Make your own batch of tasty pork tamales at home using masa harina, or as others know it, maseca. These Mexican tamales are stuffed with a juicy pulled pork and served with your choice of salsa. In this post, you will find a step-by-step photo tutorial on how to make authentic Mexican pork tamales that your family will love!
Oh, the holidays! So much to do, and so little time to enjoy. And while cooking this month, a series of email messages were exchanged to help a fellow blogger in her pursuit of preparing the traditional tamales during this time of the year.
The subject of the emails was about the dough for making the tamales. People who are familiar with making tamales outside of México will use corn flour made especially for tamales.
In This Post
You know, the one sold by “Maseca” in a 5-pound paper package.
So, I decided to make a step by step tutorial on how to make pork tamales in case any of you were wanting to learn how to make them too.
Frequently Asked Questions About Pork Tamales
Before I share my tamale recipe, here are a few questions my blogger friend asked me about tamales.
What kind of corn flour can I use if I can't find fresh corn dough (masa)?
When it comes to finding corn flour alternatives for masa, there are actually quite a few options.
This corn flour I mentioned above is a good substitute if fresh corn dough (masa) is not available. But, what happens if you can’t find that type of flour and you want to make pork tamales, and the only one available is the one sold for regular tortillas?
The regular Maseca for tortillas is also a good alternative for making pork tamales or any other type of tamales, but you will need to take good care to mix the right amount of ingredients to achieve the consistency needed to cook tamales.
What kind of filling can you add to tamales?
This specific recipe has a pork filling with a red sauce made with dry red peppers, very similar to the ones made in the Mexican Northern States of Coahuila and Nuevo León.
If you don't eat pork, take a look at this recipe for chicken tamales in green salsa.
Do you eat the corn husk on tamales?
No. You need to make sure you unwrap the tamale from the corn husk before you eat it. I will say you can use the husk as a plate so you can eat your tamale.
Authentic Mexican Pork Tamales
Many years ago, a lady from Monclova, Coahuila gave me her recipe for pork tamales. Her name is Yolanda and she sells these tamales to her neighbors and friends. When I asked for the recipe, she invited me over to her house to learn how she made Mexican pork tamales.
That day, we made 100 tamales! They are small and very tasty, almost addictive.
Here is a list of ingredients you will need:
For the dough:
- Masa harina (for tortillas)
- Lard
- Pork broth (from the cooked pork)
- Baking powder
- Salt (if needed)
For the Meat:
- Pork shoulder (cut into cubes)
- Garlic cloves
- White onion
- Bay leaf
- Water
- Salt
For the Sauce:
- Ancho peppers
- Guajillo peppers
- Garlic cloves
- Ground cumin seeds (fresh)
- Vegetable oil
- Salt and black pepper (to season)
- Corn husks (large plus more for the steaming pot)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Pork Tamales: Step By Step Tutorial
To make things easier for you, I am going to breakdown the directions to this recipe into sections.
Pork Filling For Tamales
- In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt.
- Cover with the water. Bring to a boil and then reduce heat.
- Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred.
- Remove the onion, garlic, bay leaf, and discard.
- Skim the broth and when the meat is cool enough to handle, shred into bite-size pieces and set aside.
Make Red Peppers Sauce
- While the meat is cooking, soak the dry peppers in a medium-size pot with warm water for about 20 minutes.
- Drain and place in the blender with the garlic cloves, cumin, and ⅓ cup of soaking water.
Combine Pork With The Red Sauce
- Heat the vegetable oil in a medium-size skillet over medium heat.
- Add the red pepper sauce and 1 cup of the pork broth. Cook for 8 minutes.
- Add the shredded pork and season with salt and ground black pepper. Add more broth if needed.
- Simmer until heated through for about 5 more minutes. You want the meat for your pork tamales to be very flavorful.
Prep the Corn Husks
- Place the corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover.
- Place a metal lid or heatproof dish on the husks to keep them submerged.
- Soak for about 45 minutes.
- Remove the husks, drain, and set aside.
Make the Corn Masa Dough
- In a large bowl, beat the lard by hand or with an electric mixer until it is light. Add the baking powder, the masa-harina, and gradually the stock until the dough is very light. Taste and add salt if needed.
- Continue to beat until dough is well combined, light and smooth.
Assemble The Pork Tamales
- Place a small amount of the dough in the center of a corn husk. Using the back of a spoon, spread the dough and top it with 1 ½ tablespoon of the meat filling.
- Fold the sides of the husks first, followed by folding the bottom toward the center.
Cook The Tamales De Cerdo
- Place the now uncook pork tamales standing up in your already prepared tamale steamer.
- Cover with a layer of corn husks and a dishtowel to trap the steam in.
- Cook for 1 hour and 15 minutes.
- Add more water to the steamer if needed during that time.
Cooking Tips and Suggestions
- Do a dough test to make sure your dough is good. To make sure your dough is light enough place a small amount in a glass with water. It will float when it’s ready. If the dough doesn't float, do not worry- just make sure the dough is very airy. Your pork tamales will still come out okay.
- Does your dough look dry? Add a little bit more broth or water but not too much.
