What are tamales?
Tamales - a Latin American food with ancient roots and is a popular for the Christmas season. Here is your step by step guide to make great tamales, build your own simple tamale steamer and get your family involved in the fun! Easy to make ahead of time and reheat before your holiday occasion.
It is after all through our children that the culinary traditions of our culture and families are carried on. This post inspired me to prepare this dish so everyone in the family could help in its preparation, especially my son who wants to study Culinary Arts.
Tamales are a Latin American and Caribbean favorite, especially around the holidays and for large family gatherings. The variations of the filling are endless as are the names throughout the countries where they are popular. Here's what I mean, see below:
Nicaragua Nacatamal
Guatemala Paches
Bolivia Humita
Colombia Bollo
Cuba, Mexico Tamal
Central America Tamal
Puerto Rico Pasteles
Venezuela Hallaca
Tamale History
The history of tamales goes back to Pre-Columbian times. Their first recorded appearance dates back to roughly 5000 B.C. In her book Cuisine and Culture
Linda Civitello discusses how tamales were an integral part of Aztec culture, with various kinds being sold in the bustling market at Tenochtitlan (the capital of the Aztec empire). Tamales were given to people at festivals. Apparently you could have as many as you could carry in one hand. If you tried to go twice to get more, you would be beaten and your tamales taken away from you. I guess it didn't pay to be greedy!
Let’s take a moment and talk corn husks. These are exactly what you think they are: dried husks off corn on the cob! Luckily, we do not need to peel and dry our very own corn husks. Many markets with a Hispanic section, will have packaged dried corn husks for purchase. The corn husks for tamales envelope the delicious filling and dough. We do not eat the corn husk; it truly is just the wrapper in which they are cooked and held together. To eat tamales, remove husk wrapper or peal back as you eat. The one step we do need to take with the husk, is an overnight soak so they are pliable when wrapping our tamales.
Tamale pork filling - a step by step guide
- In a small bowl mix together the salt, cumin, paprika and nutmeg. Rub this all over the pork and allow to marinate for 4-6 hours. Overnight is even better.
- In a Dutch oven on medium heat add the olive oil and sear the meat until brown on all sides.
- After the meat is seared, add the onions, garlic, bay leaves and chicken stock. Cover and cook for 2-3 hours. Flip and baste every 20 minutes or so.
- The pork will separate easily with a fork when it is done. Add the chopped cilantro and stir it in.
- Place the pork on a large cutting board and shred into small pieces with two forks.
- Ladle the leftover broth from cooking the pork through a strainer to separate the juice and solids.
- Allow the broth to cool and set aside for use when making the dough. You should have 4 ½ cups of broth, if not add some water. This flavors to dough. So good!
- Put the shredded pork in a large bowl. Add the separated solids from the broth back to the meat and mix.
- Mix the raisins into the pork.
- Mix in the sliced olives and then the filling is ready. Set aside.
Tamale Dough - a step by step guide
- Gather your masa or maseca flour
, chili powder, baking powder, salt and olive oil. - Add the baking powder to the flour and mix thoroughly. Add the olive oil to the chili powder.
- Mix the oil into the chili powder and set aside.
- Pour the broth into the flour and fold to combine. I like to use a very large spatula.
- Add the chili powder mixture to the dough.
- Fold together until well combined. You are now ready to fill the corn husks and assemble the tamales!
How to assemble the tamales
- Pat dry the corn husk that has been soaking overnight. Add a small amount of dough then some filling and a little dough over top.
- Fold the sides of the husk over the dough and then both ends toward the middle.
- I like to tie mine like a parcel with butcher's twine.
- Set them aside and once all are assembled steam them covered for about 35 minutes.
Tamales are popular at holiday gatherings. Marinated meat is slow-cooked in various spices. It is shredded and placed on a corn husk or banana leaf and rolled into corn dough. The whole thing is then carefully wrapped, tied, and steamed to perfection! In Panama, where I grew up tamales always came wrapped in giant banana leaves. Living in the northern USA, banana leaves are hard to come by so I use corn husks.
Assembly is a communal affair
In a family everyone participates from the youngest to the oldest. Family friends join the action, too. In my opinion, the participation of multiple generations imparts a certain beauty on to this dish. The participation of children is key. They will carry on the traditions to future generations. Besides, if they are involved in the preparation, they are more likely to eat it. Children can be picky sometimes. I was one of those.
