Grandmother’s Tamales Recipe

Grandmother’s Tamales Recipe: A Timeless Family Tradition

Tamales are more than just a meal—they are a symbol of family, tradition, and love passed down through generations. Whether served at holidays, family gatherings, or just a special Sunday dinner, tamales are a food that brings people together. Every family has their own version of tamales, but there’s something truly special about a grandmother’s recipe. In this article, we’ll explore a cherished family recipe for tamales—Grandmother’s Tamales—a recipe that has been passed down through the years and continues to delight generations with its delicious flavors.

The Tradition Behind Grandmother’s Tamales

Tamales have a rich history in Latin American culture, especially in countries like Mexico, where they are considered a staple food. Tamales are made by wrapping a dough (masa) around a filling and then steaming it in corn husks. The variations in fillings—whether savory or sweet—are endless, but the process of making tamales is always a labor of love.

For many families, tamales are a symbol of togetherness, often made in large batches and shared among relatives. In some families, tamale-making is an event—an activity that brings family members together, with everyone pitching in to prepare the ingredients, roll the tamales, and enjoy the fruits of their labor.

Grandmother’s tamales are often the ones remembered most fondly. They may feature a secret blend of spices, a beloved filling, or a cooking technique passed down from mother to daughter, mother to son. Let’s take a closer look at this special tamale recipe, which brings the warmth and comfort of family tradition to your kitchen.

Ingredients for Grandmother’s Tamales:

The beauty of tamales lies in their versatility. You can make them with a variety of fillings, but in this recipe, we’ll focus on a classic filling: seasoned pork with red chili sauce. If you’d like to experiment, you can swap in beef, chicken, cheese, or even vegetables. The key is in the balance of flavors between the masa and the filling.

For the Pork Filling:

• 2 lbs pork shoulder or pork butt
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 dried guajillo chilies (or any dried chili of your choice)
• 2 dried ancho chilies
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp oregano
• Salt and pepper to taste
• 1-2 cups of beef or chicken broth (for the sauce)
• 2 tbsp vegetable oil

For the Masa:

• 4 cups masa harina (corn flour)
• 1 cup vegetable shortening or lard
• 1 ½ tsp baking powder
• 1 tsp salt
• 2 ½ cups chicken broth (or water, as needed)

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