Best Authentic Mexican Tamales Ever!

The Magic of Homemade Mexican Tamales: A Labor of Love

There's something truly special about the aroma of freshly steamed tamales filling your kitchen. It's a scent that evokes memories of family gatherings, festive celebrations, and the comforting warmth of tradition. For me, making tamales isn't just about cooking; it's about connecting with my heritage and sharing a piece of my heart with those I love. This recipe, for authentic Mexican tamales, is a labor of love, but the result is a culinary masterpiece that's well worth the effort.

I remember my grandmother's kitchen, always bustling with activity during the holiday season. The air thick with the scent of simmering meats, the rhythmic sound of her hands expertly spreading the masa, the quiet concentration as she carefully rolled each tamale. It was a symphony of sights, sounds, and smells that ingrained the process in my memory. Now, years later, I find myself repeating that same ritual, passing down the tradition to my own children. It’s a wonderful way to share family history and create lasting memories.

Many people are intimidated by the idea of making tamales. It is indeed a time-consuming process, one that requires patience and attention to detail. But the rewards far outweigh the effort. The rich, savory filling nestled in a soft, tender corn husk, the subtle spice notes dancing on your tongue – it's an experience that transports you. The process itself is therapeutic, a mindful activity that allows you to disconnect from the daily grind and reconnect with something deeper.

Whether you're a seasoned cook or a kitchen novice, don't let the seemingly complex steps deter you. Break it down into manageable chunks, enlist the help of family or friends, and savor the journey. Each step, from preparing the meat to carefully folding each tamale, is an opportunity to connect with the process and the rich cultural heritage it represents. The end result – a steaming pile of delicious, homemade tamales – is a testament to your dedication and a gift to be shared and cherished.

Beyond the Recipe: A Culinary Journey

The beauty of tamales lies not only in their deliciousness but also in their versatility. The filling possibilities are endless. While this recipe uses a classic pork and chicken combination, you can easily adapt it to your preferences. Consider incorporating shredded beef, spicy chorizo, or even vegetarian options like black beans and corn. Experiment with different chili powders to adjust the spice level to your liking, and don't be afraid to get creative with your additions.

Beyond the filling, the corn husks themselves add a unique dimension to the tamale. Their earthy aroma and slightly sweet flavor perfectly complement the savory filling. If you’re having trouble locating them locally, many online retailers specialize in Mexican ingredients, making it easier than ever to access these essential components. Finding these ingredients can be part of the adventure, a culinary exploration that enriches the experience.

The process of making tamales is also a wonderful opportunity to involve others. It’s a perfect activity for family gatherings, potlucks, or even a fun day out with friends. The shared experience of preparing the ingredients, assembling the tamales, and finally, enjoying the fruits of your labor strengthens bonds and creates lasting memories. It's more than just a meal; it's a celebration of community and connection.

So, embrace the challenge, embrace the tradition, and embark on this culinary journey. The reward is not only a delicious meal but also a richer understanding of culture, heritage, and the simple joys of homemade goodness. And who knows, you might just discover a new favorite family tradition in the process.

Beyond the Kitchen: Memories Made

The act of making tamales extends beyond the kitchen. It’s a tangible connection to family history, a bridge between generations. It’s the stories shared while preparing the ingredients, the laughter that fills the air as hands work together, and the satisfaction of creating something beautiful and delicious. These are the memories that are woven into the very fabric of the tamale, making each bite a taste of history, a symbol of togetherness and love.

So, the next time you bite into a warm, fragrant tamale, remember the journey that brought it to your plate. Remember the hours of preparation, the dedication to tradition, and the love that went into every single fold. It's more than just food; it's a story, a memory, a tradition passed down through generations, and a delicious testament to the power of homemade goodness.

