Christmas Tamales and Full Hearts, continued...
Step 3: Prepare the Masa 1. In a large bowl, beat the lard until fluffy( 5 minutes with an electric mixer works great). 2. In another bowl, mix masa harina, baking powder, and salt. 3. Gradually beat the masa mixture into the lard, adding warm broth a little at a time.
4. Masa should be light and spreadable— like thick peanut butter. Test it: Drop a small piece in water. If it floats, it’ s ready!
Step 4: Assemble the Tamales 1. Spread a softened corn husk flat with the narrow end at the top. 2. Spread about 2 tablespoons of masa in the center( a little toward the wide end). 3. Add 1 tablespoon of pork filling on top of the masa. 4. Fold the sides of the husk in toward the center, then fold the narrow top end down.
5. Repeat until all the masa and filling are used.
Step 5: Steam the Tamales 1. Arrange tamales standing upright in a large steamer pot, open ends up. 2. Add water just below the rack( don’ t let it touch the tamales). 3. Cover with a damp towel and lid. Steam for 1½ – 2 hours, adding water as needed. 4. They’ re done when the masa pulls away easily from the husk.
As we sit around the table, plates full and hearts even fuller, we know that making tamales isn’ t just about food— it’ s about family, love, and the joy of being together.
And every Christmas, as we gather once more, we remember that these moments— shared over tamales— are the sweetest part of the season.
26 WINTER 2026 Gilroy • Morgan Hill TODAY Magazine: Go. Make history... gmhtoday. com