Grandmother’s Tamales Recipe

#### 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)

#### Additional:
– Corn husks (soaked in warm water for about 30 minutes)
– Optional garnishes: Salsa, sour cream, or extra chili sauce

### Step-by-Step Instructions for Grandmother’s Tamales:

#### 1. **Prepare the Pork Filling:**
Start by cooking the pork shoulder. Place it in a large pot with water, add salt, and bring it to a boil. Lower the heat and simmer for about 1.5 hours or until the meat is tender and easily shreddable. Once the pork is cooked, remove it from the pot and shred it with two forks.

In a separate pan, heat the vegetable oil over medium heat. Sauté the chopped onions and garlic until fragrant and softened, about 3-5 minutes. While this is happening, prepare the chili sauce. Remove the stems and seeds from the dried chilies, and then toast them lightly in a dry pan for about 2 minutes, being careful not to burn them. Once toasted, soak the chilies in hot water for about 15 minutes to soften them.

After the chilies have softened, blend them in a food processor or blender with the cumin, paprika, oregano, and about 1 cup of the broth. Blend until smooth. Pour this sauce over the sautéed onions and garlic, and let it simmer for a few minutes.

Add the shredded pork to the sauce, mixing well to combine. Add more broth if needed to achieve your desired consistency. Allow the mixture to simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Set the filling aside to cool.

#### 2. **Prepare the Masa:**
In a large mixing bowl, combine the masa harina, baking powder, and salt. Add the vegetable shortening (or lard) and use your hands or a pastry cutter to blend the fat into the dry ingredients until it resembles coarse crumbs.

Gradually add the chicken broth (or water), stirring constantly, until the masa dough becomes smooth and pliable. The consistency should be soft but not sticky. To test if the masa is ready, take a small piece and roll it into a ball. If it holds together and doesn’t crack, it’s good to go.

#### 3. **Assemble the Tamales:**
Lay out a soaked corn husk on a flat surface. Take a portion of masa (about 1 tablespoon) and spread it evenly over the center of the husk, leaving space at the top and bottom for folding. Spoon a generous amount of the pork filling in the center of the masa.

To wrap the tamale, fold the sides of the corn husk over the masa, then fold the bottom up toward the top. The tamale should be snug but not overly tight, as the masa will expand as it cooks.

#### 4. **Steam the Tamales:**
In a large steamer, arrange the tamales upright, with the open end facing up. Cover the tamales with a wet cloth or extra corn husks to keep the moisture in while they steam. Cover the steamer and cook the tamales for 1.5 to 2 hours, checking occasionally to ensure there is enough water in the bottom of the steamer. The tamales are done when the masa separates easily from the corn husks and is firm to the touch.

#### 5. **Serve and Enjoy:**
Once the tamales are cooked, let them cool slightly before serving. Tamales are best enjoyed fresh, but they can also be stored in the refrigerator and reheated. Serve with your favorite salsa, sour cream, or chili sauce on the side for extra flavor.

### Tips for Perfect Tamales:

– **Use fresh masa harina:** Fresh masa harina yields a more tender, flavorful tamale. Be sure to check the expiration date on your masa harina package for the best results.
– **Don’t overstuff the tamales:** While it’s tempting to add a lot of filling, too much filling can cause the tamales to fall apart. Keep the filling moderate so the masa can cook through properly.
– **Keep an eye on the steamer:** Make sure the tamales are standing upright in the steamer, and be mindful of the water level to avoid drying them out.

### Why Grandmother’s Tamales are So Special

What makes *Grandmother’s Tamales* stand out is the love and attention put into each step of the process. Tamale-making is a tradition that involves family, patience, and respect for the ingredients. From the carefully seasoned pork filling to the soft, perfectly cooked masa, each tamale is a testament to the art of home cooking.

As with many traditional recipes, every grandmother has her own variations—whether it’s a secret ingredient in the masa, the addition of a particular herb in the filling, or a special technique for wrapping the tamales. These tamales aren’t just a meal—they’re a piece of family history.

### Conclusion

Tamales are a comforting and flavorful dish that holds a special place in many hearts. Grandmother’s version is a family treasure, with the filling, masa, and spices blending to create a taste of tradition that can be passed down for generations. Whether you’re making them for a holiday celebration, a weekend family meal, or just to bring a little extra love to the table, these tamales will always remind you of the warmth of family and the joy of sharing a homemade meal. Enjoy the process, savor the flavors, and, most importantly, share these tamales with the ones you love.