Real Homemade Tamales

Step 4: Whip Up the Fluffy Masa 🥣

1. In a large bowl, whisk together the masa harina, baking powder, and salt.
2. In a separate large bowl (or stand mixer), beat the lard until it is light and fluffy (about 2–3 minutes).
3. Alternately add bits of the masa harina mixture and the warm pork broth to the lard, beating continuously until a smooth, spreadable dough forms (resembling thick peanut butter).
4. The Float Test: Drop a small pea-sized ball of dough into a glass of cold water. If it floats, your masa is perfectly light and ready! If it sinks, whip it for a few more minutes.

Step 5: Assemble the Tamales 🫔

1. Take a softened corn husk and pat it dry with a towel. Lay it flat in your hand with the smooth side facing up and the wide end at the top.
2. Spread about 2 tablespoons of masa onto the top-center half of the husk, creating a thin, even square (leave a border around the edges).
3. Spoon 1 to 1.5 tablespoons of the shredded pork filling right down the center of your masa square.
4. Fold one side of the husk over the filling, then fold the other side over to enclose it like a cylinder. Fold the narrow bottom tail of the husk upwards. You can tie them with a thin strip of corn husk to hold them together beautifully (just like in the photo!).

Step 6: Steam to Perfection 💨

1. Add water to the bottom of your tamale steamer pot (keep it just below the steaming rack). Line the rack with a few extra corn husks.
2. Stand the tamales upright on the rack, with their open ends pointing up. Pack them tightly enough so they stay upright, but leave enough room for steam to circulate.
3. Cover the top of the tamales with a layer of damp corn husks or a clean, damp towel, then seal tightly with the pot lid.
4. Bring the water to a boil, then turn the heat down to medium-low. Steam for 1 hour to 1 hour and 15 minutes.
5. Check the water level occasionally to ensure the pot doesn’t dry out, pouring more hot water down the side if needed.

🎉 Serving & Storage Tips

Freezing: Tamales freeze beautifully! Once completely cooled, pack them into freezer bags. Re-steam them for 15 minutes straight from the freezer whenever you need a quick, delicious meal. 😍

The Doneness Test: Remove one tamale and let it sit for 5 minutes. If the husk peels away cleanly from the masa without sticking, they are perfectly done!

How to Serve: Serve hot alongside a crisp garden salad with cherry tomatoes 🥗, fresh salsa, and a drizzle of the extra meat drippings or warm chile sauce!