These Mexican Tamales are filled with delicious shredded pork in a savory Colorado chili sauce, wrapped in fluffy masa dough and wrapped with corn husks.
Tamales is a customary cuisine served during Christmas and New Year in Mexican get-togethers.
This delicious homemade recipe for Mexican Tamales is flavorful with a higher amount of pork filling compared to the masa dough.
You won’t be let down, quite similar to genuine tamales.
I have been let down many times when ordering this dish, as the tamales get too big and the dough masa is filled with tasteless and unappetizing flavors.
After learning how to make tamales in a restaurant, it has become much easier for me to have them or buy them, especially when I only want two pieces.
The craving can strike at any time, and when it does, it freezes well. I have tweaked it to get more money for my liking, and I have experimented with different fillings.
I’ve become selective when enjoying this dish ever since. It was incredibly tasty. The dough was airy and soft, and the corn was freshly ground, emitting a delightful scent of sweetness. The most exceptional Mexican tamales I’ve ever experienced were many years ago, prepared by a colleague whose parents possessed a cornfield in Mexico.
I experimented with it decades ago. I was too lazy to cook on the weekend and too busy with work. It stayed in my freezer for a while, and no, I didn’t make it. I wanted to stuff our pork with menudo, and she actually got me 5 pounds of pre-made masa from a tortilleria.
Tamales are enveloped in banana leaves. The meal, consisting of meat, beans, chilis or cheese encased in corn masa dough or masa harina, is traditionally wrapped in corn husk and is a popular Mexican dish.
A large steamer, slow cooker, or pressure cooker is utilized to prepare these delectable tamales.
After it cools down, the outer covering of the corn is unwrapped and can be used as a plate or thrown away.
Tamales can be enjoyed either as an appetizer or as a main course. Similar to pico de gallo, guacamole, or green and red salsa verde, it pairs well with a tasty sauce.
Throughout the year, it is readily available at restaurants or grocery stores. It is typically enjoyed during the festive seasons of Christmas and New Year’s. Thanks to its widespread appeal.
Frequently Asked Questions
Which type of flour should be used to prepare tamales?
Maseca Instant Corn Masa Flour, which I utilize, can be found at your nearby grocery store. I purchased it from Walmart. Additionally, Bob’s Red Mill offers organic masa harina.
Some Mexican shops offer pre-made masa dough that you can also utilize.
What is the consistency of the pork filling for tamales?
Pork should be simmered for a longer duration, if necessary. If the pork is easily pulled apart like pulled pork, you should use two forks to do so. The pork should be tender when pierced with a fork.
What is the texture of tamales masa dough?
The dough for tamales should be smooth, airy, and soft like peanut butter or hummus, not watery nor overly dense.
How can I determine when the dough for tamales is prepared for use?
Perform the water test. Place ½ teaspoon of tamales masa dough into a cup of chilled water.
If it sinks at the bottom, test it again by adding a little more lard, then repeat until it floats.
Why is the masa dough for tamales so dry?
It requires additional pork stock or water and fat. Incorporate a small amount gradually.
What causes the masa dough for tamales to be watery?
The desired consistency is achieved by repeating the process. To achieve a similar consistency, add a small amount of butter and peanut to the harina masa mixture. Additionally, you should add too much water, lard, and pork broth.
Is it possible to freeze tamales?
Yes, place it in a hermetically sealed container or food preserver and freeze for a maximum of 3 months.
How much time can I store tamales in the fridge?
You can keep tamales in the refrigerator for up to 5 days in a tightly sealed container.
Which sauce should be served with tamales?
Pico de Gallo, Guacamole, Red and Green Salsa Verde.
What is the best way to warm up tamales?
I’ve achieved success by placing it in the microwave. Certain individuals may advise against microwaving it as it could potentially damage the dough. Allow it to steam for 10 minutes.
To achieve warmth, proceed in intervals of 5 to 10 seconds, then adjust to 15 to 20 seconds based on the thickness of the tamales. To wrap the tamales, moisten a paper towel until it is wet, not just damp.
Avoid heating for 1 minute straight, especially if you are using a high-powered microwave. Instead, heat it in smaller intervals.
Explore other delectable Mexican cuisine.
Homemade Flour TortillasHow to Prepare Canned Refried Beans Similar to HomemadeGuacamoleBeef Burrito RecipeInstant Pot Pork CarnitasCheesy Refried Bean and Rice BurritoBeef Tacos.