You are going to need a steamer and most households I would guess do not have a tamalera but I have a simple solution: Pie tins!
My husband devised a "tamalera", or tamal steaming apparatus, with two disposable pie tins, and a skewer. Primitive? Maybe! But it worked great. It's so easy a child can do it! If you have a pasta pot, a couple aluminum pie tins and a skewer, you are set. Just poke some holes in both pie tins and place one face down over the water and one face up to hold the tamales in your pasta pot.
Frequently Asked Questions:
- How long do I soak the corn husks? The corn husks have to soak overnight. Place them in a bowl with water and keep them submerged with a small plate or saucer until ready to use.
- Can I freeze the tamales? Yes, you can freeze them after they have cooled in an airtight container for up to 6 months.
- How to eat Tamales: Like the husk on an ear of corn, you do not eat it! The corn husk is quite literally the wrapper for the tamale, remove completely or peel back the husk as you enjoy your delicious homemade authentic Mexican tamale! If your tamale has cooled enough for you to hold it, it could even be an on the go meal!
- Are Tamales Gluten Free? These authentic tamales are gluten free, but please be sure you double check the ingredient statement of any ingredient you buy. For example, purchase a masa without any ingredient additives. Naturally, masa is a gluten free as it should only contain ground corn.
- How long can I store tamales in the refrigerator? These will store nicely once cooled in an airtight container for three days.
- How can I reheat the tamales? The easiest and fastest way to reheat them from the refrigerator is to use the microwave (If frozen be sure to thaw first overnight in the refrigerator.) Wrap each tamale in a damp paper towel and microwave for 15 seconds on high. Check the internal temperature so it hits 165°F. Heat another 10-15 seconds until the temperature is reached.
- Can I steam them again to reheat? Sure, you can place them all back in the steamer and heat them until they reach an internal temperature of 165°F.
"Let the children come to me, and do not prevent them; for the kingdom of heaven belongs to such as these.”
Matthew 19:14
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Pork Tamales Recipe Card
Here is a Mexican traditional family recipe and one of my favorites for authentic pork filled tamales served with salsa verde. I love to make these for the holidays and gather everyone around the table!
Ingredients
For the tamale dough:
- 4 ½ cups masa
- 4 ½ cups broth (Saved from cooking the meat. Add more water if needed.)
- 2 tsp Kosher salt
- 2 Tbsp chili powder
- 1 Tbsp baking powder
- 2 Tbsp olive oil
For the filling:
(25 corn husks soaked overnight)
- 1 ½ lbs pork shoulder
- 1 ½ tsp salt
- 2 tsp cumin
- 2 tsp smoked paprika
- ¼ tsp nutmeg
- 2 Tbsp olive oil
- 2 garlic cloves large cloves, minced
- 1 onion medium, thinly sliced
- 3 bay leaves
- 3 cups chicken stock
- 2 Tbsp cilantro chopped
- 12 stuffed olives sliced into thirds
- 2 Tbsp raisins
Instructions
Prepare the pork filling:
Place the pork in a glass dish.
- In a small bowl mix together salt, cumin, paprika and nutmeg.
- Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better.
- In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock.
Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro near the end.
- Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well.
- Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves.
Prepare the masa dough:
- Place the masa in a large bowl and add the baking powder. Mix well.
In a small bowl mix chili powder, salt, and olive oil and set aside.
Add the cooled broth from the cooked meat to the masa and then the chili powder mixture. Fold together until well combined.
Assemble and fill the corn husks:
DO NOT OVERFILL, or you will not be able to properly close up the tamales.
- Pat dry the corn husks as you use them.
- Place a corn husk in your hand with the tapered end facing you.
- With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit.
- Take approximately a tablespoon of the filling and place it on top along the length of the dough.
- Cover the filling with another chunk of dough.
- Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle.
- Tie using kitchen twine, as though you were tying a parcel.
- Steam for about 35 minutes.
- To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.
Serve with your favorite salsa. Buen provecho!
Recipe Notes
Frequently Asked Questions:
- How long do I soak the corn husks? The corn husks have to soak overnight. Place them in a bowl with water and keep them submerged with a small plate or saucer until ready to use.
- Can I freeze the tamales? Yes, you can freeze them after they have cooled in an airtight container for up to 6 months.
- How long can I store tamales in the refrigerator? These will store nicely once cooled in an airtight container for three days.
