{"id":18606,"date":"2025-09-03T17:52:00","date_gmt":"2025-09-03T17:52:00","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=18606"},"modified":"2025-09-28T13:36:53","modified_gmt":"2025-09-28T13:36:53","slug":"my-grandmother-tamales-with-pork-ancho-chiles","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/my-grandmother-tamales-with-pork-ancho-chiles\/","title":{"rendered":"Tamales de mi abuela Nanni con cerdo y chiles ancho y guajillo"},"content":{"rendered":"\n

These Christmas tamales with pork and ancho and guajillo chiles are made every year by the family of Angela Pag\u00e1n, a journalist who lives in Chicago\u2019s Pilsen neighborhood. As long as Angela can remember, she, her abuela Nanni, and mom have crowded into the kitchen to make their family-famous recipe for this Mexican masa-stuffed holiday tradition.<\/a><\/p>\n\n\n\n

\u201cIn my 25 years of life there has not been a single year I did not have these tamales,\u201d says Angela. \u201dThese tamales were and will continue to only be made on Christmas Eve, Noche Buena. We do not make them one day sooner.\u201d<\/p>\n\n\n\n

This Christmas Eve, the traditional tamales will again be prepared \u2014 but, sadly, only by Angela and her mother. They lost Nanni last fall after a brief illness and they miss her beyond words. Nanni had just celebrated her 86th birthday that past June. <\/p>\n\n\n\n

Angela and her mother plan to honor Nanni\u2019s life and legacy by going into their kitchen as they have every Christmas Eve and making Nanni\u2019s recipe in her honor. <\/p>\n\n\n\n

Nanni would have liked that, says Angela.<\/p>\n\n\n\n

Her grandmother was the family cocinera, known for her magical way with so many traditional Mexican dishes. Nanni cooked for her family since she was a small child, says Angela. <\/p>\n\n\n

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\"Making
Making these tamales with pork and ancho chile are a Noche Buena tradition for Angela Pag\u00e1n\u2019s family.\n<\/figcaption><\/figure>\n<\/div>\n\n\n

\u201cMy grandma was born and raised in Linares, Nuevo Le\u00f3n<\/a>, but her adult life was spent in Monterrey<\/a>. As the oldest of 10, she left school at a very, very young age to help raise her nine siblings. She learned to master traditional, homemade meals. Everyone always looked to her as a mom, a caregiver. Nanni showed her love by feeding you,\u201d says <\/meta>Angela. <\/p>\n\n\n\n

My mom and I will continue making this recipe every year because it\u2019s a piece of Nanni that is still with us. This tamales recipe is something she left behind for us and we\u2019re going to keep that tradition going for her.\u201d<\/p>Angela Pag\u00e1n, a Mexican-Puerto Rican homecook, Chicago’s Pilsen neighborhood<\/cite><\/blockquote><\/figure>\n\n\n\n

\u201cMy Nanni and my mom have made these tamales my entire life. I asked my mom and she said the same applies to her. Nanni made them by herself, until my mom was older and started helping. Then I came along and started getting my hands dirty, too.\u201d<\/p>\n\n\n\n

\u201cTamales Are a Labor of Love\u201d<\/h3>\n\n\n\n

\u201dAt the center of Mexico\u2019s culinary history we find corn, and if you look a little closer, you\u2019ll see the sacred bond that ancient cultures in Mesoamerica created between their gods, maiz and tamales,\u201d writes Emilly Olivares in her Familia Kitchen report on the history of tamales<\/a> and other masa-filled dishes. \u201cDelicious, filling and as prized today as they were by our Mesoamerican ancestors, tamales are one of defining dishes in comida Latina … Most recipes follow the same three-part formula: savory meat filling + corn-based dough + corn husk or banana leaf wrapping.\u201d<\/p>\n\n\n

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\"Pork
\u201cMy mom and I will continue making this recipe every year because it\u2019s a piece of Nanni that is still with us,\u2019\u201d says Angela.<\/figcaption><\/figure>\n<\/div>\n\n\n

Nanni\u2019s recipe stays true to this tamales trinity with its pork and chiles filling, masa harina<\/a>, and corn husk wrapping. The result is memorably special, says Angela. She and her family look forward all year long to feasting on Nanni\u2019s tamales on Christmas Eve, with everyone gathered around.<\/p>\n\n\n\n

