Tamale Recipe – TEX MEX

Here’s a traditional recipe for Texas-Mex Tamales, a cherished holiday and special occasion dish in Texas. Making tamales is a labor of love, often done in groups called “tamaladas” to share the workload and enjoy the process.


Ingredients

For the Masa:

  • 4 cups masa harina (corn flour)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ cups lard or vegetable shortening (traditional flavor comes from lard)
  • 3–4 cups chicken broth (warm)

For the Filling (Pork):

  • 2 lbs pork shoulder, cut into chunks
  • 4 cups water or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 2 dried ancho or guajillo chiles, rehydrated and blended into a paste (optional for depth)

For Assembly:

  • 30–35 dried corn husks, soaked in warm water until pliable

Instructions

1. Prepare the Filling:

  1. In a large pot, combine pork, water, salt, garlic powder, cumin, and chili powder.
  2. Bring to a boil, then simmer for about 1.5–2 hours until the pork is tender.
  3. Remove the pork, shred it, and mix in some of the broth for moisture. Stir in the chile paste if using for extra flavor.

2. Make the Masa Dough:

  1. In a large bowl, mix masa harina, baking powder, and salt.
  2. In a separate bowl, whip the lard or shortening until fluffy using a hand mixer.
  3. Gradually add the masa mixture to the lard, alternating with warm broth, until the masa is smooth and spreads easily (like peanut butter). A small piece of masa should float in water when it’s ready.

3. Assemble the Tamales:

  1. Spread about 2 tablespoons of masa onto the center of a soaked corn husk. Leave space at the top and bottom edges.
  2. Add 1–2 tablespoons of the pork filling in the center.
  3. Fold the sides of the husk together, overlapping slightly, then fold the bottom of the husk up to close.

4. Steam the Tamales:

  1. Stand the tamales upright in a large steamer pot, open side up. Be sure they are snug but not packed too tightly.
  2. Cover with extra corn husks or a damp kitchen towel.
  3. Steam for 1–1.5 hours, adding water as needed to keep the steam going.
  4. Check if done by peeling a tamale—if the masa easily pulls away from the husk, it’s ready.

Serving Tips

Serve with salsa, guacamole, or a side of rice and beans. Tamales can also be frozen and reheated for future meals.

Enjoy your authentic Texas-Mex tamales—perfect for sharing with friends and family! 🌮

Mungia Real Estate

Contact

Name *
Email *
Phone
Message *
Signup for my newsletter?
Mungia Real Estate

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Receive my latest news

Subscribe to My Newsletter!

Get notified about new things happening around Austin, Texas.

Name
Email *