I recently prepared Traditional Tamales Home Made featuring succulent pork shoulder braised with aromatic onions, garlic, and vibrant dried guajillo and ancho chiles. The tender meat unites perfectly with a rich masa harina dough prepared with lard and chicken broth, creating a dish that captivates with its authentic, satisfying flavors.

Jump to Recipe

I’ve always been fascinated by traditional tamales and decided it was time to try making these Real Homemade Tamales. I love that they’re made completely from scratch with tender braised pork shoulder, a la braised with a large chopped onion and garlic cloves, giving the meat so much flavor.

The pork simmers with bay leaves, salt, pepper and a bit of chicken broth until it’s just falling apart. Meanwhile, I create a vibrant chile sauce using dried guajillo and ancho chiles, extra garlic, a pinch of salt and a little cumin to spice it up.

I then mix up the masa with masa harina, lard, baking powder and more salt, adding in the reserved braising liquid. Rolling everything in soaked corn husks makes the experience feel even more authentic.

I can’t wait for you to try these easy, traditional tamales and be amazed at how homemade can taste so rich and real.

Why I Like this Recipe

I love this recipe because the pork comes out so tender that it just falls apart and mixes perfectly with that smoky chile sauce. I also love how I get to make everything from scratch, especially the masa dough, which makes me feel connected to a real traditional cooking vibe. Working with the corn husks is fun too, because even though it’s a bit tricky at first, once I get it, it feels like a real accomplishment. Finally, the mix of spices and the slow-cooked flavors really make every bite feel like a burst of comfort and warmth.

These tamales are so awesome cuz they’re made entirely from scratch. I mean, you get tender, braised pork mixed with a chill chile sauce that’s easy to make, then it’s wrapped up in a homemade masa dough and corn husks before getting steamed until just right. It’s kinda like having a homemade hug in every bite even if the process can be a bit messy sometimes.

Ingredients

Print Recipe (No Advertisments)

Pork shoulder delivers rich protein, tender meat, and hearty, savory flavors that delight.
Masa harina provides essential carbohydrates and binds tamales with a light, chewy texture.
Guajillo chiles offer a mild heat and fruity, smoky notes that brighten up the filling.
Ancho chiles contribute deep, slightly sweet flavors with warm, rich undertones to enhance the dish.
Lard or shortening adds essential fats, making masa dough soft, flavorful, and perfectly moist.
Chicken broth brings richness and moisture during braising, ensuring tender pork and infused flavors.
Fresh garlic adds a pungent zing and aroma while acting as a key flavor enhancer.

Ingredient Quantities

3 lbs pork shoulder, cut into chunks

1 large onion, roughly chopped

4 garlic cloves, minced (plus an extra 2 cloves for the chile sauce)

2 bay leaves

Salt and pepper to taste

2 cups chicken broth (or water for braising)

5 dried guajillo chiles, seeded and cleaned

3 dried ancho chiles, seeded and cleaned

1/2 tsp cumin for the chile sauce

A pinch of salt for the chile sauce

4 cups masa harina

1 cup lard or vegetable shortening

2 cups reserved braising liquid (or extra chicken broth) for the dough

1 tsp baking powder

1/2 tsp salt for the masa dough

Corn husks, soaked in warm water until soft

How to Make this

Print Recipe (No Advertisments)

1. Start by placing the pork shoulder, chopped onion, 4 minced garlic cloves, 2 bay leaves, salt, pepper, and 2 cups of chicken broth (or water) in a large pot and bring it to a boil. Then lower the heat, cover it up and let it simmer for about 1½ to 2 hours until the pork is super tender.

2. While the pork is cooking, prep the chile sauce. Toast the 5 dried guajillo chiles and 3 dried ancho chiles in a dry skillet until they smell a bit toasted, then soak them in hot water for about 15 minutes.

3. Drain the softened chiles and put them in a blender along with 2 extra garlic cloves, 1/2 tsp cumin, and a pinch of salt. Blend until it turns into a smooth sauce.

4. Once the pork is tender, remove the bay leaves. Shred the pork into bite-sized pieces and stir in the blended chile sauce. Let the mixture simmer for a few more minutes so all the flavors blend together.

5. For the masa dough, mix 4 cups of masa harina, 1 cup lard (or vegetable shortening), 1 tsp baking powder, and 1/2 tsp salt in a large bowl. Gradually add 2 cups of the reserved braising liquid (or extra chicken broth) until you get a soft, spreadable dough.

6. Meanwhile, soak the corn husks in warm water until they are soft and pliable. This makes them easier to work with.

7. To assemble the tamales, lay a soaked corn husk flat. Spread a generous layer of masa dough down the center of the husk, leaving some space on the edges.

8. Spoon a good amount of the pork and chile sauce mixture right on top of the masa, then fold the sides of the husk inwards and roll it up tightly.

9. Arrange all the tamales standing upright in a steamer pot. Cover with a lid and steam them over medium heat for about 45 minutes to 1 hour until the masa is firm and fully cooked.

10. Once done, let the tamales cool for a few minutes before serving. Enjoy your homemade tamales with a side of salsa or your favourite topping!

Equipment Needed

1. Large pot with lid – used for braising the pork shoulder with onions, garlic, bay leaves, and broth;
2. Dry skillet – needed to toast the dried guajillo and ancho chiles until they release their aroma;
3. Blender – essential for pureeing the soaked chiles with extra garlic, cumin, and salt into a smooth sauce;
4. Large bowl – for mixing the masa harina, lard (or shortening), baking powder, salt, and reserved braising liquid to form the dough;
5. Steamer pot – used to steam the assembled tamales upright until the masa becomes firm;
6. Colander – to drain the newly softened chiles after soaking in hot water;
7. Knife and cutting board – for chopping the pork shoulder, onion, and mincing the garlic cloves;
8. Measuring cups and spoons – to accurately measure the chicken broth, masa harina, spices, and other liquid ingredients;
9. Bowl or container – to soak the corn husks in warm water until they are pliable;
10. Spoon or spatula – for stirring the pork while cooking and mixing in the chile sauce, as well as for evenly spreading the masa dough on the corn husks.