Cooking tips and step by step to make tamales
Making tamales in a single day is quite laborious but dividing the process over two days is simpler and more manageable.
It takes some time to create it, but it is not complex. Being organized and efficiently managing your time is crucial.
(1) Preparing Mexican Tamales requires 4 stages:.
A. Crafting the masa dough or masa harina. B. Immersing the corn husk (hoja or oja in Spanish). C. Preparing the Chili Colorado sauce. D. Creating the pork filling or alternative filling.
(2) Some people find it easier to cook tamales all day, in my case I prefer to spread it over 2 days.
I prepare the pork stuffing, chili Colorado sauce one day in advance and soak the corn husks the evening prior.
The next day, I prepare the masa dough and assemble the tamales.
It’s convenient to have a pressure cooker or instant pot. When cooking on the stove, it typically takes around 1 ½ to 2 hours to make pork butt tender. Personally, I like to prepare the pork filling a day ahead.
Methods to prepare the pork:
A. Stove top takes about 2 hours.B. Crock pot about 8 hours or overnight.C. Pressure cooker or instant pot about an hour.
If you cook the pork on the stove or in a crockpot, make sure you don’t go over the maximum level by adding enough water and herbs/spices to cover the pork, using 4-3 cups of water in the instant pot.
In fact, I will need more than 2 cups of pork broth, but to tenderize the pork, 1 cup of water is sufficient in an instant pot.
In my backyard, I cultivate it and it enhances the taste but it’s not mandatory. To add some heat, I incorporate poblano peppers into this blend. I thoroughly enjoy doing so.
You can remove the pork fat before or after cooking. It adds a great deal of taste to the pork broth.
Chill. Reserve both pork broth and solids (seasonings and herbs). Sieve the broth and discard the pork when it has cooled. The pulled pork should be effortlessly separable and tender enough to be pierced with a fork after being cooked.
Keep it or discard it, according to your preference. A layer of hardened fat forms on top of the broth, which can be removed the next day.
Heat and chill the pork broth before using.
I prepare the pork filling on the same day I finish this – Sauce or Colorado Chili Sauce Red Chili Make.
To prepare the dried Ancho chili pepper from Mexico, hydrate it by boiling and then cut it into smaller pieces. Remove the veins and seeds. It is important to wear gloves while cleaning it.
The pork is simmered for about 30 minutes in a covered pot on the left, and then it is simmered for approximately 10 minutes. It is prepared by using the reserved ingredients pureed in the boiling pot.
Why not utilize the delicious taste derived from the pork? Prepare the Chili Colorado by employing the same ingredients used in a fresh batch and discard certain ingredients that were boiled with the pork.
The red chili sauce is pureed and the pork is simmered together until blended. You can use it to make tamales, once it has cooled. In my case, I used it and refrigerated it for the following day. It can stay in the fridge for up to 3 – 4 days.
If the width is excessive, I proceed to cut off the lower edges. I discover it more convenient to handle larger husks, therefore acquire corn husks (oja or hoya in Spanish) that possess a larger size, measuring approximately 9 to 10 inches in length and 7 to 9 inches in width. (5) Corn Husks.
They can be purchased at Mexican stores or at your nearby grocery stores.
Additionally, certain corn husks possess a unique vinegar-like odor. It is advisable to avoid them.
Prior to immersion, you have the option to cleanse it separately, if preferred.
Soak the corn husks in hot water for approximately 2 ½ to 1 hour before making tamales, either on the same day or overnight to make them more flexible.
Ensure that the corn husks are completely immersed in hot water and firmly held down with a weight.
Make sure to dry it completely before using.
Note: Ensure to utilize the sleek surface of corn husk while spreading the masa dough.
To prepare the masa dough, you have the option of utilizing recently prepared masa from a Mexican store or tortilleria that specializes in its sale, and incorporating a selection of seasonings.
Alternatively, utilize Maseca Masa Harina, which is readily available at your nearby grocery stores.
By using my hands, I acquired the skill of making masa dough, which enabled me to understand its texture, consistency, and how it should feel.
Although I initially thought it would be an advantage to learn firsthand, I now find it easier to make use of the mixer stand that I have.
At this point, you begin by combining half of the pork broth, half of the melted lard, and the remaining ingredients, and the dough will feel lumpy.
It should not be too dense or watery, nor should it be light and smooth. To achieve the consistency of hummus or peanut butter, you can alternatively add a small amount of lard and pork broth, after it has been blended.