- Make sure to check for the doneness of the tamale before pulling them out. To check for doneness, remove one of the tamales, and if the husk can easily be removed from the dough, they are ready. But, if the dough sticks to the husk, place them back into the pot and cook for 15 more minutes.
- Need a vegetarian option for the filling? Take a look at this tamale recipe that has a filling made with cheese and roasted peppers. It's delicious!
What To Serve With Mexican Tamales
I like to serve my pork tamales with a warm cup of sweet corn atole. You can also serve these tamales with a side of Mexican red rice and spoonful of habanero tomato salsa for a spicy kick.
¡Buen provecho!
Mely
More Tamale Recipes To Enjoy
If you enjoyed this recipe for pork tamales, take a look at some of these other authentic Mexican recipes:
- Chicken And Vegetables Tamales Recipe
- How To Make Sweet Tamales
- Green Salsa Tamales With Chicken
- Sweet Corn Tamales
- Cheese and Roasted Peppers Tamales
- Homemade beef tamales
I hope you make these Mexican pork tamales, and if this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
📖 Recipe
Pork tamales using corn flour
Ingredients
For the Dough:
- 3 cups of Masa Harina for Tortillas
- 1 ⅓ cup of Lard
- 2 ½ cups of the broth where you cooked the meat.
- 1 teaspoon of baking powder
- Salt if needed Broth has already salt added
For the Meat:
- ¾ pound of pork shoulder cut into cubes.
- 2 garlic cloves
- ¼ white onion
- 1 Bay leaf
- 4 cups of water
- 1 teaspoon of salt
For the Sauce:
- 2 Ancho Peppers cleaned deveined and seeded.
- 3 Guajillo Peppers cleaned deveined and seeded.
- 2 small garlic cloves
- ⅓ teaspoon of fresh ground cumin seeds
- 1 Tablespoon of vegetable oil
- Salt and black pepper to season
- 16 Large Corn Husks plus more for the steaming pot
Instructions
Instructions for the filling:
- In a medium-size pot, combine the pork meat, garlic, onion, Bay Leaf and 1 teaspoon of salt. Cover with the water. Bring to a boil, reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred. Remove onion, garlic, Bay leaf, and discard. Skim the broth and when the meat is cool enough to handle shred into bite-size pieces and set aside.
- While the meat is cooking. Soak the dry peppers in a medium size pot with warm water for about 20 minutes. Drain the peppers and place in the blender with the garlic cloves, cumin and ⅓ cup of soaking water. Process until you have a smooth sauce. Heat the vegetable oil in a medium-size skillet over medium heat, add the dry peppers sauce, 1 cup of the meat broth and cook for 8 minutes. Add shredded pork and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes.
- Place corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover. Place a metal lid or heatproof dish on the husks to keep them submerged. Soak for about 45 minutes. Remove, drain and set aside.
- In a large bowl, beat the lard by hand or with an electric mixer until it is light. Add baking powder and the masa-harina and gradually the stock until dough is very light. If your dough looks dry add more broth or water. Taste and add salt if needed.
- Continue to beat until dough is well combined, light and smooth. To make sure your dough is light enough place a small amount in a glass with water. It will float when it’s ready.
- Now comes the fun part. Assembling the Tamales. Place a small amount of the dough in the center of a corn husk. Using the back of a spoon spread the dough and top it with 1 ½ tablespoon of the meat filling. Fold the sides of the husks. Fold bottom toward the center. And place tamales standing up in your already prepared tamal steamer cover with a layer of corn husks and a dish towel, cook for 1 hour and 15 minutes. Add more water to the steamer if needed during that time. For more pictures and instructions to assemble and cooking the tamales check this post “Chicken in green sauce Tamales”
- To check for doneness remove one of the tamales and if the husk can easily be removed from the dough they are ready. But if the dough sticks to the husk place back into the pot and cooks for 15 more minutes.
Barbara Youders
My niece and I are planning on making these next week.
I would like to advise people who use glass topped ranges to be very cautious. Using my boyfriend's glass top to make tamales I checked and they were done so I puled them aside and went back to our card game. Dick said what is making that noise, a crackly sound. The whole top of that stove was shattered!!!
Anyway I got a new gas range!
Mely Martínez
Hello Barbara,
I'm not sure waht type of pot you used. I have been cooking tamales for 7 years on my glass top stove and it works perfectly fine.
Letty
I love that you included the float test! That’s how my mom checked if the masa was ready. I’ve never been passed the float test. What’s the secret?
Gina
What would you recommend as a replacement for the lard for folks who want to/need to stay away from that?
Mely Martínez
Hello GIna,
Use vegetable oil or even olive oil. Check this recipe to get an idea of the amounts of oil and masa harina. https://www.mexicoinmykitchen.com/healthy-tamales-recipe/
Mandy
Hi Mely,
I would love to make your recipe. I would like to know about how many tamales this recipe yields?
Mely Martínez
Hello Mandy,
It says in the recipe card at the bottom. It yields 16 tamales.
HAve fun cooking!
Tilly
I can hardly wait to try these for Christmas. Can I make ahead and freeze? I'll
Re-post after mt attempt. 🙂
Mely Martínez
Hello Tilly,
Yes, you can.
