Tamale Time Classic Pork Tamales Made Easy
Table of Contents
Tamale Time! Classic Pork Tamales (Made Easy!)
Fancy a bit of Mexico meets the "Great British Bake Off"? I know, sounds mad. But trust me, making tamales at home is easier than you think! These classic pork tamales are a flavor bomb.
They're perfect for wowing your mates.
What's the Tamale Story?
Tamales are a cornerstone of Mexican cuisine. They have ancient roots, dating back centuries. It is made with a dough usually based on masa, which is steamed in a corn husk or banana leaf.
This tamale recipe isn't tricky. It's a medium level project that takes a bit of time. Think of it like assembling some IKEA furniture but way tastier.
This recipe yields 18-24 homemade Mexican tamales .
Why You'll Love These Bad Boys
These tamales with pork are tender, smoky, and comforting. They’re also a great source of protein from the pork. These are perfect for a party, a family gathering, or just a cosy night in.
They are the perfect excuse to watch "Nacho Libre". Honestly, what makes this recipe special is the simplified method. We're skipping some steps to make easy tamales .
What You Need to Get Started
Time to gather the troops and the grub! Here’s what you’ll need to get started on making tamales that would make Abuela proud.
You will need: 3 lbs of boneless pork shoulder, some dried corn husks and more. You'll also need 4 cups of masa harina.
(Maseca is a good shout.) Now, let's move to how to steam tamales .
Ingredients & Equipment: Let's Get Started!
So, you wanna try making tamales ? Great! Don't worry, this recipe is designed to be doable. Even if you're new to this.
We're talking proper homemade Mexican tamales , but without all the faff. Trust me, you can do this.
Main Ingredients: The Holy Trinity
Here's a breakdown of what you'll need. Precise measurements are key, so grab your scales and measuring cups!
- Pork Filling:
- 3 lbs (1.36 kg) boneless pork shoulder (Boston butt)
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 ancho chiles, rehydrated
- 2 guajillo chiles, rehydrated
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/4 tsp (1.25 ml) ground cloves
- Salt and black pepper to taste
- 2 cups (473 ml) chicken broth
- Masa:
- 4 cups (512 g) masa harina. Get Maseca it’s the proper stuff.
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) salt
- 1 cup (2 sticks, 227 g) lard or shortening
- 3-4 cups (710-946 ml) warm chicken broth or water
- Other:
- Dried corn husks (around 24-30)
Pork Quality: Look for pork shoulder with good marbling, that little bit of fat that keeps it juicy. The better the pork, the better your tamales with pork will be.
Seasoning Notes: Flavor Town, Population: You
This is where you can really make it your own!
- Essential Spices: Oregano, cumin, cinnamon, cloves. This combo gives that authentic, warm flavor.
- Flavor Enhancers: Don’t skip the rehydrated chiles! They add depth and a little kick.
- Quick Sub: No guajillo chiles? A good chili powder works in a pinch. Just adjust to taste.
Equipment Needed: Keep It Simple, Stupid (KISS)
Don't panic! You probably have most of this already.
- Large pot or Dutch oven. For cooking the pork low and slow.
- Blender. For the chile sauce.
- Large bowl. For mixing the masa.
- Steamer basket (or tamale steamer). This is how to how to steam tamales , this is essential!.
- Tongs. For handling hot tamales!
Household Hack: No steamer basket? Use an upside down metal colander in a large pot. Just make sure the water doesn’t touch the tamales!
Okay, now you're prepped. Are you excited to start make tamales step-by-step ? I know I am! Let's dive into the recipe to make best tamales recipe ever! And hey, making easy tamales is easier than you thought.
Tamale Time! Get Ready to Cook Up Some Magic
Alright, let's talk making tamales . Making tamales might seem daunting. Honestly, it's easier than you think. This tamale recipe simplifies things. Get ready for some delicious homemade Mexican tamales .
Prep Steps: Get Your Ducks in a Row
First, mise en place is key. Chop your veggies, rehydrate those chiles, and soften the lard. Organisation is your friend here.
This saves time later. Remember, safety first. Watch your fingers when chopping.
Make Tamales step-by-step : The Tamale Tango
Here's how to make tamales step-by-step :
- Marinate pork overnight. Get the full flavor!
- Cook pork for 2- 3 hours until tender.
- Prepare masa until it floats in water.
- Spread masa on corn husks. Add pork.
- Steam tamales for 2- 3 hours . Keep checking water levels!
Visual cue: The masa should pull away from the husk easily. Critical temperature: Steam is 100° C ( 212° F) .
