Go Back
Several traditional tamales, some unwrapped to show the masa filling, on a rustic serving dish.

Proven way to grow 5 Tamales (Traditional)

Learn the proven way to make 5 traditional tamales from scratch, featuring a flavorful pork filling and tender masa, perfect for a cozy meal or special occasion.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 3 hours
Total Time 4 hours 30 minutes
Servings: 5 tamales
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pork Filling
  • 2 lbs Pork shoulder boneless
  • 6 cups Water
  • 1 Onion quartered
  • 4 Garlic cloves smashed
  • 2 Bay leaves
  • 1 tbsp Salt
  • 1 tsp Cumin
  • 2 tbsp Chili powder
  • 1 tsp Oregano
For the Masa Dough
  • 2 cups Masa harina
  • 2 cups Warm chicken or vegetable broth
  • 2/3 cup Lard or vegetable shortening softened
  • 2 tsp Baking powder
  • 1 tsp Salt
For Assembly
  • 30 Corn husks dried, soaked in warm water for at least 30 minutes, then drained

Equipment

  • Large pot
  • Forks
  • Large skillet
  • Mixing bowls
  • Electric mixer (optional)
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Steamer pot with basket
  • Tongs

Method
 

Cooking the Pork Filling
  1. Combine pork shoulder, water, onion, garlic, bay leaves, and 1 tbsp of salt in a large pot.
  2. Bring the mixture to a boil, then reduce heat, cover, and simmer for 2-3 hours until the pork is tender and easily shredded.
  3. Remove the pork from the pot, reserving the cooking liquid, and shred it using two forks.
  4. In a large skillet, heat a small amount of oil, then add the shredded pork and stir in cumin, chili powder, and oregano.
  5. Add about 1 cup of the reserved cooking liquid to the pork, mix well, and simmer for 10-15 minutes, allowing flavors to meld and the liquid to reduce.
Preparing the Masa Dough
  1. In a large bowl, beat the softened lard or shortening until it is light and fluffy.
  2. In a separate bowl, combine masa harina, baking powder, and salt, then gradually add this mixture to the lard, alternating with warm broth.
  3. Continue beating until a light, fluffy dough forms, adding more broth if needed to achieve a consistency similar to soft cookie dough.
Assembling the Tamales
  1. Spread about 2-3 tablespoons of masa dough thinly onto the wider end of a soaked corn husk, leaving a border around the edges.
  2. Place 1-2 tablespoons of the pork filling in the center of the masa.
  3. Fold one side of the corn husk over the filling and dough, then fold the other side over to overlap, and fold up the narrow end of the husk to seal the bottom.
  4. Repeat this process with the remaining masa, filling, and corn husks.
Steaming the Tamales
  1. Arrange tamales upright in a steamer basket, ensuring they are not packed too tightly.
  2. Pour water into the steamer pot, making sure it does not touch the tamales, then bring to a boil, cover, and steam for 1.5 to 2 hours.
  3. Tamales are done when the masa easily separates from the corn husks; let them rest for 10-15 minutes before serving for a firmer texture.

Notes

For extra flavor, you can toast the dry spices before adding them to the pork. Adjust the spice levels to your preference. If you don't have a steamer, you can improvise with a large pot and a colander or crumpled foil balls to elevate the tamales above the water. Always ensure the tamales are cooked thoroughly for safety and best texture.