Priscilla
This recipe is very similar to the way I do it by memory of mother's recipe. The only thing that concerns me, is each time I see a recipe for the Chile sauce, is after you blend in a blender, none of the recipes calls for putting sauce through a sieve. I sieve mines because I'm not crazy of the skin from Chile. Even if they are just minuet pieces. Am I doing it wrong--not blending enough??
Mely Martínez
Hello Priscilla.
Many people use a sieve. However, nowadays there are many blenders that do an excellent job of processing the peppers and rending a very fine & smooth sauce.
Georgie Hopkins
Great recipe. Very authentic! First time making tamales and I’m Caucasian and it was a hit!
Andrew Marshall
Great recipe, I would like to know the weight of the dough in relation to the 1.5 tbsp of filling, I'm looking to do a very consistent product, thanks. Was very tasty.
Melissa
My family and I made this recipe on Christmas Day. While they weren’t the ones I grew up on, (my mom was the best cook) this recipe and the resulting tamales were very good!
My husband and adult kids all agreed that if we couldn’t have “grandmas” tamales, these would definitely be a great substitute!
Thank you for sharing so many great recipes with the world. We also love your salsa verde recipe and make it regularly to have on hand!
Hope you and your family had a wonderful Christmas!
Xochitl Gonzalez
Made these with my brother and his girlfriend yesterday and they are excellent! We tripled the recipe. We steamed them in my combi steam/convection oven and it took 2 hours 30 minutes.
Will happily make again!! Also, am awaiting your cookbook!
cassi
Should I be adding the masa harina dry, lime as powder to the lard?? or mixing it with water as per packet direction to male a dough before adding it to the lard?
Mely Martínez
CASSI,
I'm not sure what you mean by "lime as powder", but if you mean mixing the dried masa-harina with the lard to make the dough, the answer is yes.
Todd
I followed recipe except smoked pork in smoker and in masa add dry spicy to it.
Thanks for recipe!
Alma
Is there a substitute for lard?
Mely Martínez
Hello Alma,
Yes,
You can use vegetable oil. Check this recipe here in the blog. Tamales without lard
ken
Do I trim the pork
Mely Martínez
Hello Ken,
Yes, trim any excess fat from the pork meat you are cooking to make the tamales.
Kristina
These just did not work out for me, unfortunately. I doubled the filling to try and get 30 tamales, only used 1 T of filling because it didn’t look like enough to make 30 and ended up with 20. The filling tasted good, though. The masa just didn’t work out either, which I also doubled. I used vegetable shortening but the ratio of shortening to masa seemed off. Maybe the lard and shortening ratios aren’t interchangeable? It passed the float test, but in the end the consistency wasn’t quite what I was looking for after they cooked.
Steve
I made these last weekend along with some jalapeno and Jack cheese tamales . I love the masa, I used tenderflake lard and it was fluffy and moist. I decided to go to a local Hispanic market that cooks carnitas and buy the fresh lard left over from the carnitas. For the same recipe can you tell me how many oz or grams of the lard I should use. Any down side to using this type of lard.
When I cooked these last weekend it took close to 3 hours but I was cooking around 36 tamales. The were all in one level (not stacked) and placed with open end up. The were packed tight together and I wondered if they were too tight. Should there be a little space between them so the steam can go between them.
Thanks for all your great recipes
Mely Martínez
Hello Steve,
Use the same amount as per the recipe. As a rule of thumb, always use about 1/3 to 1/4 of lard or fat of your choice from the total amount (in weight) of masa you are using. For example, if you mix the masa-harina with the broth, and if it weighs 24 ozs., you will need an average of 6-8 oz of lard.
If the tamales took too much time to cook, maybe you added to much water to the pot or the dough. Usually, 1 hour and 15 minutes is enough.
Regina Munoz
As a girl, I never really liked tamales. The masa was dry and bland, and the meat/sauce was too spicy. I could never put my finger on it, but they had too much 'bite', leaving a weird aftertaste. But tamale making was such a big production at my grandma's house every Christmas so that was what we ate.
Long story short, your recipe and instructions gave me the courage to try making my own for the first time, 50 years later. I simply used my own sauce (New Mexico chilies as my base). But your masa is spot on. Not a dry one in the bunch and each one a pocketful of flavor. Using the pork broth is key, I think.
Thank you for helping me get over my mental block. Now I can enjoy delicious tamales anytime.
Susie
Hi ! What would be the masa recipe if I did in fact have unprepared masa from my tortilleria? Do i follow the same instructions?
Thanks
Mely Martínez
Hello, You would need about 1-1/2 pound of masa plus 8 oz of lard. Add broth as needed to make the dough creamy. The amount needed will vary depending on how dry is the dough (masa).
montie
how can you tell when there done
Mely Martínez
Hello Montie,
After one hour of cooking the tamales, remove one from the pot, place on a plate, wait for 5 minutes, and remove the husk, if the husk easily separates from the dough, they are done.
Jen
I’ve done A LOT of research to find the ‘perfect’ tamale recipe and your’s fits the bill. The instructional video you’ve made for your tamale recipe is clear, concise, and they look delicious! I’ve never made tamales before, but I’ve heard stories of how time-consuming and difficult they can be to make. I’ve always been apprehensive about making them and always end up shying away, but upon watching your video, I feel very confident that I’ll be successful! I do have one question, though. I prefer beef over pork so I was wondering if I could use beef instead of pork(I have a boneless beef chuck roast)? Or do you have a separate recipe for beef tamales?
