Traditional Tamales (Pork)
This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many use. These take about all day to make and are a lot of work, but they are so worth the time and the effort. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal.
Reviews
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These are so good and well while the time they take to prepare. If you steam on top of your stove use medium heat & watch closely. Next time I'm going to make an extra cup of the Red Chili Sauce to top each tamale with a tsp or so before serving. These were so good and Karen, thanks for all the help!! -
Delicious! These are a lot of work, but the end result is sooooo good! I froze them individually in foil, and then packaged them in freezer bags so that I can take them out as needed and microwave them. I did not change the recipe at all, as this is the first time I've made tamales. Thanks for a great recipe, Karen! :o)
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Wonderfully written, simple, and concise instructions. I have only a couple critical points for, what is otherwise, a nearly perfect rendition of the recipe my Mexican aunt taught me years ago. First, shortning? Seriously? Do yourself a favor and go for the gusto: Lard! 100% Lard! The second criticism, in the linked recipe for Red Chili Sauce, the use of cumin is instructed. While cumin is a wonderful thing and very necessary in many Mexican, Indian, and other ethnic dishes, it is NOT FOR TAMALES. If not for the addition of cumin and omission of lard, this would nearly be a five star recipe--Aunt Dorothy's recipe being the standard, of course. *** Tamale Tips: If your tamales come out doughy, try increasing the fat content, remember to also always allow the tamale a few minutes to rest/set after steaming before removing from husks, and, never cheat on the steam time. Also, though steaming prior to freezing is not unacceptable, I find the overall integrity of the tamale is better maintained by freezing them uncooked, then steaming immediately prior to being served. Nuking does something to the flavor and texture that detracts from the culinary perfection of having been freshly steam-cooked. Just posting these tidbits as a lifelong fan of my favorite--and the worlds best--food, the tamale.
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My daughter and her boyfriend came to our house last sunday. We spent the afternoon making tamales (150). We had a great time. The tamales were excellent! Best I have ever had. We made half of them with chicken and the other half pork.I used Thai peppers grown by a freind of mine (quite spicy) they were excellent. I didnt understand the direction of using 15 large peppers. How big is a large pepper? So I used 30 Thais per batch. Thank you for a great recipe and a lovely afternoon.
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Growing up my grandma used to make tamale every new years and after she past away I have always wish I would of learned her recipe. Than one day I said im gonna find grandma's recipe to make her tamales, I saw this recipe said my gut feeling this is close to it and made them . When I ate one I called my mom and said I just made grandma's tamales. Grandma's tradion lives on making them tonight, Happy New year 2018
