There are definitely perks of being the daughter of a Mexican immigrant, and learning how to make tamales is one of them. I grew up far away from most of my family, but we would travel to visit them every couple of years, where they would hold big tamaladas — which is basically a party where (mostly) women gather to roll tamales and gossip.
Do I have my Mexican paternal grandmother's recipe for tamale filling? Lo siento, no. But I do have my Houston born and raised mom's interpretation. These may not be the most authentic tamales you'll ever make in your life, but they're definitely easy enough for a busy mother of five to make. Thanks, Mom!
More: How to Roll Tamales
Yields 5 dozen
If you can render your own lard, these are a million times tastier. But sometimes you have to go with what's easy. Ask at the butcher at your local grocery store to see if they make their own lard.
Feel free to play around with the filling ingredients by adding corn niblets, whole chilies, fresh cilantro (after cooking) and whatever else sounds good.
Before you go, check out our slideshow below.
Originally published August 2016. Updated March 2017.
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