Joanne
I was honestly scared to make tamales but decided to give them a try. I made one batch to start and fell in love with the first bite! My fiancè who is Mexican was SO happy! I ended up increasing this recipe x 5 and made roughly 160 mini tamales for a party a few weeks later. This recipe is definitely a keeper!
Oron Mack
What do you think of using beef tallow instead of pork lard? Great recipe by the way!
Mely Martínez
Hello Oron,
It could work.
Chris
Hello!
I've made these twice and the pork with the sauce has absolutely no flavor. It tastes almost watery. I've followed the directions, I don't know where I'm going wrong. They're not slightly spicy like I usually have them, but they smell the way I know them to smell. What do you think the problem could be?
Mely Martínez
Hello Chris,
Tamales with dried peppers are not usually spicy, only of the cook likes spicy. When we serve them at the table, we usually offer a table sauce to top the tamales. If you feel your salsa is too watery, add more peppers. If you have tried tamales only in the States, some cooks also add cumin, a very tex-mex thing to do, plus Mexican oregano. I hope with those few changes you can get the flavor you are looking after. Happy cooking!
Jacqueline
If you find the sauce is too thin after you’ve blended it you can make a thin roux with oil and a bit of flour then add the sauce. If you want a bit of kick add some chile de árbol.
CRam
Hello,
Thanks for the recipe! Can I replace corn oil for the lard? Do you know how much? Thanks again!
C
Mely Martínez
Hello Cram,
Yes, you can replace the lard for oil. USe the same amounts given for the lard if you see that your dough is too soft or sticky, just add a little bit of extra masa harina.
Mely Martínez
BTW, check our recipe for healthy tamales here in the blog, they are made using vegetable oil.https://www.mexicoinmykitchen.com/healthy-tamales-recipe/
Missie
Which dried chili pepper can I use to make them spicy. My group loves spicy but not hot hot.
Mely Martínez
Hello Missle,
You can add arbol or piquin peppers
Jane
Hi, Can I cook the pork meat overnight in a slow cooker, on a low setting? I did not know if cooking the pork for one hour as your recipe says, would make the meat tender enough.
Mely Martínez
Hello Jane,
Yes, you can cook the meat in a slow cooker overnight, on the low setting.
Fabiola
I don’t have cumin seeds, how much cumin powder should I use on the sauce? Thank you!!!
Mely Martínez
Hello Fabiola,
Just a 1/4 teaspoon will be enough.
Phil
What did you use to steam them? I have an instant pot can I use that If so for how long
Mely Martínez
Hello Phil, I have special pot for tamales, we call it "tamalera" in spanish. It is a large pot with a special rack to steam the tamales.
I made a few tamales in the instant pot last month. They were ready in 25 minutes.
Robert Morrow
Love your recipe, but when it comes to the corn husk wraps I found, I think a improved method. Instead of corn husk which are hard to work with & costly, I use foil sheets, which I purchase at a beauty supply house. They come in a box of 400 sheets and pop up. I found that they cook and steam the same way, but hold the moisture and can be frozen and reheated in a steam pot. I was teaching free night cooking classes for a non profit group and I demonstrated this method and had rave reviews from the students. One thing the masa is spread thinner and more filling is allowed. I laid the foil sheet out flat, spread the Masa paste out on the lower half of the sheet, leaving edge to fold and seal, then put in the meat filling and close so that the edges of the Masa touch and then fold the foil and seal. Cooking is the same in my tamale steamer. I under stand that Tradition rules, but in this case the foil is an improvement in keeping the moisture in and sealed in & the good flavor plus freezes great.
Christina iribe
Hola Mely!
I would like to make these soon but I love spicy it bit more spicy.
Thank you,
Christina
Tawny
Can I use beef in place of the pork, or would it throw things off?
Mely Martínez
Hello Tawny,
You can make them with pork, beef or chicken. You can even make them with ground beef, there is a recipe in the blog using ground beef.
esther h smith
hi if u use the store bought masa would u mix the masa with anything to improve the flavor?
Mely Martínez
Hello Esther,
If you buy the already prepared masa for tamales, the one that has lard in it, the only thing you will need to add is a little bit of the pork meat broth to enhance the flavor. Taste the masa for saltiness, I'm not sure if the store-bought includes salt. Just remember that the dough loses a little of the salt while steaming the tamales.
If you are referring to the plain corn masa to make tortillas, then you need to add the broth, lard, and baking powder.
Maritza Martinez
Does the lard have to be melted?
Mely Martínez
Hello Maritza,
No, room temperature is fine.
Annette Martinez
How many tamales does this make I need to make about 200
Mely Martínez
Hello Annette,
This recipe makes 16 tamales. You can adjust the amounts of ingredients according to how many tamales you are making. Just change the numbere of tamales where it says Servings.
Alice Kusachi
Hello, I wanted to ask you if you had a preference or recommendation of whether to use corn meal for tortillas or one especially for tamales, ex: Maseca for Tamales or Maseca for Corn Tortillas?
