Tamales are masa spread on a corn husk, filled with pork in red chile, chicken or beans, folded and steamed until tender. In San Antonio they are a Christmas tradition, made by the dozen across the West Side.

The tamal is one of the oldest dishes in Mesoamerican cooking, and in San Antonio the holiday tamalada, the family gathering to make tamales by the hundred, is a deep-rooted December ritual. Mexican-American families and West Side spots like Tellez produce them by the dozen through the holidays, and the city holds an annual tamales festival celebrating the masa-and-pork tradition.

Where to eat Tamales in San Antonio

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Make it at home

Serves 243 hrAdvanced

Ingredients

  • 1kg masa harina for tamales
  • 300g lard, whipped
  • 1 litre warm pork or chicken stock
  • 1 teaspoon baking powder
  • Salt
  • 700g cooked pork shoulder, shredded in red chile sauce
  • 24 dried corn husks, soaked until pliable

Method

  1. Soak the corn husks in warm water until soft and pliable.
  2. Whip the lard until light, then beat in the masa harina, baking powder, salt, and enough warm stock to make a spreadable dough.
  3. Spread a thin layer of masa over the smooth side of each husk, leaving a border.
  4. Spoon the chile pork down the centre, fold the sides of the husk over the filling, and fold up the bottom.
  5. Stand the tamales upright in a steamer and steam 75 to 90 minutes until the masa pulls cleanly from the husk.

Editor tip. Test one tamal before steaming the whole batch; if the masa still sticks to the husk it needs more time. Make it a group effort, the traditional tamalada way.