Making Tamales Without Breaking the Bank

Making tamales is a cherished tradition in many Latin American families, especially around the holidays. It’s a labor of love, but it’s also a surprisingly affordable way to feed a crowd. This step-by-step guide will show you how to make delicious and authentic pork tamales at home without breaking the bank.

The Filling

A simple and flavorful pork filling is the heart of a classic tamale.

• Ingredients:

  • 2 lbs pork shoulder, cut into 2-inch cubes
  • 1 onion, quartered
  • 4 cloves garlic
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 tsp cumin
  • Salt and pepper to taste

• Instructions:

  1. In a large pot, combine the pork, onion, and garlic. Cover with water and bring to a boil. Reduce the heat and simmer for 2-3 hours, or until the pork is tender.
  2. While the pork is cooking, cover the dried chiles with hot water and let them soak for 30 minutes.
  3. Once the pork is tender, remove it from the pot and shred it with two forks. Reserve the cooking liquid.
  4. Place the soaked chiles in a blender with 1 cup of the reserved cooking liquid, the cumin, salt, and pepper. Blend until smooth.
  5. In a large bowl, combine the shredded pork with the chile sauce.

The Masa

Masa is the corn-based dough that surrounds the filling. You can find masa harina (corn flour for tamales) at most Mexican grocery stores or in the international aisle of your local Jewel-Osco.

• Ingredients:

  • 4 cups masa harina
  • 2 cups warm water or reserved pork cooking liquid
  • 1 cup lard or shortening
  • 1 tsp baking powder
  • 1 tsp salt

• Instructions:

  1. In a large bowl, beat the lard or shortening with a mixer until light and fluffy.
  2. In a separate bowl, combine the masa harina, baking powder, and salt.
  3. Gradually add the dry ingredients to the lard, alternating with the warm water or pork cooking liquid. Beat until the masa is light and airy. To test if it’s ready, drop a small ball of masa into a glass of cold water. If it floats, it’s ready.

Assembling and Steaming

This is the fun part! Gather your friends and family for a “tamalada” (tamale-making party).

• You’ll need:

  • A large package of dried corn husks, soaked in warm water for at least 30 minutes
  • The pork filling
  • The masa

• Instructions:

  1. Take a soaked corn husk and pat it dry. Spread a thin layer of masa on the smooth side of the husk, leaving a border around the edges.
  2. Place a spoonful of the pork filling in the center of the masa.
  3. Fold the sides of the corn husk over the filling, then fold up the bottom.
  4. Place the tamales upright in a steamer pot. Cover and steam for 1-2 hours, or until the masa is firm and pulls away from the husk.

Tamale-Making Tips for Beginners

• Soak the Husks: Make sure to soak the corn husks for at least 30 minutes to make them pliable.
• Don’t Overfill: It’s tempting to overfill your tamales, but this can cause them to burst while steaming.
• No Steamer? No Problem: If you don’t have a steamer pot, you can place a metal colander or a ball of aluminum foil in the bottom of a large stockpot to create a makeshift steamer.

Making tamales is a wonderful tradition to share with your loved ones. And with these budget-friendly tips, you can enjoy this delicious dish any time of year.