\u201cThe simplest way to explain why these tamales are so special is: They\u2019re a labor of love,\u201d says Angela. \u201cAll the work we put into making them for our family each year. The ritual of making these tamales has always been reserved for that day alone. I think that\u2019s part of what makes this dish stand out above others for me and my family.\u201d<\/p>\n\n\n\n

Yes, the ritual must continue, says Angela. Of course. For all the traditional reasons tamales are made\u2014and one bittersweet new one.<\/p>\n\n\n\n

This year, next year and forever: \u201dWe will be making them on Christmas Eve, and we will be thinking of Nanni the whole time,\u201d says Angela. <\/p>\n\n\n\n

\u201dShe’s always there with us when we make them, and she always will be. My mom and I will continue making this recipe every year because it\u2019s a piece of Nanni that is still with us,\u201d says Angela. <\/p>\n\n\n\n

\u201dThis tamales recipe is something she left behind for us and we’re going to keep that tradition going for her.\u201d<\/p>\n\n\n\n

A Celebration of Tamales Around el Mundo<\/h3>\n\n\n\n

Curious about tamales around el mundo\u2014and the many names they go by? <\/p>\n\n\n\n

In honor of the festive holiday season this year and every year, Familia Kitchen is honored to spotlight special family-famous recipes of masa-stuffed wonders across Latino cultures. Whether they are called tamales, pasteles, hallacas, humitas, check out these beloved family-famous recipes:

\u2022 Luis\u2019 Guatemala<\/a>n tamales<\/strong><\/a>;
\u2022 Liliana\u2019s Venezuelan beef, pork and chicken hallacas<\/a>;
\u2022 Michelle and Pat\u2019s Puerto Rican yuca, plantain, green bananas & pork pasteles<\/a>;
\u2022 Do\u00f1a Paula\u2019s Belizean tamales<\/a>;<\/strong>
\u2022 Lisa\u2019s Panamanian chicken & pork tamales<\/a><\/strong>
\u2022 We even celebrate legendary Mexican<\/a><\/strong> artist Fr<\/strong><\/a>ida Kahlo\u2019s favorite red pork tam<\/a><\/strong>ales<\/strong><\/a>! <\/p>\n\n\n\n

If you want to go deeper, check out our history of tamales and corn in Mexico<\/strong><\/a> and across Latinx cultures, and Angela\u2019s culinary inquiry into why so many Mexican families eat tamales every Candelaria feast on February 2<\/a>!<\/strong><\/p>\n\n\n\n

Is Your Family Ready to Make Holiday Tamales?<\/h2>\n\n\n
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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My Grandmother Nanni\u2019s Tamales with Pork & Ancho Chiles<\/h2>\n\n
\n \t\t \t\t\tRecipe by Angela Pag\u00e1n<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>4.1<\/small> from<\/small> 26<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    100 to 125<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    1<\/p>hour <\/span><\/div>

    <\/span>Cooking time<\/span>

    1<\/p>hour <\/span>

    30<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      10<\/span> lbs<\/span> pork shoulder or pork butt<\/span><\/p><\/li>

    • <\/span>

      10<\/span> lbs<\/span> masa harina for tamales<\/span><\/p><\/li>

    • <\/span>

      2<\/span> packs<\/span> ancho or guajillo chiles, 6 oz total<\/span><\/p><\/li>

    • <\/span>

      1 to 2<\/span> tsp<\/span> garlic powder<\/span><\/p><\/li>

    • <\/span>

      1 to 2<\/span> tsp<\/span> garlic salt<\/span><\/p><\/li>

    • <\/span>

      1 to 2<\/span> tsp<\/span> adobo seasoning<\/span><\/p><\/li>

    • <\/span>

      1<\/span> packet<\/span> saz\u00f3n<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> vegetable oil<\/span><\/p><\/li>

