Tamale season is upon us

Tamale season is upon us

That’s wonderful! Tamales are a delightful treat, and making them is a fantastic way to celebrate the season. If you’re planning to make tamales, here’s a basic recipe to get you started:

Traditional Pork Tamales Recipe:


For the Filling:

  • 2 pounds pork shoulder, cut into chunks
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 cups chicken broth

For the Masa:

  • 2 cups masa harina (corn flour for tamales)
  • 1 cup chicken broth
  • 1 cup lard or vegetable shortening
  • 1 teaspoon baking powder
  • Salt to taste

For the Corn Husks:

  • Dried corn husks, soaked in warm water


For the Filling:

  1. Season the pork with cumin, chili powder, salt, and black pepper.
  2. In a large pot, combine the pork, chopped onion, minced garlic, and chicken broth.
  3. Bring the mixture to a simmer and cook until the pork is tender and easily shredded. This may take 1.5 to 2 hours.
  4. Shred the cooked pork and set aside.

For the Masa:

  1. In a large mixing bowl, combine masa harina, chicken broth, lard or vegetable shortening, baking powder, and salt.
  2. Mix well until a soft, spreadable dough (masa) is formed.

Assembling the Tamales:

  1. Soak dried corn husks in warm water until they become pliable.
  2. Take a soaked corn husk, spread a thin layer of masa on it, leaving space at the edges.
  3. Spoon some shredded pork onto the masa.
  4. Fold the sides of the corn husk inward, covering the filling, and then fold the top and bottom to seal.

Steaming the Tamales:

  1. Place the tamales upright in a steamer basket.
  2. Steam the tamales for about 1 to 1.5 hours or until the masa is firm.
  3. Allow the tamales to cool slightly before serving.

Serve your tamales with your favorite salsa and enjoy the delicious flavors! Feel free to customize the filling or masa to suit your preferences.

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