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–+ servings
Two steamed tamales on a plate topped with spicy red salsa and herbs.

Authentic Mexican Tamales

5 from 1 vote
Aliana Recipes
This authentic tamales recipe features tender pork shoulder simmered in a rich red chile sauce, encased in fluffy, savory corn masa. Steamed to perfection in corn husks, they are the ultimate comfort food for gatherings.
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Prep Time 1 hour 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes
Servings:30 tamales
Course:Dinner
Cuisine:Mexican
Calories:280kcal
Cost:$25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb dried corn husks Soaked in hot water
  • 2 lb pork shoulder or butt Cubed into small pieces
  • 2 tablespoon lard or vegetable oil For browning meat
  • 10 whole guajillo peppers Dried, stems removed
  • 3 whole ancho peppers Dried, stems removed
  • ½ medium onion For the sauce
  • 3 cloves garlic Peeled
  • 1.5 cups water For blending sauce
  • 8 cups masa flour (masa harina) For the dough
  • 2 tablespoon baking powder Makes the masa fluffy
  • 3 teaspoon salt Divided use
  • 2 cups lard, melted Or vegetable shortening
  • 7 cups warm water or broth Adjust for consistency

Equipment

  • 1 large steamer pot Essential for cooking
  • 1 Blender For the chile sauce
  • 1 Large mixing bowl For the masa
  • 1 Dutch oven For cooking pork
  • 1 Saucepan For boiling peppers

Method
 

  1. Submerge the corn husks in a large bowl of hot water and let them soak until pliable.
  2. Brown the cubed pork shoulder in melted lard in a Dutch oven over medium heat.
  3. Boil the guajillo and ancho peppers, onion, and garlic in a saucepan until soft, then cool slightly.
  4. Blend the pepper mixture with salt and 1.5 cups water until completely smooth.
  5. Pour the sauce over the pork in the Dutch oven and simmer on medium-low for 20 minutes.
  6. Mix masa flour, baking powder, and salt in a large bowl, then incorporate melted lard and warm water by hand.
  7. Spread 4 tablespoons of masa onto the smooth side of a soaked husk, forming a 4-inch square.
  8. Place 2 tablespoons of pork filling in the center and fold the sides over to enclose the filling.
  9. Fold the pointed end of the husk up to seal the bottom of the tamale.
  10. Arrange tamales vertically (open end up) in a steamer basket over boiling water.
  11. Steam covered on high for 20 minutes, then reduce to medium and steam for another 25–40 minutes.
  12. Let the tamales rest for 15 minutes before serving to allow the masa to firm up.

Nutrition

Serving: 220gCalories: 280kcalCarbohydrates: 28gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 320mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 4mgCalcium: 4mgIron: 8mg

Notes

The float test is the best way to check your masa; drop a small ball into a cup of water, and if it floats, it is ready to use. Let the cooked tamales rest for at least 15 minutes after steaming to allow the dough to firm up properly.