
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:
- In a large pot, combine pork, water, salt, garlic powder, cumin, and chili powder.
- Bring to a boil, then simmer for about 1.5–2 hours until the pork is tender.
- 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:
- In a large bowl, mix masa harina, baking powder, and salt.
- In a separate bowl, whip the lard or shortening until fluffy using a hand mixer.
- 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:
- Spread about 2 tablespoons of masa onto the center of a soaked corn husk. Leave space at the top and bottom edges.
- Add 1–2 tablespoons of the pork filling in the center.
- Fold the sides of the husk together, overlapping slightly, then fold the bottom of the husk up to close.
4. Steam the Tamales:
- Stand the tamales upright in a large steamer pot, open side up. Be sure they are snug but not packed too tightly.
- Cover with extra corn husks or a damp kitchen towel.
- Steam for 1–1.5 hours, adding water as needed to keep the steam going.
- 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! 🌮