- How can I reheat the tamales? The easiest and fastest way to reheat them from the refrigerator is to use the microwave (If frozen be sure to thaw first overnight in the refrigerator.) Wrap each tamale in a damp paper towel and microwave for 15 seconds on high. Check the internal temperature so it hits 165°F. Heat another 10-15 seconds until the temperature is reached.
- Can I steam them again to reheat? Sure, you can place them all back in the steamer and heat them until they reach an internal temperature of 165°F.
Mrs. AOK
I love tamales!! It was nice to learn a little bit more about one of favorite foods.
My family makes tamales on New Year's Day 🙂
XOXO
Analida
I am glad you liked the post. We just started making tamales last year. They are fun to make.
Linda Nickle
Thank. You... I love mexicano food. I.traveled to the rural eastern region
And this recipe brings back tasty
Memories.
Travel is food too.
Brenda/Mejorando mi hogar
Yummy! I love the tamale steamer idea!
Analida
Thanks, that was my husband's creation. it works well. I guess it would also be great for making Chinese dumplings.
Faye Wilkerson
I tried to make tamales from a famous Mississippi recipe, but I got the masa layer to thick. Your recipe makes me want to give it another try. I bought a Herdez Sauce several months ago, but have not tried it yet. Another good reason to make tamales.
Analida
This is a really easy recipe. They are also good the next day! 🙂
Josie
Wish I could have these for dinner right now! These tamales look AMAZING 🙂
Analida
Thanks! They are very tasty.
Jade @ Jonesin For Taste
Tamales are totally worth the effort to make. I'm hoping to teach my kids and husband how to make them soon!
Analida
You should teach them. It's fun when everyone in the family participates!
K
I've always loved tamales in restaurants but have never ventured into making them at home- these look fantastic! Thanks for linking up today!
xoxo K
http://peeledwellness.com
Analida
You are welcome. They are not very difficult to make, just a little time consuming.
Kari
I love tamales so much, but I like them even better when someone else makes them for me!!!
Kari
http://www.sweetteasweetie.com
Analida
🙂 Me too Kari!!!
Sharon Rowe
I have never tried these before! I might give them a go! Thanks for sharing on Monday Madness link party 🙂
Analida
Thanks for commenting Sharon. They are really good and not too hard to make.
🙂
Sinziana
I really like the way you present your recipes...I like the history behind Foods and food tradition! Thank you for joining at Bloggers Brags Pinterest Party!
Analida
Thanks for your kind words. I am glad you are enjoying my posts. I love food history and like to share this passion with others.
🙂
Mila
Preparing tamales looks like a fun activity for the whole family. And I bet it tastes whole lot better when the family is involved in the process 🙂
Thanks for linking up this week!
xx
Mila (Idea Box)
Analida
It is fun when the whole family participates. 🙂
Glad I was able to link up.
Have a great week,
🙂
Meghan @ PlaygroundParkbench
I LOVE tamales... growing up in San Antonio, we used to have them for our family's annual Christmas Eve gathering. The first time I brought my Yankee now husband home with me for the holidays, he thought we were crazy! I have to make them myself here in Connecticut to get any good ones. I found if I use my pasta pot with the strainer insert in it, it is perfect for steaming tamales!
Analida
A strainer, what a great idea Meghan! Yes, you can't get good tamales up north. I have to make them myself too. I live in Pennsylvania. 🙂
Carlo Fuda
I have never made tamales, but have always wanted to...I am definitely inspired. They look amazing - and the DIY tamalera is something I can do!
Analida
Carlo, they are not hard to make, just a little time consuming. Give it a shot. 🙂
Michelle | A Dish of Daily Life
Tamales are a favorite of mine, but I have never made them! Thanks for the inspiration!
Analida
Sure thing Michelle. They are not that hard to make, a bit labor intensive-yes.
Colleen
I love tamales but have never made them because it seemed so complicated. But your instructions make me want to give it a try. Thanks for this great recipe!
Analida
Thanks Colleen! They are not complicated like some baking dishes that require great precision but take some time. Where I grew up in Panama we could buy them on the street at Christmas time, they were wrapped in banana leaves and even tied with strands of banana leaves. (Who needs string!?) Enjoy!
Michelle
I love tamales! I love all the spices and flavors in your recipe. And the raisins! Yum. I don't think I've had pork tamales before, but I am drooling looking at them. What a great recipe to make and all the family can help with it.
