How to make mexican tamales | Tamal recipe | Diy tamales | Mom's recipe tamales | Authentic tamales

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more nutrients, while cornmeal is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats, while canola oil is budget-friendly.

Cut the pork butt into pieces and add to a pot.

Add a white onion and 3 garlic cloves to the pot with the pork.

Cover the meat with plenty of water and let it boil until tender.

Once the pork is tender, remove the meat and save the stock for flavor.

Shred the cooked pork and set aside.

For the chicken, add chicken breast to a pot with cilantro, garlic cloves, and half an onion.

Cover with water and boil until tender, then shred the chicken and discard the stock.

Prepare 2 pounds of tomatillos by removing the leaves and set aside.

Remove seeds from guajillo peppers by cutting them in half and discarding the seeds.

Boil the guajillo peppers, tomatillos, and jalapenos to make salsa.

In a large bowl, add 1 bag of maseca and 1 gallon of water, mixing well until no longer sticking to the sides.

Make a well in the masa and add melted lard, mixing slowly until combined.

Add pork stock gradually to the masa until it sticks to your fingers, then add salt to taste, about 2.5 tablespoons total.

Prepare the red salsa by blending guajillo peppers, some of the cooking water, 2 garlic cloves, and 1/2 cup masa until smooth.

In a heated pan, add oil and the blended salsa, season with 1 teaspoon salt and 1/2 teaspoon ground cumin, and let it boil.

Prepare the green salsa by blending tomatillos, jalapenos, and 2 garlic cloves with 1 teaspoon salt until smooth.

Soak corn husks in water for about an hour before assembling tamales.

Spread masa onto the corn husk, leaving space at the edges, about halfway down the husk.

Add shredded pork with red salsa in the middle, fold the sides of the husk over the filling, and roll it up tightly.

Repeat with chicken and green salsa, ensuring not to overfill the husk.

Place the tamales upright in the steamer, separating them with a piece of paper towel to distinguish between red and green tamales.

Steam the tamales for about 1 to 1.5 hours, adding water as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens