Homemade Mexican Tamales

    (246)
    3 hours 35 minutes

    Pork loin is simmered until tender, then shredded and wrapped in corn husks with masa harina dough, chilli sauce and steamed. You can substitute in any meat you prefer. Serve with refried beans and salad.


    4 people made this

    Ingredients
    Makes: 16 tamales

    • Tamale Filling
    • 675g pork loin
    • 1 large onion, halved
    • 1 clove garlic
    • 4 dried ancho chillies or mild red chillies
    • 475ml water
    • 1 1/2 teaspoons salt
    • Tamale Dough
    • 225g dried corn husks
    • 150g lard, or butter
    • 300ml beef stock
    • 230g masa harina
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • To Assemble
    • 250ml sour cream

    Directions
    Preparation:35min  ›  Cook:3hours  ›  Ready in:3hours35min 

    1. Tamale Filling: Place pork into a large saucepan with onion and garlic then add water to cover. Bring to the boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
    2. Use rubber gloves to remove stems and seeds from the chillies. Place chillies in a saucepan with 475ml of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool.
    3. Transfer the chillies and water to a liquidiser then blend until smooth. Pass the mixture through a sieve, stir in salt and set aside. Shred the cooked meat and mix in 250ml of the chilli sauce.
    4. Tamale Dough: Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the stock until fluffy. Combine the masa harina, baking powder and salt then stir into the lard mixture, adding more stock as necessary to form a spongy dough.
    5. To Assemble: Spread the dough out over the corn husks to 5mm to 1cm thickness. Place one tablespoon of the meat filling into the centre. Fold the sides of the husks in toward the centre and place in a steamer. Steam for 1 hour.
    6. Remove tamales from husks and drizzle remaining chilli sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chilli sauce.

    Ingredients

    Dried ancho chillies, masa harina and dried corn husks are available online if you can't get them at your local supermarket.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (246)

    Reviews in English (196)

    by
    2209

    A few things for the beginner: it's better to boil the peppers(any kind will do) and all the flavorings for 30ish minutes, and then cook the meat in that broth. Also, the water should cover the meat in the pan and it needs to be cooked until it is crumbly to the touch--this makes it easier and faster to shred by hand and eliminates any further meat preparation. Depending on the meat I use my cook time varies between 4 hours to overnight. I keep my corn husks in hot/boiling water for at least an hour--they need to be very soft. Two VIP things to note: masa is very bland, there is no substitute for lard! I use the leftover meat juice instead of broth for my masa, and still add lots of other spices. When you are making tamales the masa will dry out; just add a little meat juice to keep the consistency. It should spread like creamy peanut butter. The corn husks should only measure 4-5 inches across; larger ones can be torn to size. Place the meat filling along the edge and roll like a cigar. Also when steaming them, they need to be as close to standing upright as possible. Good reference recipe, thanks!  -  11 Feb 2004  (Review from Allrecipes USA and Canada)

    by
    1827

    If you are going to take the time to make tamales, be sure to double or triple the recipe, the Tamales freeze well. You also want them to turn out perfectly. This is a good recipe but the instructions leave out a few important steps: (1.) One of the biggest mistakes is not mixing the masa dough long enough; this causes the tamales to fall apart. Mix the masa dough, with an ELECTRIC MIXER, until a small amount (1 tsp) floats in a cup of water. (2.) Position your corn husks with wide end toward you. Spread a thin layer of masa dough, completely covering the bottom 2/3 of the corn husks and place filling in a line down the center of the dough. (3.) You won't have to secure your Tamales with a toothpick or strip of corn husk, if folded properly. When folding, fold in one long side about 1/3 over dough and filling, fold in the other long side, overlapping the first (like folding a business letter). Fold down the top 1/3 and place in steamer standing upright, with the folded end down and open end up. Don’t over pack the pan, just tightly enough to keep Tamales in an upright position. If you don’t have a Tamale steamer you can use a deep pot with cover. Place a steamer basket in the bottom and stand your Tamales (open end up) in the basket, add water only to the bottom of the basket (you don’t want the Tamales sitting in water) cover, and steam. Check the water level during cooking, to make sure the pot doesn’t run dry.  -  22 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    847

    The directions for preparing the Masa are right on. It's a lot easier than you would expect. To simplify the meat preparation I simply used boiled chicken with monterey jack or queso fresco cheese. The chile preparation is also easy. I added a bay leaf and oregano (remove the bay leaf and add one teaspoon of lemon juice before you blend it). Don't expect a great flavor. The chile is meant to be concentrated so it will taste horrible (very woody and grainy). But when it steams with the masa and meat the end product is wonderful. Placing the masa in the husks is a challenge, be patient. Although, I didn't want to, I had to use extra husk strips to tie the tamales. They kept seeping out in the steamer and would fall apart when I attempted to move them. The last thing you want is wet masa on the bottom of your steamer. I also found the steaming to take ALOT longer. In my case (I've made it 3 times) the steaming took between 2.5-3 hours. I guess it depends on the type of steamer you use. It helps to cover the bottom, sides, and eventually top (once the tamales are in) with extra corn husks. This keeps the tamales dry as you add extra water during the steaming process. It also helps with clean up later. I also put a coin at the bottom of the steamer (when the coin stops clanking, you know that your near the end of water and need to refill it).  -  29 Mar 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate