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Authentic Mexican Tamales

Soft masa dough filled with tender pork simmered in red chile sauce, wrapped in corn husks and steamed to perfection—a traditional Mexican delicacy.
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Prep Time 1 hour 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes
Servings: 30 tamales
Course: Appetizer, Main
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Red Chile Pork Filling
  • 2 lbs pork shoulder cut into chunks
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 2 cups chicken broth
  • 1 tbsp vegetable oil
  • to taste salt
Masa Dough
  • 4 cups masa harina corn flour for tamales
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1 cup lard or vegetable shortening
  • 2-2.5 cups chicken broth adjust as needed
Assembly
  • 30-40 dried corn husks soaked in warm water
  • as needed toppings salsa, crema, cilantro optional

Equipment

  • Mixing bowls
  • Steamer or tamalera
  • Blender or food processor
  • Parchment or clean kitchen towels

Method
 

  1. Soak dried corn husks in warm water for 30-40 minutes. Pat dry.
  2. Remove stems and seeds from dried chiles. Toast briefly, then soak in hot water 15 minutes.
  3. Blend chiles with garlic, cumin, oregano, and salt until smooth. Strain if desired.
  4. Brown pork chunks in oil, add chile sauce and chicken broth, simmer 2-3 hours until tender. Shred pork and return to sauce.
  5. Beat lard until fluffy. Mix masa harina, baking powder, and salt. Gradually mix with lard and chicken broth to form soft dough.
  6. Spread 2-3 tablespoons of masa on corn husk, place a spoonful of pork filling in center. Fold sides and bottom to seal.
  7. Arrange tamales upright in steamer basket, cover with damp cloth or extra husks.
  8. Steam 1–1.5 hours, checking water levels regularly. Tamales are done when masa separates easily from husks.

Notes

Serve hot with salsa, crema, and cilantro. Can be refrigerated for 3-4 days or frozen for 2 months.