Mexican Tamales are traditional steamed corn masa parcels filled with tender seasoned pork and a rich red chili sauce, then wrapped in softened corn husks. A beloved staple of Mexican cuisine, tamales are commonly prepared for holidays, celebrations, family gatherings, and special occasions. The soft, fluffy masa absorbs the savory flavors of the pork and chili sauce while steaming creates the signature tender texture. Serve these homemade tamales hot with salsa, Mexican crema, fresh cilantro, or a simple side of beans for a comforting and flavorful meal.
Pork Filling : Pork shoulder – 2 lb (900 g), cut into chunks ,, Water or chicken broth – 6 cups (1.4 L) ,, Garlic – 4 cloves
Pork Filling : Onion – 1, quartered ,, Salt – 1½ tsp ,, Dried guajillo chilies – 5, seeded
Pork Filling : Dried ancho chilies – 2, seeded ,, Ground cumin – 1 tsp ,, Dried oregano – 1 tsp
Masa : Masa harina – 4 cups (480 g) ,, Lard or vegetable shortening – 1 cup (225 g) ,, Chicken broth – 3 cups (720 ml), as needed
Masa : Baking powder – 2 tsp ,, Salt – 1 tsp
Wrapping & Serving : Dried corn husks – 30–35, soaked in warm water ,, Mexican salsa – for serving
Wrapping & Serving : Mexican crema – optional ,, Fresh cilantro – for garnish
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