Making Mexican tamales is a labor of love, a tradition passed down through generations. While it might seem daunting at first, with a little patience and this comprehensive guide, you'll be creating delicious, authentic tamales in no time. This recipe focuses on pork tamales, but the process can be adapted for other fillings like chicken, cheese, or beans.
Preparing the Masa (Corn Dough):
The foundation of any great tamale is the masa. This isn't just any cornmeal; it's a special nixtamalized corn masa, giving the tamales their characteristic texture. You can find this masa harina at most Latin American grocery stores or increasingly, in larger supermarkets.
Ingredients for Masa:
- 4 cups Maseca (or other brand of corn masa harina)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 cups warm chicken broth (or water)
- 1/2 cup lard or vegetable shortening (for richer flavor, use lard)
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the masa harina, baking powder, and salt.
- Gradually Add Liquid: Slowly add the warm broth (or water), mixing with a wooden spoon or your hands until a smooth, slightly sticky dough forms. This is crucial for achieving the right consistency. Don't be tempted to add too much liquid at once.
- Incorporate Fat: Add the lard or shortening and continue mixing until the fat is fully incorporated into the masa. The dough should be pliable but not overly wet. If it's too dry, add a little more broth; if too wet, add a little more masa harina.
- Rest the Masa: Cover the bowl and let the masa rest for at least 30 minutes. This allows the masa to fully hydrate, resulting in softer, more flavorful tamales.
Preparing the Pork Filling:
A classic pork filling is rich and savory. Here's how to make it:
Ingredients for Pork Filling:
- 3 lbs pork shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2-3 dried guajillo chiles, stemmed, seeded, and soaked in hot water until soft
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chicken broth (as needed)
Instructions:
- Sauté Aromatics: In a large pot or Dutch oven, sauté the onion and garlic until softened.
- Blend Chiles: Blend the soaked chiles with a little bit of the soaking water until smooth.
- Add Pork and Spices: Add the pork cubes, blended chiles, cumin, oregano, salt, and pepper to the pot. Cook over medium heat until the pork is browned on all sides.
- Simmer: Add enough chicken broth to cover the pork. Bring to a boil, then reduce heat and simmer until the pork is very tender (about 2-3 hours), or until easily shredded with a fork.
- Shred the Pork: Once tender, shred the pork with two forks and set aside.
Assembling the Tamales:
This is where the magic happens. You'll need corn husks (available at most Latin American grocery stores) and patience.
Instructions:
- Prepare the Husks: Soak the corn husks in warm water for at least 30 minutes to soften them.
- Spread the Masa: Spread a thin layer of masa onto each husk, leaving about an inch of space at the wide end.
- Add the Filling: Place a spoonful of the pork filling in the center of the masa.
- Roll the Tamale: Fold the sides of the husk inward, then roll it up from the bottom to create a packet.
- Steam the Tamales: Stand the tamales upright in a steamer basket or tamale steamer. Steam for approximately 1-1.5 hours, or until the masa is easily peeled away from the husk.
Serving and Enjoying Your Mexican Tamales:
Serve your homemade tamales hot, with your favorite toppings like salsa, crema fresca, or guacamole. Enjoy the fruits of your labor!
Tips for Success:
- Don't overfill the tamales: Too much filling will cause them to burst during steaming.
- Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your tamales.
- Practice makes perfect: Don't be discouraged if your first batch isn't perfect. With each attempt, you'll get better and better.
Making tamales is a rewarding experience. The delicious aroma filling your kitchen and the satisfaction of creating this culinary masterpiece are well worth the effort. ¡Buen provecho!