I don’t have access to prepared masa here where I live so I’ll be making my own masa. Also, thank you for your recipes! ...Alice K.
mmartinez
Hello Alicia,
I used the regular masa harina labeled for tortillas for making tortillas and tamales. And sometimes, I buy the one sold for tamales when I want to make tamales with the same texture of Central Mexico tamales, those that have coarse and airy texture.
If you want to make your own masa from scratch ( cooking the corn), there is a recipe for it here in the blog.
Happy cooking!
Rachel >> Strangers on a Plain
These look incredible. I've been meaning to try making my own tamales for a while but this might have convinced me to put it on the menu for this week.
Ken Cook
I cannot follow your recipe. I get to the part where you add soaked peppers to the blender but no instructions to complete the soon to be required sauce. Thanks
mmartinez
Hello Ken Cook,
What part? to mix the ingredients in the blender? You make a sauce using the peppers, garlic, cumin, and the water. That sauce then is going to be fried in the oil.
low and slow
Dude,read the numbered steps directions on bottom of the page.HELLOOOOOOOOOO!
Mely Martínez
Thank you!
Marite
If fresh dough is available how many pounds should I use?
Gracias
mmartinez
Hello Marite,
If you have access to fresh masa dough, use about 2-3/4 Lbs of masa
Kim
Hi - love your recipe and have made it many times. A question: is it ok to store wrapped tamales in the frig overnight before steaming them? I had time to make them but not to steam them same day.
mmartinez
Hello Kim,
Yes, you can store them in the fridge and cook them the next day. You can even freeze them and them cook them later on.
Cheryl
How many pounds of Masa would I need if I bought it prepared to make 200 tamales?
Mely Martínez
Hello Cheryl,
You will need about 2 pounds of prepared masa to make 16 tamal average. It will also depend on how large you make the tamales. If you follow this recipe the tamales will be in the medium to small size.
Kristina
Hi! I wanted to know if they are spicy. I have 3 young boys and my mom (who cant take any spice at all without her throat closing up) who love tamales but cant take the spiciness and I want them to be able to eat them. They dont like plain white tamales with only the meat. They sometimes lack flavor. Thank you in advanced!
mmartinez
Hello Kristina,
The peppers used in the sauce used in this tamales recipe are not spicy. Just make sure you buy the correct peppers. Your kids could eat them.
Grits
I plan on trying this recipe tomorrow but I'm having trouble finding corn husks for the wrappers. Can you wrap these in aluminum foil? Any other alternatives?
Mely Martínez
Hello Grits,
Yes, some people use aluminum foil or parchment pepper.
Janice Ledet
Going to make tamales today using your recipe. The recipe states to "add the dry peppers sauce". What is that? Thanks
mmartinez
Hello Janice,
The dry pepper sauce is the sauce you make with the dry peppers listed in the ingredients.
Mar
Hello Mely,
I love tamales and have always looked for a good recipe. When reading yours, it sounds very authentic and I plan to try and make some. I just need to ask, the amount of pork is it 3 to 4 lbs? Or actually 3/4 of a pound(less than 1). Please advise.
mmartinez
Hello Mar,
It is 3/4 of a pound.
Monique
Thank you for sharing this recipe. I was wanting to make the pulled pork in an instant pot. Any tips for doing so with a 6 qt instant pot?
Sinnamon A Sevening
Your recipes inspire me! You are absolutely my go-to for anything with a Mexican flare. But this is FABULOUS! I was able to adjust the spiciness with the help of your expert guidance! Thank you for all your time and sharing!
Blanca pagnani
Love this recipe, authentic Mexican Tamales!
Nick
Thanks Mel. Do you know how much baking powder to use for a 5 lb bag of flour please?
mmartinez
Hello Nick,
About 3-1/2 teaspoons.
Ken Mulvaney
Hi Mely. Do you have a recipe for beef Tamales I wanted to make pork tamales but the wife wanted beef Thanks Ken
mmartinez
Hello Ken,
You can substitute the pork meat for beef flank and cook as the recipe for pork.
Nick
Hi Mely,
Great recipe and I have used it many times over the years. My variations are that I like to keep the sauce red so I use less of ancho, also use pasilla but less, more of guajillo and arbol for the heat. I crock pot the picnic shoulder with the skin removed the previous night and there is one area I would like your help please. I have to use flour unfortunately and don't have access to a baker who used to help me scale up the baking powder. I made some today doing my best to scale up the baking powder for a 5 lb bag of flour did 10 teaspoons but the cooked tamales came out heavy and lumpy instead of the fluffy lighter ones from prior years. These are the ones kids made too thick lol. Hope you can help me.
Thank you and happy new year!!!
mmartinez
Hello Nick,
That you for your great tips, I'm sure many people will find them very helpful.
Happy year to you too.
Cynthia
Hello,
This was my first time making tamales, my husband is mexican, and was missing his mom tamales. I was surprised about how good they turn out! Thank you!
I was the one that contacted you via Instagram with questions about the dough.
Roxy
Hello, just stumbled across your recipe which seems like the one I have been looking for! One question though, could I add tomatoes to the sauce? I'm Guatemalan and we make our recado with tomatoes 🙂 but I want to make Mexican tamales
mmartinez
Hello Roxy,
Yes, you can add tomatoes, som cook depending of the region in the country, add tomatoes to this sauce. ENjoy!
