🌽🌶️ My Grandmother’s Authentic Tamales 🌶️🌽

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There’s nothing quite like the taste of homemade tamales, especially when they’re made using a cherished family recipe. These tamales are a labor of love, filled with tender shredded beef, a rich ancho chili sauce, and fluffy masa dough, all wrapped in corn husks and steamed to perfection. This recipe makes about 5 dozen tamales, perfect for sharing with family and friends or freezing for later. Let’s honor tradition and make these authentic tamales step by step!

Ingredients

For the Masa Dough:

  • 5 lbs fresh corn masa 🌽
  • 1 lb lard (or vegetable shortening for a lighter option) �
  • 1 ½ teaspoons baking powder 🥄
  • 1 ½ teaspoons salt 🧂
  • 5 cups cooked beef broth (reserved from cooking the beef) 🥩

For the Filling:

  • 5 lbs beef shoulder (or pork shoulder, if preferred) 🥩
  • 3-4 cloves garlic 🧄
  • ½ teaspoon ground black pepper 🌿
  • 2 teaspoons ground cumin 🌿
  • 8 oz dried ancho chilies 🌶️
  • Reserved chili soaking liquid 💧
  • Salt to taste 🧂

For Assembly:

  • 1 lb dried corn husks 🌽

Instructions

The Day Before:

Step 1: Prepare the Ancho Chili Sauce

  1. Place the 8 oz of dried ancho chilies in a large bowl and cover them with boiling water. Let them soak for 30 minutes or more until softened.
  2. Remove the stems and seeds from the chilies, then coarsely chop them. Reserve the soaking liquid.
  3. Transfer the softened chilies to a food processor or blender. Add a little of the reserved soaking liquid and blend until smooth. Add more liquid as needed to achieve a thick but pourable consistency.
  4. Pour the blended mixture through a fine mesh sieve to remove any remaining chunks. Transfer the smooth sauce to a covered container and refrigerate until ready to use.

Step 2: Prepare the Corn Husks

  1. Fill a large stockpot with warm water and add the 1 lb of dried corn husks. Soak them overnight to soften.
  2. The next day, rinse the husks and pat them dry. If they are too wide, cut them in half lengthwise. Set aside.

Step 3: Cook the Beef

  1. Cut the 5 lbs of beef shoulder into small pieces (1-2 inches).
  2. In a large stockpot, combine the beef, 3-4 cloves of garlic, ½ teaspoon of black pepper, and 2 teaspoons of ground cumin. Cover with water and bring to a boil over high heat.
  3. Reduce the heat to low and simmer for about 3 hours, or until the meat is tender and easily shreds.
  4. Remove the beef from the pot, shred it using two forks, and let it cool. Refrigerate the shredded beef overnight. Reserve the beef broth for the masa and steaming.

The Day Of:

Step 4: Prepare the Masa Dough

  1. In a large mixing bowl, beat the 1 lb of lard with a mixer or by hand until it becomes light and fluffy.
  2. Add the 1 ½ teaspoons of baking powder and 1 ½ teaspoons of salt to the lard and mix well.
  3. Gradually add the 5 lbs of fresh corn masa to the lard mixture, mixing until well combined.
  4. Slowly incorporate the ancho chili sauce into the masa, adding it little by little until the dough turns a dark pinkish color and reaches your desired flavor.
  5. Add beef broth as needed to achieve a light, spreadable consistency. The dough is ready when a small piece floats in a glass of water.

Step 5: Prepare the Beef Filling

  1. Heat a small amount of lard in a heavy saucepan over medium heat.
  2. Add 1 cup (or more, to taste) of the ancho chili sauce to the lard and simmer until the sauce thickens slightly.
  3. Add the shredded beef and a little of the reserved beef broth. Cook for about 20 minutes, stirring occasionally. Adjust the seasoning with salt and add more chili sauce if desired.

Step 6: Assemble the Tamales

  1. Take a softened corn husk and spread about 2 tablespoons of masa dough onto the center, leaving a border at the top and sides. Use the back of a spoon to spread the dough evenly.
  2. Place a spoonful of the beef filling down the center of the masa.
  3. Fold the sides of the corn husk toward the center, overlapping them. Fold the top of the husk down to seal the tamale.
  4. Repeat until all the masa and filling are used.

Step 7: Steam the Tamales

  1. Fill the bottom of a steamer pot with 3-4 cups of reserved beef broth and bring to a boil.
  2. Place the tamales upright in the steamer, with the folded side down. Cover them with a layer of moist corn husks and a clean, moist dish towel.
  3. Steam the tamales for 1 ½ to 2 hours, or until the husks easily peel away from the dough. Add more broth to the steamer as needed, being careful not to pour it directly onto the tamales.

Step 8: Serve and Enjoy!

  1. Let the tamales cool slightly before serving. Unwrap and enjoy them with a side of extra chili sauce, salsa, or guacamole.
  2. Store leftovers in the refrigerator or freeze them for later.

Tips and Tricks

  • Masa Consistency: If the masa is too dry, add more broth; if it’s too wet, add a little more masa.
  • Filling Variations: Use shredded chicken, pork, or even cheese and veggies for a different twist.
  • Steaming Tip: Keep an eye on the water level in the steamer to prevent it from drying out.

Prep Time: 1 hour (plus overnight soaking and chilling)

Cooking Time: 4-5 hours

Total Time: Approximately 6-7 hours

Servings: About 5 dozen tamales

These Authentic Tamales are a true celebration of tradition and flavor. While they require time and effort, the result is absolutely worth it. Share them with loved ones and savor every bite of this timeless recipe! 🌽🌶️✨

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