Pro Tips: Secrets from Abuela's Kitchen
Don't skimp on the lard. Lard makes the masa fluffy like a cloud. Common mistake: Under steaming. Avoid gummy tamales! You can prepare the pork filling ahead of time.
This saves you a day.
These traditional tamales are worth the effort. Enjoy those tamales with pork !. How to steam tamales is easier than you think. Ready to discover the best tamales recipe ever?
Recipe Notes for the Best Tamales Recipe
Alright, so you're making tamales ! Fantastic. Here are a few extra nuggets of wisdom to ensure tamale making success. Think of these as my little secrets for the best tamales recipe , passed down from my imaginary abuela.
Plating & Presentation: Tamale Time!
Honestly, these things are delicious straight from the steamer. But, if you want to be a bit posh, go for it! How about a simple plating? A couple of Homemade Mexican Tamales per plate with a dollop of sour cream? Or try a drizzle of salsa verde.
You could arrange them artfully on a platter. Pair with a side of vibrant Mexican rice and beans for a complete fiesta! Don't forget a nice cold beer or a refreshing agua fresca.
Storing Your Tamale Treasures
Refrigeration: Once cooled, stash any leftover tamales in an airtight container in the fridge. They'll keep for 3-4 days , no problem.
Freezing: Want to future proof your tamale stash? Wrap each Easy Tamales individually in plastic wrap, then pop them into a freezer bag.
They can hang out in the freezer for up to 2 months .
Reheating: Steaming is best! But microwave will work. For frozen, thaw first.
Variations on a Theme
Dietary Adaptations: Need gluten-free? This recipe is already naturally gluten-free, just make sure your broth is. For veggie friends, skip the Pork Tamales Recipe and make a bean and cheese filling instead.
Seasonal Swaps: Corn is the star, always. But in the fall, try adding a little roasted squash to the masa.
In the summer, some fresh corn kernels in the Traditional Tamales give them a sweeter touch.
Tamale Nutrition: The Basics
Okay, so they aren’t health food. But they offer some benefits. Each tamale delivers a good dose of protein from the pork.
The corn provides fiber. Just be mindful of the lard and sodium content. Tamales with Pork are a great way to have some fun and indulge!
I once accidentally used salted butter instead of shortening while making tamales step-by-step . Don't do that! The resulting masa was… well, let’s just say it wasn’t my finest hour.
But that's the best part of learning isn't it? Now you know how to make tamales step-by-step and are set for some serious fun! Now go forth and make some magic!
Frequently Asked Questions
Help! My masa sank when I tested it! What am I doing wrong making tamales?
Don't panic! The "float test" for masa isn't foolproof, but it's a good indicator. If your masa sank, it means it needs more air incorporated. Keep beating it for a few more minutes (think of it like whisking egg whites for a meringue), and test again.
Also, ensure your lard or shortening is properly creamed to create that lovely, airy texture.
Can I make tamales ahead of time, and how should I store them?
Absolutely! Tamales are actually fantastic make-ahead food. Once steamed, let them cool completely. Then, wrap them individually in foil or plastic wrap and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat, steam them again until heated through (about 20-30 minutes if frozen, less if refrigerated). You can also microwave them, but steaming is much better in preserving the texture, really!
Is there a vegetarian option when making tamales? I don't eat meat.
Definitely! Swapping out the pork filling is a breeze. A fantastic vegetarian option involves roasting veggies like corn, zucchini, and bell peppers with some black beans. Season them with chili powder, cumin, and a touch of smoked paprika for that same smoky flavor.
Consider adding some crumbled queso fresco or Monterey Jack cheese for extra richness, and you've got yourself a cracking veggie tamale!
My tamales are gummy. What did I do wrong during the making tamales process?
Gummy tamales usually mean they weren't steamed long enough. Ensure you are steaming them for the full recommended time (2-3 hours). Also make sure to allow the tamales to rest for 10-15 minutes after steaming! That rest time allows the tamales to set properly. Ensure that the steamer has enough water at all times.
Can I use something other than lard in the masa? I'm trying to watch my saturated fat intake!
Yep, absolutely! While lard does contribute to a wonderfully tender masa, you can substitute it with vegetable shortening or even coconut oil. Vegetable shortening will give you a very similar texture to lard.
Coconut oil will add a subtle sweetness, which some people enjoy, but it will have a slightly different texture. Just ensure you beat it well to incorporate air, which is key to that light and fluffy masa.
Tamale Time Classic Pork Tamales Made Easy
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250-350 |
|---|---|
| Fat | 10-20g |
| Fiber | 20-30g |