Best Tamales

Introduction :

Tamales are more than food. They’re memories wrapped in corn husks and
passed from generation to generation. They’re slow, honest cooking. The kind
that fills your kitchen with noise and your home smells of masa and simmered
meat. They’re loud. Messy. A little chaotic. Always communal. Tamales don’t
happen in a rush. You make them when people are around. When the
kitchen’s full.

When the air’s heavy with music, stories, and steam. They come
with no shortcuts. And no regrets. You earn tamales. And that first bite? Hot
masa, tender filling, maybe a splash of salsa. Yeah. That bite makes it all
worth it. Let’s do it. Let’s make tamales.

History of the Tamales:

Tamales go way back. Long before ovens. Before cities. Before anything like
“fast food” was even a thought.
We’re talking ancient Mesoamerica—thousands of years ago. The Aztecs,
Mayans and Olmecs wrapped masa in corn husks and cooked it over open
fires. It was portable, hearty, and nourishing—perfect for warriors on the move
or for families preparing for rituals and feasts.

The name “tamalli” comes from the Nahuatl language. Just means “wrapped
food.” Simple. Direct. Powerful.
And like anything worth holding onto, tamales evolved. Spread across Latin
America. Each region, each town, each family adds their own twist. Pork,
chicken, cheese, chiles, mole, fruit. Sweet or savory. Spicy or mild. Banana
leaves instead of husks. Steamed or boiled.

Today, tamales are especially cherished in Mexico and throughout the
American Southwest. And when December hits—when the holidays roll
in—tamales become sacred. The centerpiece of tamaleras (tamale parties),
where everyone pitches in. Someone spreads masa. Someone fills. Someone
folds. Someone steams.
It’s not just cooking. It’s a ritual. It’s culture. It’s family.

Ingredients :

This recipe makes about 30 tamales, depending on size and thickness. You
can scale up or down as needed, but really, why would you want less?

Filling:

● 1 ¼ pounds pork loin
● 1 large onion, halved
● 1 clove garlic

Chile Sauce:

● 4 dried chile peppers
● 2 cups water
● 1 ½ teaspoons salt

Husks and Dough:

● 1 (8-ounce) package dried corn husks
● ⅔ cup lard
● 1 (10.5 ounce) can beef broth, or as needed
● 2 cups masa harina
● 1 teaspoon baking powder
● ½ teaspoon salt
● 1 cup sour cream

Tools You’ll Need:

● Large steamer or tamalera
● Mixing bowls
● Blender or food processor
● Tongs
● Patience. (Not a tool, but you’ll need it.)

Directions :

Step 1:

Make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough
water to cover and bring to a boil. Reduce heat to low and simmer until pork is
cooked through, about 2 hours.

Step 2:

Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds
from chiles. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered,
for 20 minutes. Remove from heat and cool.

Step 3:

Transfer chiles and cooking water to a blender and blend until smooth. Strain
the mixture into a bowl and stir in salt. Set aside.

Step 4:

Shred cooked pork and mix in 1 cup of chile sauce. Reserve the remaining
sauce for serving.

Step 5:

Prepare husks and dough: Soak corn husks in a bowl of warm water until
softened, about 30 minutes.

Step 6:

While the husks are soaking, beat the lard with 1 tablespoon broth until fluffy.

Step 7:

Combine masa harina, baking powder, and salt in a separate bowl; stir into the
lard mixture, adding more broth as needed to form a spongy dough.

Step 8:

Remove husks from water and pat dry. Spread dough out over husks to 1/4- to
1/2-inch thick.

Step 9:

Place 1 tablespoon pork filling over the center of each. Fold the sides, top,
and bottom of each husk in toward the center to enclose the dough.

Step 10:

Arrange tamales in a steamer basket. Place over simmering water and steam
for 1 hour.

Step 11:

Remove tamales from husks. Drizzle with remaining chile sauce and top with
sour cream, or mix sour cream into chile sauce first for a creamy sauce.

Step 12:

Serve with your favorite sides, enjoy!

Nutrition Facts (per serving) :

● Calories 246
● Fat
15g
● Carbs 16g
● Protein 12g

Serve It With:

Tamales don’t need much.
Peel back the husk. Let that steam hit your face. Maybe add salsa. Maybe
sour cream. Maybe just a wedge of lime and a cold drink.
Serve them for breakfast, lunch, and dinner. Or all three.
Perfect for holidays. Or random Tuesdays. For crowds or leftovers.
If you made a batch of 30? Call some friends. Or don’t. They freeze
beautifully.

Storage :

Tamales are loyal. They stay with you.
Let the extras cool completely. Wrap them in foil or parchment, then place
them in an airtight container.
Refrigerate for up to 1 week.
Freeze for up to 3 months.
To reheat:
● Steam again for 10–15 minutes.
● Microwave (wrap in a damp paper towel) for 1–2 minutes.
● Or pan-fry them in a bit of oil. Crispy-bottom tamales are a whole new
mood.

Tips & Variations :

● No steamer? Use a large pot with a metal strainer or an inverted bowl
and plate setup.
● Try green chile chicken, beef with mole, or sweet pineapple
cinnamon.
● If you’re going vegetarian, cheese + roasted veggies are a win.
● Want banana leaf tamales? Go Guatemalan-style. Softer masa. Earthier
tone.
Make a few types. Label them with string or colored husks.
Or don’t. Let each one be a mystery bite.

Why We Love Tamales :

Tamales don’t whisper.
They speak loudly. They gather people. They fill rooms with steam, noise,
warmth.
And hearts? They fill those, too.
Ask anyone who’s grown up with tamales—ask them—and you’ll see it in their
face. That far-off look. A soft smile. Maybe even a sigh.

They’re remembering something. Not just flavor. Not just texture.
They’re remembering people. Places. Sounds. Sunday mornings. Holiday
kitchens. Their grandmother’s laugh. Their mom’s hands, moving fast, never
measuring. Their dad was tying the pot lid tight with twine.
Tamales aren’t food. They’re heritage.

Conclusion :

Tamales are an act of love.
They take time. They ask for attention. They invite the company. But they give
So much back.
They fill your freezer. They feed your neighbors. They bring you into the
rhythm of something ancient. Something real.
They connect you. To land. To culture. To memory.

And when you finally sit down, maybe with a full plate and messy hands,
maybe after three hours of steaming and one good nap, you’ll understand.
This isn’t just food. This is legacy.
So when the holidays roll in… when the cold creeps in… when you need
Comfort that sticks to your soul?
Make tamales.
And don’t forget to share.

Also, I wrote an article about the Best Donuts. In learn this article, you will learn how to cook homemade Best Donuts.