Tamales are one of my favorite holiday traditions. Here’s how you can make them at home!
It’s tamale season! If you know anything about Mexican culture, you know that this time of year is all about gathering together, practicing gratitude, and of course, making delicious homemade tamales. My stepfamily is Mexican, so I grew up deeply immersed in Mexican culture. And, I was raised in a small and tight-knit neighborhood heavily influenced by the vibrant culture.
As long as I can remember, making tamales has been an important part of our holiday celebrations. We pick a day, usually right before Christmas, gather in the kitchen, and get to work cooking, filling, and wrapping tamales. The process takes hours, but it’s a fun and unifying family tradition.
There are so many different kinds of tamales to choose from – cheese, chicken, veggie – but today, we’re making my favorite shredded pork tamales with chile. This is one of the most common ways to make tamales, combining classic Mexican flavors and a traditional masa base. Masa creates the dough used to encase the tamale filling. It’s made of ground corn, and has a doughy texture, with a mild, soft, and earthy taste. The masa perfectly balances the savory, flavorful, and often spicy meats to create a well-rounded dish.
Are Tamales Healthy?
For my family, tamales are a holiday indulgence. So while they are absolutely delicious, they’re not always healthy. Many tamale recipes, including this one, use lard for the masa. Plus, it’s not uncommon to load your tamales with cheese and greasy meats.
But you can enjoy a healthier version of tamales with a few substitutions. You can use olive oil (or another oil of your choice) instead of lard in your masa mixture. You can also opt for lean meats, or even make vegetarian tamales using beans, rice, sofritas, or fajita veggies. And you might want to consider lighter versions, because if you’re around a traditional Mexican household, you won’t get away without enjoying seconds and taking home leftovers!
Why Do We Make Tamales At Christmas?
Tamales have a rich and deep history within Latin-American culture, dating back to pre-Columbian times. They used to be given to people traveling on long journeys, since they kept well, traveled easily, and were loaded up with proteins and calories. Today, tamales are still known as the ultimate comfort food, which is probably why they’ve become so popular at this time of year.
The idea of making tamales during the holidays comes from the communal element of the dish. The process of making tamales is long, tedious, and takes a village. So it has become common practice to gather with loved ones and make a day of making tamales! Plus, tamales make an excellent homemade gift for neighbors, friends, and family, so it’s natural that they would be popular during the giving season. All in all, it’s a comforting, heartwarming holiday tradition.
How to make ahead and store
Tamales are ideal for storing. You can keep your tamales in the fridge for about 5 days, or store them in the freezer for 3 months! Tamales make an excellent homemade holiday gift, so make a huge batch and give leftovers to your loved ones.
Serving Suggestions
Once you make your tamales, add them to your full fiesta spread of Refried Beans, Rice, Pozole, and Empanadas. You’ll definitely have leftovers, so enjoy them all week paired with a delicious Mexican Street Corn Salad, or a steamy bowl of soup. This Pozole Blanco is the perfect choice!
Ingredients
- 1 package 8 ounces dried corn husks
- 4 cups masa harina
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/3 cups lard
- 2 3/4 cups chicken broth plus more if needed
- 3 cups cooked and shredded pork shoulder
- 1 1/2 cups red chile sauce
- Salsa and lime wedges for serving
Instructions
- Soak the corn husks in hot water for an hour or until they are soft and pliable.
- In a large bowl, mix the masa harina with the baking powder and salt. Warm the lard and stir into the masa mix. Gradually add the chicken broth to form a smooth, spreadable dough. If mixture is too dry, add a small amount of broth at a time until it is spreadable.
- Spread about 2 tablespoons of dough on each husk, add about 2 tablespoons of cooked pork and a tablespoon of chile sauce. Fold the husks closed, wrapping the filling inside.
- Place the tamales in a steamer basket, standing upright. Steam for about 60 to 90 minutes or until the masa separates easily from the husks.
- Serve with extra chile sauce or salsa and fresh lime wedges for squeezing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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