    • <\/span>

      3 to 4<\/span> tsp<\/span> salt, or to taste<\/span><\/p><\/li>

    • <\/span>

      1 to 2<\/span> tsp<\/span> pepper, or to taste<\/span><\/p><\/li>

    • <\/span>

      16<\/span> oz<\/span> manteca or lard<\/span><\/p><\/li>

    • <\/span>

      100 to 125<\/span> corn husks<\/span><\/p><\/li>

    • <\/span>

      1<\/span> disposable aluminum pie tin<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Prep Step (the Day Before)<\/strong><\/li>
      • Soak the corn husks in warm water, preferably overnight.<\/li>
      • Make the Meat<\/strong><\/li>
      • Boil the meat in a pot with garlic powder, garlic salt, adobo seasoning and water to cover until fully cooked.<\/li>
      • When the meat is cooked, take it out of the pot and shred it. Set aside. <\/li>
      • Keep the broth it cooked in and set aside for use later.<\/li>
      • Prep the Chiles and Make the Salsa<\/strong><\/li>
      • Boil the dried chiles (your choice: ancho, which Angela\u2019s family prefers, or guajillo) in water to cover in a separate pot.<\/li>
      • Once the chiles are boiled, take them out and place on a flat work surface. Reserve the chile water.<\/li>
      • De-stem and peel the chiles. Take out some of the seeds, but leave in some, depending how you like spiciness. Customize to your family\u2019s heat tolerance.<\/li>
      • Place the peeled chiles, salt, pepper and about \u00bd to 1 cup of water (depending on the consistency you like your salsa) from the boiled chiles in a blender. Pulse the salsa. Taste and adjust for salt and pepper, as needed. Add a little bit of water if you like your salsa less creamy. Set aside.<\/li>
      • Finish Your Pork and Chile Filling<\/strong><\/li>
      • Add oil to a frying pan and turn heat to medium.<\/li>
      • Add the shredded meat to the pan and heat for 2 to 3 minutes. <\/li>
      • Add most of the chile salsa to the pan, but hold back about a \u00bd cup of sauce for the masa. <\/li>
      • Add salt, pepper and saz\u00f3n, to taste. <\/li>
      • Let the beef filling simmer for 10 minutes. Set aside.<\/li>
      • Make the Masa (Hands on and Messy!)<\/strong><\/li>
      • Pour the masa in a large bowl or container into which you can easily fit your hands.<\/li>
      • Grab a handful of manteca or lard and work it into the masa with your hands. Knead the masa for about 5 minutes. <\/li>
      • Add a pinch of salt to taste and knead for a last minute or two until it starts to feel smooth.<\/li>
      • If the masa feels too thick, add a little water to soften and knead it into the mix.<\/li>
      • When the masa feels like it\u2019s at the right consistency\u2014not too wet, not too dry\u2014add the remaining 1\/2 cup of blended chile salsa. Knead it into the masa so that its color changes throughout.<\/li>
      • Putting It All Together: Make Your Tamales<\/strong><\/li>
      • Set out plates or bowls with your three tamale elements laid out in front of you for easy assembly: the masa, pork filling and corn husks.<\/li>
      • Take a corn husk in hand and spread about a three-finger scoop onto the wider end of the corn husk. <\/li>
      • Press it to spread evenly. Take a pinch of the meat (as much or as little as you like but remember the corn husk needs to be able to close) and make a vertical line with it in the masa.<\/li>
      • Roll up the corn husk so that it’s sealed. Tuck the husk tail underneath it. Set it aside on a large plate and repeat until all the tamales are stuffed, sealed and stacked on the pate.<\/li>
      • Steam Your Tamales<\/strong><\/li>
      • Take the aluminum disposable pie tin and stab it a few times with a fork or knife to create a half dozen small holes.<\/li>
      • Place the punctured pie tin at the bottom of a large steamer pot. Arrange the sealed tamales on top of it. The tamales should all be standing up, packed into rows that are not too tight but not too loose, in layers. Leave at least 1 inch or 2 of space at the top of the tamale pot before it reaches the rim.<\/li>
      • Pour 1 to 2 cups of the broth leftover from the boiled meat over the tamales. Cover the tamales with extra corn husks or a damp kitchen towel. Firmly place the lid on the pot.<\/li>
      • On medium high, bring the pot a boil and immediately lower the heat to low. <\/li>
      • Steam the tamales for a minimum of 45 minutes to 1 hour. <\/li>
      • Let them drain and serve the steamed tamales you will eat. Freeze the rest for later feasting. Feliz Noche Buena, from Nanni, \u00c1ngela and her mom\u2019s familia to yours.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • This recipe makes anywhere between 100 to 125 tamales, depending on how generous you are with the meat filling.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t