This recipe has become a tradition for my father (who is 70) and I to make the day after Thanksgiving for the last 4 years. Thank you for this great recipe and the great memories I will have the rest of my life. Tina, California

Very good recipe! Thanks! Tip: Instead masa harina I used white corn meal.

If you are going to take the time to make Tamales, you want them to turn out perfectly. This is a good recipe but the instructions leave out a few important steps: (1.) One of the biggest mistakes, when making the Masa dough, is not mixing long enough; which causes the tamales to fall apart. Mix the Masa dough with an ELECTRIC MIXER, until a small amount (1 tsp) will float in a cup of cool water. (2.) Spread the dough on the bottom 2/3 of the corn husk; placing the filling in a line down the center of the dough. (3.) You should never have to secure your Tamales with a toothpick or strip of corn husk, if folded properly. When folding; fold in one long side, about 1/3 over filling; then fold in the other long side, overlapping the first (this will help to hold the tamales together). Fold down the top 1/3 and place in steamer standing upright, with the folded end down and open end up. Turning your pan on its side will make it easier to stack the Tamales on top of each other. As you lay the Tamales in the pan, on top of each other, this will also help to keep them folded. Don’t over pack the pan, just tightly enough to keep Tamales in an upright position. If you don’t have a Tamale steamer you can use a large pot with cover. Place an inverted cake pan in the bottom of the pot and place an inverted pizza pan over the cake pan. Stand your Tamales (open end up) in the pan; add water, cover, and steam.

These are great whole family enjoyed them. I found that they were a little dry so I added more of the broth on the 2nd set and they came out perfect!

I have made tamales for years, and this is a good recipe. I just wanted to say that IF you love tamales but can't eat them due to the fattening nature of the ingredients, there is a very good substitute. You can use water (yes, water) instead of lard. And if you need less meat you can use the same spices in some blended blackeyed peas for the filling. Now I know this is not the SAME, but it IS quite good and would be a great way to once again have tamales even though your doctor has said 'NO.'

First time tamale maker here...so like many other reviewers, I used this as a jumping off place and followed my instinct on flavors. I used 5 lbs pork shoulder, cooked it in the Crockpot overnight with 1/2 large onion, 5 cloves garlic, 1 tsp crushed oregano, and 5 New Mexico dried chiles. I used some of the cooked chiles and added some extra reconstituted ones for more flavor in the meat sauce. I also thought it was bland so used 2 (ea) canned chipotle chiles in adobo for some heat - that absolutely made the sauce. Saved the meat broth - strained it and used it in the masa. I wholeheartedly give due praise to all of the abuelitas out there who stand on their feet all day making tamales. I just finished steaming the 4th batch and I am WIPED OUT! Whew! Totally worth it though as my husband tells me these would meet his abuelita's standards. Thanks!

I haven't made the tamales yet, but I did make the meat filling, and it was wonderful. A couple things that I did was add a little more garlic, and some cumin seeds. Also, after I drained the meat and onions and garlic mixture, I pureed the onions and garlic with a little of the broth to make a sauce and I mixed it in with the shredded pork. It really added flavor and helped the pork retain moisture.

This is delicious and very easy to make. I will use New Mexico chili next time for more heat because the California chili pods have no heat at all but still a great, amazing taste. For the masa I used double the salt indicated and it came out great, I will definetely make them again. Thanks for the recipe.

I looked for a very long time for the perfect tamale recipe. Thanks to you, my search has ended LOL!

I made 1/2 with pork and 1/2 with chicken. Both were absolutely delicious. The chile sauce was just awful. Not sure if the dried chiles were poor quality or the recipe but it had no flavor, all we could taste was salt. Highly recommend cooking the meats a day ahead of time and if possible working with at least one other person. Less tiresome to make the tamales. It is not hard just time consuming.

I only used the recipe for the dough and it was delicious!!!!!!!! Best i've ever made. I tweaked it a little by adding yeast to make it more bread like. Again best I have EVER made!

We made tamales for our church Christmas dinner. We made over 200 tamales following this recipe we used Maseca brand masa harina for the dough and we followed thair directions for that but I just want to say that the tamales were awesome. The next day we had tamale left overs for lunch after our Christmas church service.By the way tamales are always better the day after heat them up on the comal.

Tamales are a Christmas tradition here and these are the real deal. I got raves on mine this year from our friends that we gave a dozen to. The chili's used here are very mild, so I use cascabel peppers. I always use 2 pork tenderloins to make mine. I poured all the chili sauce on the shredded meat, added about 1/2 tsp each of ground ancho chili powder and ground chipotle chili powder since it adds a smoked taste. Then let in stand for several hours before I made it into tamales. This is easier done the day ahead. I also add some ground ancho chili about 1/2 tsp. and 1/4 tsp ground chipotle chili to the masa. I use Maseca brand instant corn masa flour. I use almost all the broth and make the masa the consistency of peanut butter. I do have to make double the masa to use all my filling though. I don't measure the filling out, I just take some with my fingers and lay out a strip of filling down the center. It gives me 4 dozen tamales. We all agree these are even better the next day. They get spicier after reheating. I took some to work and everyone thought they came from the local (and favorite) tamale shop here. Took a bit of work, but was simple to do, and worth the time. Very easy to do, you just need a little time. If you are going to the trouble and effort you may as well make lots of tamales... I've done these with the lard and with crisco, the lard is better, so don't substitute. Delicioso! Muy Bueno!

This was a wonderful recipe, and very close to authentic. I am 3rd generation Mexican, and have been looking for that perfect homecooked recipe. I did slowcook the pork overnight on low and added some ground cumin and adobo, with a little extra garlic. Use the broth for the masa and use your hands it is much easier. I also added cumin, garlic salt, and adobo in the masa for a little more flavor. As all tamales it is time consuming, but unbelievabley yummy. Thanks so much for helping me recreate a favorite memory. They were a hit!

The BEST dough recipe! Awesome! Don't let the lard scare you. It is a must....no worse than shortening, but it makes a HUGE difference! Really whip it up for a light, fluffy dough!

my bf from spain and his brother's gf is from el salvador. she makes tamales all the time and their soooo good. these tamales are dry and have little flavor. i plan on asking her for the recipe and posting it so you know what they should taste like.