Step-by-step

• Cook and Shred Pork Roast: Start with 1 pork roast. Cut the roast into fist-size chunks. Put the chunks into a pan, and cover with water. Boil for about 2 1/2 hours or until it becomes really tender. After the meat is really tender, take it out of the broth to cool (Save the Broth, you will need it for the Masa!). After the roast chunks are cool enough to handle easily, shred them with your fingers. Try to remove and discard the fat as you go. There is no need to throw a lot of fat into the tamales. If you have cooked the roast chunks thoroughly, it will be easy to shred into small pieces with your fingers.
• Cook and Shred Chicken: Cover the chicken with water in a large pot, and boil for 2 hours, or until the chicken is done and tender. Take the chicken out of the broth and allow the chicken to cool. (Save the Chicken Broth as well!) Remove and discard the skin. Take the chicken meat off the bones and shred it into very small filaments. Discard any large chunks of fat.
• Combine Pork and Chicken: Combine both meats in a very large pan, and mix together. Make sure that the meats are thoroughly combined and mixed well. You are now ready to add the seasoning.
• Add the Spices and Seasonings: Mix the oil and seasonings listed below in a small pan and warm on the stove. Do not cook the oil and seasonings mix, but just gently warm on the stove. Meat Spices and Seasonings: 1/2 c corn oil. 6 Tablespoon Gibhartds chili powder (Other Chile Powders will work). 3 Tablespoon garlic powder. 3 Tablespoon ground cumin (comino). 1 Tablespoon (or less) black pepper. 2 Tablespoon salt. When the oil and seasonings mix is warm, then pour over the meat and mix with your hands until it is completely distributed through the meat. It takes a good 10 minutes to get the mixture completely uniform. The meat is now finished. You should put the meat in the refrigerator covered until ready to make the tamales. Put both the chicken broth and roast broth into the refrigerator as well. You will need the broth when you make the Masa.
• Prepare the Corn Husks: Soak the husks in a sink full of warm water for about 2 hours. You will need to carefully separate them when they get soft. Try to not tear or damage the corn shucks. It is easier to make the tamales if the shucks are in one piece.
• Make The Masa Dough Mix: Start with 4 lbs. of the Masa flour. Now, skim the fat off the broth that you saved from the Pork and Chicken you made earlier. Throw the fat away, and save the broth. Warm the broth from the pork and chicken up. Don't get it hot, just nice and warm. Now put the 4 lbs. of Masa in a large bowl. Add the following dry spices to the Masa: 3 Tablespoons paprika. 3 Tablespoons salt. 1 Tablespoon cumin seeds. 3 Tablespoons Gibhardts Chili Powder. 3 Tablespoons garlic powder. Mix the spices above with your hands into the Masa until it is completely incorporated. Mix well, as you don't want a clump of spices in a tamale. Now add: 4 cups of Corn Oil to the Masa and Spice mixture. After adding the oil, begin to slowly work in 4 quarts of the warm chicken/pork broth, about a cup at a time. Work the mixture with your hands to make dough. Slowly add the warm broth one cup at a time as you continue to work the mixture with your hands. If it is too dry, add enough warm water to get it right for spreading. It should be about like thick peanut butter. If it is too thin add more Masa, if it is too thick, add more broth or warm water. Thick peanut butter is the consistency you are trying for.
• Build the Tamales: After the corn shucks are soft, take some of them out of the water, shake the water off, lay them on the counter on a towel. Pick up a shuck, lay it across the palm of your hand with the small end toward your fingers. scoop up about 1/2 c of the Masa dough with a spatula, and then smear it on the shuck. Cover about left 2/3 of the shuck with Masa, leave 1/3 on the right uncovered. Similarly, cover the bottom 2/3 of the shuck, and leave the top 1/3 uncovered. Take about 1 tablespoon of meat, and lay it on the masa about 1 inches from the left edge. Starting on the left side (the side where the Masa dough goes all the way to the edge), roll the tamale all the way to the right edge. Now, fold the top of the shuck over like an envelope and lay tamale on the counter with the fold on the under side. Repeat until all the masa dough mix and meat mix are gone. You should have about 4 dozen or more tamales.
• Cooking The Tamales: To cook the tamales, You need a very large pot that has something in the bottom to keep the tamales out of the water while they steam. Add about 3 pints of water to the pot, then start stacking the tamales upright until full. The envelope end of the tamale will be on the bottom, the open end of the tamale should be on top, as pictured at left. Continue to fill the pot. The tamales need to pack tight enough that they do not fall over and begin to unfold. Cover the pot, and bring the water to a boil and then reduce heat to medium low and cook for at least 2 hours. Check water several times and add more if it is getting low, you DON’T want to boil it dry. Add more water as you need to. When done, take one tamale out and leave it on the counter for about 5 minutes to test. Unwrap it and it should be firm, with no raw masa. When done, remove all the tamales and let them cool on the counter, then put in bags for the freezer, 6 to a bag. If you have one of those Vacuum sealers, those are ideal. You can save the tamales in the freezer indefinitely if they are vacuum sealed. If you use zip lock bags, they will stay for up to a year in the freezer.