Grandmother’s Tamales are a treasured family recipe passed down through generations. Made with soft, fluffy masa dough wrapped around a rich, slow-cooked filling and steamed in corn husks, these authentic tamales are a labor of love often prepared for holidays, family gatherings, and special occasions. While they take time to make, the results are incredibly rewarding.

Recipe Overview

Prep Time: 1 hour 30 minutes
Cook Time: 2 hours 30 minutes
Assembly Time: 1 hour
Total Time: About 5 hours
Yield: 30–36 tamales
Difficulty: Intermediate

Equipment

Large stockpot or tamale steamer
Mixing bowls
Electric mixer (recommended)
Large skillet or Dutch oven
Measuring cups and spoons
Tongs
Kitchen towel
Spatula

Ingredients

For the Corn Husks

35–40 dried corn husks
Warm water for soaking

For the Pork Filling

3 pounds pork shoulder (Boston butt), cut into large chunks
1 medium onion, quartered
6 garlic cloves
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
8 cups water

Red Chile Sauce

8 dried guajillo chiles
4 dried ancho chiles
2 dried pasilla chiles (optional)
3 garlic cloves
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
1 teaspoon salt
2 cups pork broth (reserved)

For the Masa Dough

6 cups masa harina
2 teaspoons baking powder
2 teaspoons salt
2 cups lard (traditional) or vegetable shortening
4½–5 cups warm pork broth

Ingredient Notes

Masa Harina

Use masa harina made specifically for tamales, not regular cornmeal.

Lard

Lard creates the lightest, fluffiest tamales. Vegetable shortening works if preferred.

Pork Shoulder

This cut becomes tender and flavorful after slow cooking and shreds easily.

Dried Chiles

A blend of guajillo and ancho chiles creates a deep, mildly spicy, smoky flavor.

Step 1: Soak the Corn Husks

Place the dried corn husks in a large bowl and cover completely with warm water.

Use a plate to keep them submerged.

Soak for at least 1 hour, until soft and flexible.

Drain and pat dry before using.

Step 2: Cook the Pork

In a large pot combine:

Pork
Onion
Garlic
Bay leaves
Salt
Pepper
Water

Bring to a boil.

Reduce heat and simmer for 2–2½ hours, until the pork is very tender.

Remove the meat and let it cool slightly.

Reserve about 5 cups of the cooking broth.

Shred the pork using two forks.

Step 3: Make the Chile Sauce

Remove stems and seeds from the dried chiles.

Toast them lightly in a dry skillet for about 20–30 seconds per side—do not burn them.

Place the toasted chiles in hot water for 20 minutes until softened.

Transfer to a blender with:

Garlic
Cumin
Oregano
Smoked paprika
Salt
2 cups reserved pork broth

Blend until completely smooth.

Pour the sauce through a fine-mesh strainer into a saucepan.

Simmer for 10–15 minutes to deepen the flavor.

Step 4: Prepare the Filling

Combine the shredded pork with most of the chile sauce.

Reserve about ½ cup of the sauce to flavor the masa if desired.

Cook the pork mixture over medium heat for 10 minutes, stirring occasionally.

Allow it to cool while preparing the masa.

Step 5: Make the Masa Dough

In a large bowl, combine:

Masa harina
Baking powder
Salt

In another bowl, beat the lard with an electric mixer for about 5 minutes, until very light and fluffy.

Gradually add the dry ingredients.

Slowly pour in the warm pork broth while mixing.

Continue beating for several minutes until the dough is smooth, soft, and spreadable. It should resemble thick peanut butter.

Traditional Float Test

Drop a small spoonful of masa into a glass of cold water.

If it floats, it’s ready.
If it sinks, continue beating for a few more minutes.

Step 6: Assemble the Tamales

Lay a softened corn husk smooth side up.

Spread about ¼ cup of masa over the center, leaving about 1 inch clear at the top and sides.

Place 2–3 tablespoons of pork filling down the center.

Fold one side of the husk over the filling, then fold the other side over.

Fold the narrow bottom end upward, leaving the top open.

Repeat until all tamales are assembled.

Step 7: Steam the Tamales

Fill the bottom of a tamale steamer with water, making sure it does not touch the steaming rack.

Stand the tamales upright with the open ends facing up.

Cover with extra corn husks or a clean kitchen towel.

Place the lid on tightly.

Steam over medium heat for 90 minutes to 2 hours, checking the water level occasionally and adding more hot water if needed.

How to Tell When They’re Done

A tamale is fully cooked when:

The masa pulls away easily from the corn husk.
The dough is firm and no longer sticky.
The texture is light and fluffy.

If the masa sticks to the husk, continue steaming for another 15–20 minutes and test again.

Serving Suggestions

Serve Grandmother’s Tamales with:

Homemade salsa roja
Salsa verde
Mexican rice
Refried beans
Pinto beans
Guacamole
Sour cream
Pickled jalapeños
Fresh cilantro
Lime wedges

Delicious Filling Variations

Green Chile & Cheese

Roasted green chiles with Monterey Jack cheese.

Chicken in Green Salsa

Shredded chicken mixed with salsa verde.

Beef Tamales

Slow-cooked shredded beef in red chile sauce.

Cheese & Jalapeño

A vegetarian favorite with gooey cheese and sliced jalapeños.

Bean & Cheese

Refried beans with cheddar or Oaxaca cheese.

Sweet Tamales

Masa flavored with cinnamon and vanilla, filled with raisins, pineapple, or sweetened fruit.

Tips for Perfect Tamales

Soak the corn husks until completely pliable to prevent tearing.
Beat the lard thoroughly for a lighter, fluffier masa.
Keep the masa covered with a damp towel while assembling to prevent it from drying out.
Avoid overfilling the tamales, or they may split during steaming.
Let the cooked tamales rest for 10–15 minutes before serving to allow the masa to set.

Storage

Refrigerator

Store cooled tamales in an airtight container for up to 5 days.

Freezer

Freeze individually or in batches for up to 3 months. Wrap well to prevent freezer burn.