Best 5 Real Homemade Tamales Recipes

PORK TAMALES

Steps:

• Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
• Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
• Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

REAL HOMEMADE TAMALES

Steps:

• Place the pork loin in a Dutch oven along with the onion and garlic. Add enough water to just cover the pork. Bring to a boil, then reduce the heat to a simmer and let cook for 2 hours or until the pork is cooked. Meanwhile, remove the stems and seeds from the chile pods. Place the chiles in a pan with the 2 cups of water. Simmer, uncovered, for 20 minutes. Remove from heat and let cool. When the chiles are cool, place them along with the cooking water in a blender and process until smooth. Pour the mixture through a fine mesh strainer or cheesecloth. Season with the salt and then set aside. Soak the corn husks in warm water as directed on package. While the husks are soaking, remove the pork from the cooking liquid and shred the cooked pork with two forks. Combine the shredded pork with one cup of the chile liquid. Add the lard to a large bowl and add one tablespoon of the beef broth. Beat until the lard is fluffy. Combine the masa harina, baking powder, and salt in a bowl. Add to the lard mixture, stirring to blend. Add more broth as needed to make a dough. Spread the dough over the corn husks, about 1/4 inch thick. Place a tablespoon of the pork in the center of each. Roll the husks over the pork and place in a steamer. Steam for one hour. To serve, remove the tamales from the husks. Combine the sour cream with as much of the remaining chile liquid as desired and drizzle the mixture over the tamales.

REAL HOMEMADE TAMALES

Steps:

• Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
• Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
• Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
• Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
• Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

HOMEMADE BEEF TAMALES

Steps:

• Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
• Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
• Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
• Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
• Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

REAL TRADITIONAL TAMALES

Steps:

• You have to beat the lard, (I use a machine), beat it until it gets soft, and fluffy.
• Add the flour, and keep beating it.
• Into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. Add some water, you are making a salsa.
• In another pot, put some water and the chicken, and boil them.
• Take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. Wrap the husk so the flour mixture seals around the meat and salsa
• Keep doing this until the mixture is gone
• Steam them in an oversized pot.
• In mexico we use special pots, you can use any but be sure to cook them in the vapor.
• Let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid.
• When you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good.