mom’s traditional mexican tamales recipe
My grandma had been increased in Mexico therefore we eat a lot of Mexican recipes – one of my all-time favorites?
We make tamales for Christmas every year – it’s turned into such a delicious tradition – and now we get as many household members together as we can in making them! Making them together can be as fun as eating them!
Basic Ingredients for mom’s traditional mexican tamales recipe
RED PORK FILLING
3 1/2 pound pork shoulder
1 tsp sliced
6 tsp garlic – smashed/peeled
34 sprigs thyme
1/2 tsp salt
4 bay leaves
De-stem and de-seed the dried chilies
Soak in warm water (weighted down) for 23 hours.
Drain the tender chilies and set in the blender (keep some water)
Add the garlic, onions, thyme, salt, and pepper and combine – add a few chili waters if needed.
Cut the pork into 3-inch cubes
Marinade the pork in the chili blend overnight.
Add the marinated pork and bay leaves to your slow cooker and cook for 8 hours on low.
GREEN CHICKEN FILLING
1 1/2 pounds tomatillos
4 garlic cloves – smashed and peeled
1 tsp salt
A lot of cilantro
4 chicken breasts cooked and shredded
Peel the tomatillos and cut in half horizontally and place on a baking tray.
De Heat and seed the chilies and set on a tray.Broil in the oven for about 6 mins on each side.
Place the tomatillos, chilies, garlic, peppermint, and peppermint in the blender and puree Mix with the shredded chicken and fulfill tamales.
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 C chicken broth
First, whip the lard until it’s fine and fluffy
Mix the dry ingredients.
Add half the lard and mix, adding lard just a little at a time until the required consistency
Dry off one at one time
Flatten into about the depth of 2 dimes (I work with a tortilla press, a rolling pin will probably do the job too)
Put in a tender corn husk
Meet roughly 2 1/2 Tbsp filling
Fold the sides in then your ground, wrap in the corn husk and squish together the very best
Stack log cabin style in a steamer
Steam for 1 hour then take out and then let rest for 15 mins
1 piece beans (I do 4 cups)
4 parts (I do 16 cups)
Salt pork (aka fatback)
Onions (I do 68 )
Salt to taste
Bring the beans, water, sausage, and pork into a boil – dense boil 5-7 hours stirring Occasionally (more often near the end)
I love to add a few more onions in the last 2 hours Serve with cheese and jalapenos. Our mom’s traditional mexican tamales recipe is ready.