Robin G.
Hi Mely!
Robin again....I had one problem though....the masa is difficult to spread, it pulls away from the husk. I found it spread easier when I dipped the spatula in warm water. Any suggestions?
mmartinez
Hello Robin,
The masa has to be very moist and well kneaded in order for you to be able to spread it.
Robin Gasporra
Hi Mely!
I used your recipe for the masa & it turned out GREAT! I have tried the store bought masa in the past but I thought I'd try to do it myself this year.
Thank you so much!
Robin
mmartinez
Hello, Robin,
That is great. Thank you for coming back and leave feedback about it. Enjoy your tamales!
Alice
Just made tamales using your recipe and question is why did they become a little mushy. I mean when we took one out during cooking time they separated from husk. Was there to much water that made them mushy. Your recipe for cooking time 1 hour and 15 minutes my tamales took 3 hours. The flavor was good I just wanted them to come out like my mom’s. Please let me know what I did wrong during cooking time?
mmartinez
Hello Alice,
I'm not sure why your tamales took so long to cook. Maybe you added too much water to the dough or the lard was too liquid?
Alice
Thank you for answering my question. I made another batch, but when I pulled both batches from the pot when they cooled off they separated from corn husky and that was my main concern.
Wendy Walters
I just made my first batch of tamales for the 1st time ever. I'm Colombian and the tamales we make are different, we wrap our in banana leaves, but these were so much easier, although they were so hard, if that makes sense. The smearing of the masa was the hard part for me, I had a hard time smoothing it out on the husk. I don't know anyone that could walk me through the process, but your recipe was spot on and helped tremendously. I like your tip of the floating masa, that really helped, so thank you for that. I was really impressed with the filling, the flavor is amazing. Thank you! This will be my go-to recipe for tamales from now on.
mmartinez
Hello Wendy,
Thank you for using the recipe and for coming back to let me know how they turn out. Enjoy!
Sarah Laffoday
I made two double batches of masa today. The first batch I used Manteca. I realized I didn’t have enough Manteca for the second batch so I used Crisco instead. That batch turned out so much lighter & fluffier than the Manteca batch. I am wondering if I did something wrong or is it just the nature of the two different fats ?Since it’s just me doing all the preparation I will be assembling tamales tomorrow. I’m thinking about mixing both the batches together in the morning to get a consistent Tamal all the way from stRt to finish.Your thoughts please
mmartinez
Hello Sarah,
Sometimes, the lard (Manteca) sold at the latin stores had more water than regular shortening will have. That will explain the consistency of the masa. I have a recipe for tamales using vegetable oil here in the blog, that even though they taste great and come out delicious, the texture of the dough is different is using lard.
Jessica
Does this recipe multiply well? like if i want to make 15 dozen tamales can i technically multiply everything by 15? thank you for your time
mmartinez
Hello Jessica,
Yes, you can multiply the ingredients to make double, triple or more batches.
Esther
Hi Mely,
An even easier way to cook the meat is to use the slow cooker.add the same ingredients as when cooking on the stove, but adding only 1 cup of water. I cook the meat on low for 8 hours, & then shred as soon as it's finished cooking. Saves my kitchen from getting so hot!
mmartinez
Hello Esther,
Love the tip! Thank you for sharing it. I'm sure many people will find it very helpful, even myself. Big Thanks!
Michelle
We made these today and had a blast! We videoed it and put it on face book. Thanks so much! We love your blog and will be making lots more of your wonderful Mexican food while drinking fantastic tequila. We live in Playa Del Carmen Mexico and when we are not cooking and drinking tequila, WE ARE HANGING OUT ON THE BEACHES OF MEXICO!
xoxo Michelle
mmartinez
Hello Michelle,
So cool to hear about your time making tamales. Thank you for coming back to comment about it.
Christine Mendias
Hi, Mely. Which Chile should I also add if I want a little heat? And how many for this recipe?
mmartinez
Hello Christine,
You can a couple of Arbol peppers. Happy cooking!
Unknown
I love making tamales. I am going to try you recipe to make the masa. My question is how do you make sweet tamales? I have had many request for this. I have know idea where to start. thank for taking my question
mmartinez
Hello,
here is the link to the recipe for sweet tamales.
Mexican Sweet Tamales
Happy cooking!
Miriam
Mely since I am using the Maseca for tortillas and we don't have lard available can I use olive oil? Also can you share a tomatillo recipe to make these tamales but with chicken breast but not spicy so my son can eat them as well. I want to make these for Reyes mañana.
Thanks in advance!
Miriam
mmartinez
Hello Miriam,
You can use vegetable oil instead of olive oil. Olive oil flavor is stronger than that of vegetable oil. Here is the link for a recipe for tamales using vegetable oil: Healthy Tamales
Tanzie Gaskin
Hello, please please do youtube videos 😉 please Everything looks delicious
L Porter
Hello again! I had a question about the salt. Do you add both salt and baking powder? How much of each? Also I want to use Meseca for tamales instead of tortilla flour will that be ok?
Mely Martinez
Hello L Porter,
Thank you for letting me know about the missing information on the list ingredients. Please check again the instructions with the additions. You can use the corn flour for tamales, but then the amount of liquid needed will be different. You will add the broth little by little until the dough has a soft texture, and it can be easily spread on the corn husks.
Regards and happy cooking!
Chris
I've got husks and pork ready, all I need to do is make the dough and sauce so I'll probably make these this weekend. I meant to make them before Christmas but I have been slacking.
Tami
Are these tamales real spicy/hot? I am not an experienced cook with chilies...they look wonderful. Also, could canola oil be used instead of corn oil? I made my first batch about a week ago and wasn't sold on the recipe I used. Thank you.
Mely Martinez
Tami,
These peppers are mild, more to add flavor that spiciness. And yes, you can use canola oil. Someone commented on facebook this morning saying that she used oilve oil and butter.
Happy cooking!
Tami
OK, thank you so much for this recipe...planning to make these very soon...also want to make the chicken tamale recipe. Have a blessed day.
loves2spin
Mely, where can I buy the peppers you mention in this recipe? These look SO good! Yolanda
Mely Martinez
Hi Yolanda,
I'm not sure if you can find them in your local Walmart Store. There are not a lot of Mexican people here where I live, but Walmart sells these peppers in their Hispanic or Latin Section. If you don't find them there look at a Latin Store.
Saludos!
JuliaSophia
It's that time,,, the family will be getting together and making tamales this weekend. 🙂
PixyStrdust
Do you have a substitute for using lard?
Mely
Hello PixyStrdust,
Yes, you can use vegetable oil instead. I had used it sometimes and it works great.
Regards!
Dora
Hi Mely! How much oil to substitute the lard in your recipe?
mmartinez
Hello Dora,
Check this link for the recipe using oil instead of lard:
Healthy Tamales
Happy cooking!
labradoodles42
I have 2 types of flour a very yellow corn meal and the one from maseca whats better and can i make my own fresh masa with corn meal ?
Mely
Hello Labradoodles42,
Maseca is the best choice for the tamales than corn meal. Corn meal doesn't have the same process than masa harina, and it will be hard to get to work with it.
Happy Cooking!
Vickie
I was glad to see the way you make them, it brings back memories of my parents. I live abroad and can not get the corn husks 🙁
Feliz Navidade...to all.
Anonymous
Make sopes! 🙂
Mely
Hello Anonymous,
Soon!
LizEstSuper
Hello, I really enjoy your blog. Reading through it and seeing your pictures and love of food from your culture is what really inspired me to try out this recipe. My tamales turned out great (at least I think so). I went to buy the stuff to make my own masa harina from a local Hispanic grocery store and when I was buying the stuff, the lady asked if I was making tamales and I said yes. She then said I was getting the wrong stuff, and that if I would like they make their own masa every morning and she would sell me some. I was just wondering if there is a difference in types of doughs used, or is your other masa recipe that you have that you grind is normally used? Thanks!
Mely
Hello Liz,
Thanks for the nice comments. This recipe uses corn flour, the one commonly used for making tortillas. That type of flour is the only one available for some people living in other countries, and that is way I posted this recipe. But you can have the best tamales using fresh masa is that is available in your area. Check my other recipes for tamales under the recipes section. There you will find the instructions using fresh corn masa.
Saludos!
Mely
heidi
que delicia. si tan solo pudiera conseguir la masa....
Nammi
would love to try one of those.....
Pau F
OMG I just found your blog and I'm so excited to find a fellow mexican that cooks authentic food in the USA! do you have any idea where I can get the Lard? I've only been able to find the one at walmart but it's partially hydrogenated so it has the consistency of crisco, and does not work well for tamales.
Mexico in my kitchen
Hello Paul F,
You can make you our lard at home but if you prefer to buy it and there are not Latin Grocery Stores around your area try the local Grass Fed groups. They usually carry lard. To find your local grass-fed group go to the Weston Price Foundation website.
Here is a link where you can find your local chapter:
Happy cooking and come back soon,
Mely
Pau F
OH my! necesito hacerlos! Tienes alguna idea donde se puede conseguir (en USA) la manteca? solo encuentro la que venden en el super pero esta hidrogenada y tiene la consistencia de crisco.
Aldy @ Al Dente Gourmet
Mely, Un placer leer tus palabras! Que post mas delicioso, a mi los tamales me encantan! Y si parece que en las fiestas uno no se cansa de cocinar y comer 🙂 Te han quedado fantasticos.
Abrazotes <3
MyCookingTime
Hola Mely!!!!!!!!
No podían faltar los tamales y tú tan lejos así que no importa que sean con harina de maíz, el caso es disfrutar de unos tamalitos para la temporada.
Yo no me animo pues tienen mucho trabajo, la que se animó fue mi mamá para mi baby shower.... mmm qué rico.
Salu2 y Dios te colme de bendiciones en este año!
Violeta
Así mismo los hacanen Cuba pero más grandotes.
¡Feliz 2012!
Mexico in my kitchen
Hola Gaby,
A empezar la dieta amiga, de aqui hasta el dia 2 de Febrero.
