How to Throw a Hot Tamale Party & Make Tamales from Scratch at Home

Decide on your menu and complement tamales with black beans, Mexican rice, salad, chips, salsa, and guacamole.

Cook the pork by browning it on both sides in batches until all meat is browned.

Return the browned pork to the pot and add garlic, herbs, spices, and chilies, ensuring enough water covers the meat.

Bring to a boil, then simmer for about an hour until the meat is tender enough to shred easily.

Remove the cooked pork from the broth and let it cool, then shred using two forks.

Strain the pork broth for later use in the sauce and masa.

Soak dried chilies in hot water for about an hour, then cut off stems and de-seed them.

Sauté onion and garlic in oil until softened and slightly browned.

Blend the sautéed onion and garlic with tomato puree, softened chilies, and some pork broth until smooth.

In a pot, heat a couple of tablespoons of masa in oil for a minute, then add the blended sauce back into the pot.

Add cinnamon, spices, and honey to the sauce, letting it thicken and simmer for about 20 minutes until glossy.

Combine a few cups of the sauce with the shredded pork, reserving some sauce for garnishing the finished tamales.

Soften corn husks in hot water for at least 30 minutes, then dry them thoroughly before assembly.

Demonstrate how to fill, fold, and tie the tamales using the dried husks, masa, and pork mixture.

Place the tied tamales open side up in a steamer, ensuring water does not touch them.

Cover the steamer with a lid and check periodically to add more hot water as needed during steaming.

Equipment Needed

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