FAQ

How do I prepare the corn husks?

Soak them in warm water until they are soft enough to be pliable, usually about 30 minutes so that they dont tear when you roll the tamales.

Can I use another type of meat instead of pork shoulder?

Yep, but pork shoulder gives the best flavor. If you change it to beef or chicken, the taste will be different but still yummy.

What should I do if I dont have lard?

You can use vegetable shortening as a substitute and the tamales will come out just as tender and delicious.

How long should the pork braise?

Braise it for about 2 to 3 hours until its fall apart tender and full of flavor.

Can I freeze leftover tamales?

Absolutely, freeze them in an airtight container and reheat by steaming or microwaving when you're ready to enjoy.

Real Homemade Tamales Recipe Substitutions and Variations

Pork shoulder – You can try using beef chuck or even chicken thighs if pork isn’t available.
Chicken broth – Vegetable broth works fine or even beef broth if you want a richer flavor.
Dried guajillo and ancho chiles – If you cant find them, you might use dried cascabel or chipotle peppers as an alternative.
Lard or vegetable shortening – Butter or a bit of coconut oil can be used in a pinch, though the flavor will be a bit different.
Masa harina – In a pinch you might try cornmeal, but it might change the texture a little bit.

Pro Tips

1. You may wanna brown the pork in a little oil first before simmering it; it brings out a richer flavor that really makes the dish pop.
2. When toasting the dried chiles for the sauce, keep a close eye on them so they don’t burn – a little char is fine but too much ruins the taste.
3. For the masa dough, add the reserved braising liquid bit by bit. If you dump it in too fast, the dough can turn too runny and your tamales might fall apart.
4. Be careful when spreading the masa on the corn husks. A thin, even layer helps the filling mix with the dough perfectly, so try not to be too greedy with it.

Real Homemade Tamales Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Large pot with lid – used for braising the pork shoulder with onions, garlic, bay leaves, and broth;
2. Dry skillet – needed to toast the dried guajillo and ancho chiles until they release their aroma;
3. Blender – essential for pureeing the soaked chiles with extra garlic, cumin, and salt into a smooth sauce;
4. Large bowl – for mixing the masa harina, lard (or shortening), baking powder, salt, and reserved braising liquid to form the dough;
5. Steamer pot – used to steam the assembled tamales upright until the masa becomes firm;
6. Colander – to drain the newly softened chiles after soaking in hot water;
7. Knife and cutting board – for chopping the pork shoulder, onion, and mincing the garlic cloves;
8. Measuring cups and spoons – to accurately measure the chicken broth, masa harina, spices, and other liquid ingredients;
9. Bowl or container – to soak the corn husks in warm water until they are pliable;
10. Spoon or spatula – for stirring the pork while cooking and mixing in the chile sauce, as well as for evenly spreading the masa dough on the corn husks.

Ingredients

3 lbs pork shoulder, cut into chunks
1 large onion, roughly chopped
4 garlic cloves, minced (plus an extra 2 cloves for the chile sauce)
2 bay leaves
Salt and pepper to taste
2 cups chicken broth (or water for braising)
5 dried guajillo chiles, seeded and cleaned
3 dried ancho chiles, seeded and cleaned
1/2 tsp cumin for the chile sauce
A pinch of salt for the chile sauce
4 cups masa harina
1 cup lard or vegetable shortening
2 cups reserved braising liquid (or extra chicken broth) for the dough
1 tsp baking powder
1/2 tsp salt for the masa dough
Corn husks, soaked in warm water until soft

Directions

Start by placing the pork shoulder, chopped onion, 4 minced garlic cloves, 2 bay leaves, salt, pepper, and 2 cups of chicken broth (or water) in a large pot and bring it to a boil. Then lower the heat, cover it up and let it simmer for about 1½ to 2 hours until the pork is super tender.
While the pork is cooking, prep the chile sauce. Toast the 5 dried guajillo chiles and 3 dried ancho chiles in a dry skillet until they smell a bit toasted, then soak them in hot water for about 15 minutes.
Drain the softened chiles and put them in a blender along with 2 extra garlic cloves, 1/2 tsp cumin, and a pinch of salt. Blend until it turns into a smooth sauce.
Once the pork is tender, remove the bay leaves. Shred the pork into bite-sized pieces and stir in the blended chile sauce. Let the mixture simmer for a few more minutes so all the flavors blend together.
For the masa dough, mix 4 cups of masa harina, 1 cup lard (or vegetable shortening), 1 tsp baking powder, and 1/2 tsp salt in a large bowl. Gradually add 2 cups of the reserved braising liquid (or extra chicken broth) until you get a soft, spreadable dough.
Meanwhile, soak the corn husks in warm water until they are soft and pliable. This makes them easier to work with.
To assemble the tamales, lay a soaked corn husk flat. Spread a generous layer of masa dough down the center of the husk, leaving some space on the edges.
Spoon a good amount of the pork and chile sauce mixture right on top of the masa, then fold the sides of the husk inwards and roll it up tightly.
Arrange all the tamales standing upright in a steamer pot. Cover with a lid and steam them over medium heat for about 45 minutes to 1 hour until the masa is firm and fully cooked.
Once done, let the tamales cool for a few minutes before serving. Enjoy your homemade tamales with a side of salsa or your favourite topping!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.