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Several traditional tamales, some unwrapped to show the masa filling, on a rustic serving dish.

Proven way to grow 5 Tamales (Traditional)

This recipe provides a proven method for making 5 traditional tamales, focusing on authentic preparation techniques.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 5 tamales
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Tamale Dough
  • 2 cups Masa Harina
  • 1 cup Vegetable Shortening
  • 1.5-2 cups Chicken Broth
  • 1 tsp Baking Powder
  • 1 tsp Salt
Filling (Example: Pork in Red Chile)
  • 1 lb Pork Shoulder
  • 5 Dried Guajillo Chiles
  • 3 Dried Ancho Chiles
  • 3 Garlic Cloves
  • 0.5 Onion
  • 0.5 tsp Cumin
  • 0.5 tsp Oregano
  • to taste Salt
Assembly
  • 15-20 Corn Husks soaked

Equipment

  • Large Pot
  • Blender
  • Large Mixing Bowl
  • Steamer Basket

Method
 

Prepare the Filling (Pork in Red Chile)
  1. Boil the pork shoulder until tender, then shred it for the filling.
  2. Rehydrate the dried chiles in hot water, then blend them with garlic, onion, cumin, oregano, and salt to create the red chile sauce.
  3. Combine the shredded pork with the red chile sauce and simmer for 15-20 minutes.
Prepare the Masa
  1. In a large bowl, cream the vegetable shortening until fluffy.
  2. Gradually add the Masa Harina, baking powder, and salt, mixing until combined.
  3. Slowly incorporate chicken broth, mixing until a soft, spreadable dough forms.
Assemble the Tamales
  1. Spread a thin layer of masa onto a soaked corn husk, leaving space at the top and bottom.
  2. Place a spoonful of the pork filling in the center of the masa.
  3. Fold the sides of the corn husk over the filling, then fold up the bottom to enclose the tamale.
Steam the Tamales
  1. Arrange the assembled tamales upright in a steamer basket.
  2. Steam for 1-1.5 hours, or until the masa pulls away easily from the husk.

Notes

For best results, use high-quality Masa Harina. The filling can be customized with other meats or vegetables. Ensure corn husks are completely rehydrated for flexibility and easy folding.