Today, my mother 💗 teaches us how to make pork tamales using our family recipe. As our family historian, she’ll share our tradition and how it brings multiple generations together in a labor of love to enjoy delicious food, laughter, and memories.
This is one is extra special to me 🥹. I hope you enjoy and find it helpful! Love, Yaya💗
NOTE: Measurements will vary depending on the amount of meat and masa flour you’re using. Other measurements are approximate because mom uses her “eye” a lot for measuring “OG style.” You got this! It just takes practice.👍
INGREDIENTS:
🛒Pork meat (Tamale meat):
11-pound pork shoulder (used in video)
1 onion, sliced in rings
~1/2 garlic bulb, ground
~1 Tbs. cumin seeds, ground
2 limes, juiced
Olive Oil
Salt & pepper, adjust for taste
🛒Fry Meat (Tamale filling):
Chopped pork fat (fry like bacon)
Chopped pork meat
~1 - 2 Tbs. All-purpose flour
Pork stock, reserved from the pork meat
Chile sauce, reserved
Salt for taste
🛒Chile Sauce:
1 bag dried Chile Ancho pods, cleaned & deseeded
Ancho chiles (also called "anchos" are dried poblano chile peppers)
1 cup Guajillo Chile pods, cleaned & deseeded
1 cup garlic cloves, pureed
¼ cup cumin seeds, pureed
1 Tbs. salt, adjust for taste
🛒Tamale wrapping/masa flour:
4 bags corn husks/hojas (used in video).
25 pounds masa, (used in video)
*20 pounds of masa can render 25 - 35 dozen tamales*
~4 cups to each batch masa Armour Lard (manteca), melted
1 qt. to each/12 pounds masa
Pork stock, reserved from the pork meat
Chile sauce, reserved
~ 2 Tbs. baking powder
2 Tbs. salt, adjust for taste
🍴🍲Equipment:
Mortar and pestle OR molcajete, optional
Large pots with lids to steam tamales
Frying pan(s)
Tongs
*Apron(s), a must!
👨‍👩‍👧‍👦Your crew - family, friends, etc.
📑SUMMARY:
Step 1: Shop for the meat, masa flour, corn husks, lard, chiles, cumin seeds, garlic, onion, olive oil.
Step 2: Gather supplies - mortar and pestle OR molcajete, optional. Large pots w/lids, frying pans, tongs, spatula, large slotted spoon, apron(s).
Step 3: Prep meat (pork filling). Save the liquid stock to add to the masa flour. Make the sofrito (grind garlic, cumin seeds, lime juice with mortar and pestle). Cook for about 3 hours. Done at 165 degrees F.
Step 4: Prep the chile sauce with ancho and guajillo chiles, garlic and cumin seed puree.
Step 5: Prep the corn husks by soaking them in hot water for 1 - 2 hours until softened.
Step 6: Prep the masa flour with ingredients and spread the tamales. Add the pork filling last. Fold and place upright in large pots.
Step 7: Fill the pot(s) with water to halfway level of tamales. Cover and steam the tamales for about 2 hours. Depending on the number of tamales. Once cooked, allow them to rest and cool before opening the lid to serve!
🎥SEE FULL STEPS TO RECIPE IN THE VIDEO.
Yaya's Spoon recorded in 4K
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Music: Spanish Guitar: Relaxing Spanish Guitar Music - Beautiful Instrumental Cafe Music; Cafe Music BGM channel