I have noticed that when I use fattier meat, I do not end up using pork broth or lard, which are both high in fat. Note:
To test if the dough is ready, drop half a teaspoon of masa into the water and get a cup of cold water.
If the masa sinks to the bottom, add a little more lard to the dough and mix well, then repeat the water test until the masa floats. If the masa floats, then it is ready.
Lard, unlike shortening, does not contain trans fat. Just to give you some information, you can also use oil or shortening, but authentic Mexican Tamal or Tamales recipes specifically call for lard.
I prefer pork broth as it is much more flavorful, but it is also fine to use water instead of pork broth, as some people do. However, I personally prefer the taste of masa over the bland flavor that it has.
If you like, you can consider adding a small amount of Sauce Colorado chili to your dough to enhance its flavor and color.
Season the masa dough, or else it will be flavorless.
Here’s the fun part – assemble the Tamales. Grab some family members and friends to assist you. If you’re the only one, hopefully you’re not making a large quantity.
Depending on the quantity, it can be a long process and additional assistance will be greatly appreciated.
It is possible to assemble it more rapidly, which can form a line for friends and family. A tamal or tamalada party is a traditional Mexican event where people gather to help assemble tamales.
Ensure to have some starters and beverages such as Spicy Margarita for an enjoyable tamalada gathering.
If this is your initial attempt at making tamales, it is essential to acquire the skill of evenly distributing the masa dough onto the corn husk. With perseverance, you will grasp this technique after a few attempts.
I had a difficult time with this procedure while I was acquiring knowledge, but I eventually grasped it. Occasionally, I still struggle if I haven’t done it in a long time.
Using a tamales masa spreader makes it more convenient, although any large spoon, spatula, or cake scraper can also be used.
For a broader corn husk filling, consider adding a little extra and obtaining the dough with an ice cream scoop, which is also more convenient to use.
If you prefer a denser consistency, you have the option to incorporate additional masa dough. Approximately 4 to 5 inches away from the broadest section, evenly spread the masa dough in a thin layer.
Take approximately 2 ½ to 3 tablespoons or more of pork filling and distribute it in the middle.
Apply slight pressure to ensure the fold is secure, and the masa dough ends where the final fold is made. Next, fold the right side of the corn husk over the pork filling, followed by folding the left side.
Secure the tamales in the center using a piece of the corn husk or choose not to.
(7) If you possess a steamer or instant pot, they can be utilized; alternatively, a large pot and a heat-resistant bowl will suffice for steaming the Tamales.
By sealing the lid and placing a pile of corn husks on top in an upright position, the tamales will create a barrier against water penetration when cooking.
If you don’t have enough tamales, add foil or corn husks in the center of the pot or steamer, and fill the instant pot or steamer.
Make sure that the water does not touch the bottom of the tamales. If it does, add another layer of corn husk.
For stovetop cooking, steam for one and a half hours and then let it sit in the pot for half an hour.
If utilizing an instant pot, steam for 25 minutes and then await the natural release of pressure.
Remove from the pot and let it cool. If you unwrap the food while it is still warm, the masa dough may crumble.
You can discard the corn husks after using them to husk corn. You can easily unwrap the tamales by pulling away the masa from the corn husks, especially when they are cool.
Recipe
Pork Filling
Chili Colorado Sauce (Red Chili Sauce)
Masa Dough
Corn Husks
Before making tamales, you can use a towel or paper to dry and wipe the pliable husks of corn. It is recommended to soak them in hot water for about 1 to 2 ½ hours, either on the same day or overnight.
If the bottom edges of the maize husk are excessively broad, trim both of them. Usually, I trim the section that is curving.
Make Pork Filling
Take out a section of the pork fat. Keep a portion since it adds to the flavor and trim it later on.
Add some heat by removing the seeds if you prefer. You can also add poblano pepper to spice it up. Include ground black pepper, garlic powder, oregano, cumin, chili leaves, bay leaves, red onion, and 4 cups of water in an instant pot with the pork.
Place the lid on the instant pot and turn the knob to “SEALING”.
Set PRESSURE COOK to HIGH for 65 minutes.
When finished, wait for the natural pressure release (NPR).
Rotate the knob to the “VENTING” position.
Reserve. Similar to pulled pork, shred or separate using 2 forks. The pork should be tender enough to pull apart with a fork. Take out the pork and allow it to cool. Permit.
Strain the pork broth to segregate it from the rest of the components. The set-aside ingredients will be mixed with blended Chili Colorado. Set them aside.
