My Grandmother’s Tamales Recipe
This is a treasured family recipe passed down through generations. These authentic pork tamales are made with slow-cooked pork shoulder, a deep and flavorful ancho chili sauce, and soft, fluffy masa all lovingly wrapped in corn husks and steamed to perfection. They’re not just food they’re tradition.
Why You’ll Love This Recipe
Deep, Authentic Flavor – Every step adds layers of traditional Mexican richness.
Perfect for Holidays & Gatherings – Makes a big batch (about 5 dozen) to feed a crowd or freeze for later.
True to Tradition – Uses fresh masa, real lard, and homemade chili sauce—just like Grandma did.
Make-Ahead Friendly – Many components can be made ahead and assembled the next day.
Satisfying & Heartwarming – The process is a labor of love and the taste is unforgettable.
Key Ingredients
Fresh Corn Masa – The foundation of tamales; soft and flavorful when well-prepared.
Pork Shoulder – Slowly simmered until tender and flavorful.
Lard – Traditional fat that gives tamales their signature fluff and richness.
Ancho Chilies – Dried peppers that deliver a deep, smoky, slightly sweet heat.
Garlic, Cumin, Black Pepper – Classic Mexican spices for building flavor.
Corn Husks – Soaked and softened to hold the masa and meat during steaming.
Expert Tips
Use Fresh Masa If Possible – Found in Mexican markets; it makes a big difference in flavor and texture.
Beat the Lard Well – Whipping the lard before adding masa helps ensure fluffy, light tamales.
Don’t Overfill the Husks – A little goes a long way spread the masa thinly for even cooking.
Do the Float Test – Drop a small ball of prepared masa into water. If it floats, it’s ready!
Make in Stages – Cook pork and chili sauce the day before assembling to save time.
Ingredients :
Makes approximately 5 dozen tamales
Fresh corn masa, 5 lbs.
1 lb. corn husks
1 ½ teaspoon baking powder
1 ½ teaspoon salt
1 lb. lard
5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed
8 oz. whole chili anchos
5 lb. pork shoulder
3-4 cloves of garlic
½ teaspoon ground black pepper
2 teaspoons of ground cumin
Instructions :
Day Before
Step 1: Prepare the Chili Ancho
Soak 8 oz whole dried ancho chilies in hot water for 30 minutes.
Remove stems/seeds and coarsely chop.
Blend with soaking liquid until smooth. Strain and refrigerate until use.
Step 2: Cook the Pork
Cut 5 lbs pork shoulder into chunks.
Add to large pot with garlic, cumin, pepper, and cover with water.
Simmer 3 hours until meat is tender.
Shred pork and refrigerate overnight. Reserve pork broth for later use.
Step 3: Prepare the Corn Husks
Rinse thoroughly and soak corn husks in warm water. Drain and pat dry. Cut large ones in half if needed.
Tamale Assembly Day
Step 4: Prepare the Masa
Whip 1 lb lard until fluffy.
Add 5 lbs fresh masa, salt, and baking powder.
Slowly mix in reserved chili sauce until masa is tinted and flavorful.
Add a little pork broth until masa is soft and light. Use float test to check readiness.
Step 5: Make the Pork Filling
Heat a bit of lard in a pan.
Add chili sauce and simmer until thickened.
Stir in shredded pork and simmer for 20 minutes. Adjust seasoning to taste.
Step 6: Fill the Tamales
Spread a thin layer of masa onto bottom 2/3 of each husk.
Add pork filling in the center.
Fold sides in, then fold the bottom up.
Step 7: Steam the Tamales
Place tamales upright in a steamer over boiling pork broth.
Cover with moist husks and a towel.
Steam for 1½ hours, adding more broth as needed.
Tamales are ready when husks pull away easily from masa.
Important Notes When Making This Recipe
Keep the Masa Moist – Don’t let it dry out while assembling—cover with a damp towel if needed.
Steam Time May Vary – If your tamales are large or your steamer is packed, they may need up to 2 hours.
Avoid Overstuffing – Too much filling will make tamales hard to wrap and steam evenly.
Freeze Extras – Tamales freeze beautifully for up to 3 months.
Nutrition Information
Estimated per tamale (based on 60 small tamales with lard and pork):*
Calories: 210
Fat: 13g
Carbs: 15g
Protein: 7g
Fiber: 1g
Sodium: 180mg
Nutrition will vary depending on filling amount and whether cheese or other ingredients are added.
Frequently Asked Questions
Can I make these with vegetable shortening or oil instead of lard?
Yes, but traditional lard gives the best flavor and texture. If substituting, use vegetable shortening for similar results.
Can I freeze tamales before steaming?
Yes assemble them, freeze in a single layer, then steam straight from frozen (add 15–20 more minutes to cook time).
Can I use pre-made masa harina instead of fresh masa?
Yes. Reconstitute masa harina according to package directions, then follow masa prep as written.
What can I serve with tamales?
Serve with Mexican rice, beans, salsa, crema, or guacamole for a full meal.
How long do cooked tamales last?
Refrigerated tamales keep for up to 5 days. Reheat by steaming or microwaving wrapped in a damp paper towel.