Analida
Thanks Michelle! We love gathering as a family to make these for Christmas!
Candice
I had only made tamales once before trying this recipe, and this recipe made them so easy. They came out perfectly, and the step by step directions made it much easier. Very tasty, and love your photos of you making them!
Analida
Thanks Candice! I am so glad you enjoyed them!
Carrie | Clean Eating Kitchen
I have always wanted to try to make my own tamales, maybe this is the year! Thanks for the thorough instructions, looking forward to making them with my family!
Eva
Ialways love reading the stories behind the foods you feature. Thank you for the literary advice, I'm definitely interested in getting the book you quote! Not only did I get a fabulous recipe but also some book inspo, I love coming back to your site!
Linda
I love tamales! We have one lady who sells fresh tamales every Friday. Can't wait to try this recipe and make a fun activity for the family.
Jacqui Debono
Gorgeous photos and I love the history of tamales too, thank you for sharing. I have only ever eaten them and never thought they would be easy enough to make, but now I want to give them a go!
Cathleen
I have actually never tried tamales, but I have heard so many good things about them!! You have me convinced! I need to make these soon!
Claire | The Simple, Sweet Life
As much as I love tamales, I never knew their colorful history! I can't wait to share all of this with my husband the next time we make some.
Kari Heron
Everything about this post makes me smile. The attention to detail in the cooking of the filling with all those seasonings. The pics of your son and you working together. But even the straining of the broth and adding it as the liquid to mix and flavour the dough-briliiant! I would love to taste these things. It is absolutely the best thing to make together with a family or friends.
Arturo Deleon
Tamales are great....we prepare about 6 -8 dozen every year for xmas...the whole famiky comes n helps on tamale day we call it.
Amanda
So glad I came across this recipe! I love tamales, and this recipe is fantastic! I'll make these again and again.
Tara
Buen Provecho! You make this sound and look so easy, I'm definitely going to try this recipe. Especially since I can make ahead and freeze plus reheating is so simple. This will be a great lunch item to add to the rotation.
Analida
Thanks Tara! When you break it down it really is a pretty simple recipe and so much fun to make as a group!
Elizabeth Waterson
I was always intimidated by tamales but all your step-by-step photos make me think I can do it, can't wait to try this recipe!
Anna
I never had tamales before, but my mouth is watering just by looking at these photos! Your step by step instructions make this recipe much easier and I feel like I could make it! Thank you so much for introducing me to this delicious meal!
Aleta
I absolutely love this post! It's so cool learning the history behind these dishes. I can absolutely imagine getting my whole family involved in making these tamales, especially over the holidays!
Marisa F. Stewart
I love your steamer idea. Your pork tamales have me drooling! My family love tamales but the ones I've picked up at the store were nothing to brag about. Your homemade ones look so good. I'm saving this recipe and making them this week.
Elaine
Tamales have never disappointed. Not only it is the dish that is absolutely delicioso but it is so much fun to make with a company. Love your photos - so vivid!
Danielle
It is so nice to see the family involved. There are certain recipes that just scream FAMILY... like these tamales. Super excited to give them a try this season!
Sophie
Wow. Your recipe just made me drool. Thanks for the detailed recipe.
Gunjan
What a wonderful and delicious recipe.
Debbie
Tamales are one of those things I love but not sure I could ever make until now. Your post makes this looks so much easier than I Imagine. These are made with love, I cant wait to try these wonderful recipe.
Ben
I have to make these. Tamales are one of my favorite foods. Those look great.
caren magill
I just had tamales last weekend for the first time. Damn, I had no idea what I was missing! Pinned and shared. Looks awesome.
Chef Dennis
It's really great to know the history of Tamales! This is really a delicious and perfect recipe that everyone loves. Thank you for sharing this recipe.
Eden | Sweet Tea and Thyme
We absolutely LOVE tamales around here! These look so scrumptious.
Paula Montenegro
I thought tamales were only filled with humita or something similar. This pork recipe is calling my name! I can't wait to try them! Thanks for sharing.
Jaida ~ Sweet Beginnings
Tamales are definitely a winter staple. I really need to try making them!
Jenni LeBaron
I love tamales so much, but I've never made my own. This recipe looks absolutely delicious and I love that you've included so many helpful steps for prep!
SHANIKA
I've always wanted to make Tamales! I love learning about their history! These look great and I love that they aren't too hard to make!