Make Chili Colorado Sauce (red chili sauce)
Divide the dehydrated piquant peppers into two equal parts, remove the seeds and veins, and subsequently slice them into smaller sections measuring 2 inches by 2 inches.
Put in a small pot with 2 cups of water. Cook gently for 10 minutes to moisturize the peppers.
Allow the heat to dissipate with the lid on for approximately 30 minutes.
You might need more than 1 cup, so don’t discard the remaining liquid from the hot peppers. The sauce should have a consistency similar to tomato sauce. Boil the pork using the reserved ingredients and the liquid from 1 cup of hot peppers. Place the hot peppers in the boiling liquid and puree them.
Strain to eliminate solids and peel from spicy peppers.
Note: Set aside ½ cup of sauce to incorporate into the masa dough.
Combine Chili Colorado Sauce and Pulled Pork
Pour the Colorado Chili sauce over the hot skillet with medium heat and add about ½ to 1 cups of red chili sauce. Simmer well until the pork is pulled and combined.
Decrease the heat to medium-low until the sauce is reduced.
Turn off the stove. Put aside to cool down.
Make Masa Dough or Masa Harina
Allow it to cool and perform this step half an hour to an hour prior to preparing the masa dough. Heat up lard in a small pot over medium heat and let it melt.
In a stand mixer, incorporate the Maseca masa harina (flour).
Incorporate cumin, baking powder, and salt. Mix at a low speed with the #1 Kitchen Aid to blend the ingredients.
Pour half of the pork broth, half of the lard, and the Chili Colorado sauce.
Mix at a low speed (#2 Kitchen Aid) until thoroughly blended. At this stage, the masa dough will be clumpy.
To make the broth pork meat less fatty, you can add a small amount of lard to it alternately with a little bit of the remaining broth pork. Beat it at a low speed using Kitchen Aid #3. If the dough still appears dry, you can add more pork broth.
The texture of masa dough should resemble that of creamy peanut butter or hummus, neither too thin nor excessively thick.
Repeat the process of topping the dough until it floats. If it sinks to the bottom, add more lard. If it floats to the top, the dough is ready. Take half a teaspoon of masa dough and a cup of cold water. Test the dough to see if it is ready.
Place masa dough in the fridge for ½ hour to an hour to thicken. It is easier to work with thicken dough.
Note: If you require additional pork broth, water will suffice.
Assemble Tamales
You can also perform it in a sideward manner, whichever is more convenient for you. Take the corn husk with the smooth surface facing upwards and the broadest section towards you.
The maize husk, on the other hand, is broad and measures approximately 4 to 5 inches in height. If necessary, add more masa to cover it. Use a masa spreader or a large spoon to thinly and evenly spread the dough, taking a scoopful with an ice cream scoop.
Apply 2 ½ to 3 tablespoons of pork filling. Turn the left corn husk over the pork filling and then the right.
Fold the lower section of the corn husk where the masa dough finishes. Gently apply pressure to the fold using your fingers.
If you prefer, you can secure it with a piece of corn husk but it’s not obligatory.
Steam the Tamales
Place tamales next to each other standing up in the steamer or instant pot. Cover top with a stack of corn husks.
If you don’t have enough tamales to fill the instant pot or steamer, easily prop them up in the center with foil or corn husks.
Make sure that the tamales do not come into direct contact with the water, and if they do, place a sheet of corn husk at the bottom.
To bring the water to a simmer, lower the heat and add the steamer part to the top of the stove. Leave it in the pot for 30 minutes, then let it steam for 1 and a half hours.
Instant Pot – Set PRESSURE COOK on HIGH and SET TIME for 25 minutes. Wait for Natural Pressure Release then remove tamales.
The husks of the corn should readily separate from the masa dough when cool to the touch, thus unwrap the tamales and place them aside at room temperature. Utilize the corn husk as your plate or dispose of it.
Pair it with Pico de Gallo, Guacamole, Red and Green Salsa Verde. Enjoy!
3 milligrams of Iron: 91 milligrams of Calcium: 19 milligrams of Vitamin C: 332 international units of Vitamin A: 1 gram of Sugar: 3 grams of Fiber: 410 milligrams of Potassium: 637 milligrams of Sodium: 59 milligrams of Cholesterol: 1 gram of Trans Fat: 9 grams of Saturated Fat: 27 grams of Fat: 15 grams of Protein: 25 grams of Carbohydrates: 397 kilocalories: Calories: