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Tamales

Corn masa dough filled with tender pork in red chile sauce, wrapped in corn husks and steamed until pillowy soft. A labor-intensive Mexican tradition that rewards every minute of effort.

DinnerMexicanAdvanced

1 hr

Prep

1 hr 30 min

Cook

2 hr 30 min

Total

Servings

Advanced

Difficulty

Instructions

Soak the corn husks in warm water for 1 hour. Boil the pork in salted water until very tender, about 60 minutes. Shred with two forks. Reserve the broth.

Toast the guajillo chiles in a dry skillet for 30 seconds per side. Soak in hot water for 15 minutes. Blend with garlic, cumin, oregano, and 1/2 cup cooking broth. Simmer the sauce for 10 minutes, then toss with the shredded pork.

Beat the lard with an electric mixer until fluffy, 3-4 minutes. Gradually add masa harina, baking powder, salt, and warm broth. Beat until a small ball of masa floats in water.

Tip: The float test tells you the masa has enough air beaten in. If it sinks, keep whipping. Well-whipped masa makes light, fluffy tamales.

Spread 2-3 tablespoons of masa on each corn husk. Add a spoonful of pork filling down the center. Fold the sides of the husk over, then fold up the bottom. Stand upright in a steamer.

Steam for 60-75 minutes until the masa pulls away cleanly from the husk. Let rest 10 minutes before serving.

Nutrition per Serving

340kcal

Calories

18g

Protein

24g

Carbs

20g

Fat

Fiber

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Tamales

Ingredients

For the masa

For the filling

Instructions

Nutrition per Serving

Tags

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