Tamales

Name: Tamales
Cook time: 260 min
Total time: 260 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 30 Dried Corn Husks, hojas de maíz; 1.5 kg Pork Shoulder, pork butt; cut into large chunks; 1/2 White Onion; 2 Garlic Cloves, smashed; 2 Bay Leaves; 1 tsp Salt; 2 l Water, for simmering; reserve broth; 9 Guajillo Chile, drieds, stemmed and seeded; 4 Ancho Chile, drieds, stemmed and seeded; 3 Garlic Cloves; 1/4 White Onion; 1 tsp Cumin Seeds; 1 tsp Mexican Oregano; 1 1/2 tsp Salt; 1 tbsp Apple Cider Vinegar; 1 1/2 cups Pork Cooking Broth, reserved; 1 kg Masa Harina, nixtamalized corn flour; 300g Lard, manteca de cerdo; at room temperature; 1 l Pork Cooking Broth, warm, reserved; plus a little more if needed; 2 tsp Baking Powder; 2 1/2 tsp Salt, fine

These homemade tamales feature tender, slow-cooked pork wrapped in soft masa and steamed in corn husks for a comforting, deeply flavored classic. A bright chile sauce made from rehydrated guajillo and ancho chiles coats the shredded pork, while a fluffy, buttery masa adds the perfect pillowy texture. They make a festive meal for gatherings or a rewarding weekend project that fills the kitchen with irresistible aromas.

These homemade tamales feature tender, slow-cooked pork wrapped in soft masa and steamed in corn husks for a comforting, deeply fl... Show more

Traditional Mexican Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

4 hrs

Price

1,11 €

Calories

813 kcal

meal prep

gluten free

low sugar

kid friendly

Method

Soak the husks

Rinse the Dried Corn Husks under cool Water, then put them in a large bowl and cover them with hot water. Weight them with a plate so they stay submerged and soak for 30 minutes until flexible. Drain well and keep them covered so they don't dry out while you work.

Simmer the pork

Put the Pork Shoulder, White Onion, smashed Garlic Clove, Bay Leaf, and 1 tsp Salt in a large pot, then add about 2 liters of water, just enough to cover by about 2 inches. Bring it to a boil, lower the heat to a gentle simmer, and cook for 2 hours, skimming off any foam, until the pork is very tender. Lift out the meat, shred it with two forks, and strain the cooking liquid; keep it warm for the sauce and masa.

Make the salsa roja

Put the Guajillo Chile and Ancho Chile in a saucepan, cover them with just enough hot water to soften, and soak for 15 minutes. Transfer the chiles to a blender with the garlic, onion, Cumin Seeds, Mexican Oregano, Apple Cider Vinegar, and 1 1/2 cups of the reserved Pork Cooking Broth, then blend until very smooth. Pour the sauce into a pan, season with another 1 1/2 tsp salt, and simmer for 10 minutes until it darkens slightly and thickens; toss the shredded pork with enough sauce to coat it well, and save the rest for serving.

Mix the masa

In a large bowl, beat the room-temperature Lard until it looks light and creamy, then mix in the Masa Harina, Baking Powder, and 2 1/2 tsp fine salt. Pour in about 1 liter of warm Pork Cooking Broth a little at a time, mixing until you have a soft, spreadable dough that feels smooth and elastic; add a splash more broth if it seems dry.

Fill the tamales

Lay a softened husk shiny side up, spread a thin layer of masa on the wide end, and spoon on some of the saucy pork filling. Fold one side of the husk over the filling, fold the other side over, then tuck the bottom up to make a neat packet. Keep going until you use all the dough and filling, and don't overfill or the seams will burst in the steamer.

Steam the tamales

Stand the tamales upright in a steamer basket over simmering water, with the open ends facing up and the packets packed snugly so they support each other. Line the basket or top layer with a few extra husks, cover tightly, and steam for 1 hour until the masa feels firm and pulls away from the husk. Keep the water below the basket and add more hot water if the pot gets low.

Rest and serve

Turn off the heat and let the tamales sit covered for 10 minutes so the masa firms up. Unwrap and serve warm with the extra sauce spooned over the top or passed on the side.