Un abrazo,
Mely
Gabriela, clavo y canela
Que ricos tamalitos! apenas pasó la rosca y ya me antojaste con estos tamales jaja...lo voy a dejar para el 2 de febrero jaja
Que tengas un excelente año 2012, lleno de alegrias
besos
Candace
I remember my mom getting corn shucks from a friend in Houston because they were nowhere to be found in rural North Louisiana when I was growing up. Once she had the corn shucks, she made wonderful tamales. How she made them I will never know since she seems to have lost the recipe and hasn't made them for decades. Thank you for sharing this post, Mely. I really enjoyed it. Happy New Year, my friend!
Roz
What a wonderful blog! I hope to learn more on how to prepare Mexican cuisine from you; it is a family favorite that we always eat out for. Felize Anno Nuevo!
Carmen
Mely, vengo a felicitarte por el año nuevo, por el día de Reyes. Oye, ese relleno de los tamalitos se ve buenísimo, se me antojo. Pero ya no quiero comer nada y todavía falta la rosca y unos panes de yema que tengo en el horno, estoy rodando de tanto que he comido, ufff. Te mando un beso
loves2spin
Thank you for this. These are something I really want to learn to make!
Pily
Estos son los tamalitos que como con mi suegra en Piedras Negras... chiquititos, te puedes comer 10!! ya tngo entonces de dónde sacar la receta.
Saludos querida Mely, te deseo un año lleno de bendiciones que el Señor ya tiene para ustedes!!
un beso
Velva
I can think of one time in my life that I had the opportunity to enjoy authentic Mexican tamales....Wow, it was like finding religion. It was amazing. Thanks for reminding me that tamales can be made in my kitchen too.
Happy New Year to you.
Velva
Mexico in my kitchen
@-- Hello Rebecca
Have a nice year and come back soon.
@ Norma
Igualemente, lo mejor para ti y tu familia en este nuevo año.
@ La Takahashi
Please let me know if you try the recipe.
Happy 2012!
Mely
la takahashi
Thank you for these great instructions and recipe. I can't wait to try making these. :O)
NORMA RUIZ
Mely se ven riquisimos gracias por la receta, que este nuevo año este lleno de momentos lindos y cosas positivas para ti y los tuyos, un abrazo.
Rebecca Subbiah
happy new year Mely these look amazing as always hugs
Deborah Dalum
How many tamales will this recipe make? I saved the recipe, but I want to make about 8-10 dozen
Mely Martínez
Hello, Deborah,
If you check the recipe box, it says SERVINGS 16 tamales. But, if you manually change the number of tamales you want to make where it says 16, it will change the number of ingredients you will need.
Deborah Dalum
Oh nice! Thanks!
Mexico in my kitchen
Hello Flavio, Prieta, Dora and Maria:
I love to read your kind comments. My wish for you this new year is that you create happy memories with your family around the kitchen table.
Hugs!
Mely
Byte64
Que buena receta, de hecho tengo un sobre de harina PAN que hasta la fecha no sabía como utilizar, se me hace que queda servir también para hacer tamalitos.
Un sabroso año nuevo querida Mely!
Prieta
These look great... I love tamales but never make mine with masa-harina. However, your recipe looks so good and you explain the steps very well that anyone without access to fresh masa could follow this and have awesome tamales in no time. Boy, you are such a great cook!
Happy New Year!
Mely
Hello Anonymous,
Do you mean how to make corn chips using masa? If that is the question. First make tortillas with the masa, then you make the tortillas into chips.
Happy cooking!
Maria Ontiveros
Those look so yummy! I think I'll take the last of the tamales out of the freezer, so they'll be ready for tomorrow.
Rinda
La Dama
Que ricos tamales!
Graciasor tu ayuda ,esta receta me la guardo.
Feliz ano nuevo!
Chris
These tamales look great and you gave some excellent pointers. I never knew about the floating in water trick, nice tip.
Made my first ones last year with smoked pulled pork and was surprised how easy it was, once I tried it.
Sonali Pradhan
wow...they look absolutely delicious......wishing u n ur family a very happy new year 🙂
Karen
These look delicious! Happy New Year, Mely!
Heather @girlichef.com
Mmmm...your tamales look so darn good right now! I can almost taste that glorious pork filling. And I love small tamales...they're my favorite 😀 Happy New Year, Mely!
christo AKA doggybloggy
you know these are my favorite - Happy New Year
Norvell Houston
I have lived in Texas for 84 years and most Mexican families used Hog Head for tamilies
Amelia M Hernandez
I remember my Mother doing that as well, she came from Monterrey NL. Mexico, I use a pork roast,I like meatier Tamales. I am from San Antonio, Texas, I like Mely, try to make things easier, since I make them by myself. I understood from my mother that with the hog head were tastier. I like to keep traditions, when I put the tamale dough on my shuck, I also made it easier on myself, I use the Corn Tortilla presser, lined with plastic wrap, Corn shuck, an put a ball of masa, sandwiched on another piece of plastic wrap, over the entire thing, press and spreads evenly over shuck. works great for me. Get the spreading done faster. Thanks for reading.
Mely Martínez
Hello Amelia,
Thank you for sharing your memories.
I have seen that tip of using the tortilla press, I hope some people find it helpful.
Saludos!