove from the pot, cool, and shred.
- In a saucepan, toast the dried chiles, then soak them in hot water for 15 minutes. Blend the chiles with the onion, garlic, cumin seeds, oregano, and chicken broth until smooth. Strain the sauce, then simmer it with the shredded pork for 20 minutes. Season with salt and pepper.
Chicken Filling:
- Cook and shred the chicken.
- Follow the same method as the pork for the chiles, blending them with tomatoes, onion, garlic, cumin seeds, and chicken broth. Simmer with the shredded chicken for 20 minutes. Season with salt and pepper.
Vegetarian Filling:
- Roast your vegetables and combine them with cooked black beans. Add queso fresco, cumin seeds, salt, and pepper.

Prepare the Dough (Masa)

In a large mixing bowl, combine masa harina, baking powder, and salt. In another bowl, beat the lard or shortening until fluffy. Gradually add the masa harina mixture and warm broth to the lard, beating until the dough is smooth and spreadable. The dough should be light and slightly sticky but not too wet. If it’s too dry, add a bit more broth.

Assemble the Tamales

Spread a softened corn husk flat. Spread about 2 tablespoons of masa dough onto the center of the husk, leaving a 1-inch border at the bottom and sides. Add about 1 tablespoon of your filling in the center of the dough.
Fold the sides of the husk over the filling so the dough completely encloses it. Fold the bottom of the husk up, leaving the top open. Tie with a strip of husk if needed.

Steam the Tamales

Stand the tamales upright in a large steamer, with the open ends facing up. Cover with a damp cloth and steam for about 1 ½ to 2 hours. The tamales are done when the dough easily separates from the husk.

Serve and Enjoy

Once cooked, let the tamales rest for a few minutes. Serve with your favorite salsa, guacamole, or crema. They’re perfect for a family gathering, just as your grandmother would have made them!

Final Thoughts

Making tamales is a labor of love, often done with family members gathered around. Each step, from preparing the masa to wrapping the tamales in corn husks, carries memories of warmth, tradition, and the unique touch of your grandmother’s kitchen. Enjoy these tamales as a connection to those cherished moments and the delicious traditions that they bring to life.

I hope this recipe captures the essence of your grandmother’s tamales.

My Grandmother’s Tamales