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Tamales Recipe

Mexican · Main course · 150 min total

Tamales are a traditional Mesoamerican dish made of masa (corn dough) filled with savory or sweet fillings, wrapped in corn husks, and steamed. This recipe offers classic pork tamales with red chile sauce.

Ingredients

• 20 dried corn husks
• 1 lb pork shoulder, cut into chunks
• 1/2 onion, quartered
• 2 cloves garlic
• 1 tsp salt
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 2 cups masa harina
• 1 tsp baking powder
• 1/2 cup lard or vegetable shortening
• 1 cup warm chicken broth or water

Instructions

1. Soak corn husks in warm water for 30 minutes until pliable. Drain and pat dry.
2. Place pork, onion, garlic, and salt in a pot; cover with water. Bring to boil, reduce heat, and simmer until tender, about 1 hour. Remove pork and shred; reserve 1 cup broth.
3. Meanwhile, toast guajillo and ancho chiles in a dry skillet for 2 minutes. Cover with hot water and soak for 20 minutes. Drain and blend with cumin, oregano, and 1/2 cup reserved broth until smooth. Strain sauce.
4. In a large bowl, mix masa harina and baking powder. Cut in lard until crumbly. Gradually add warm broth (or water) and mix until soft, spreadable dough forms.
5. Spread 2-3 tablespoons masa onto the center of each husk. Spoon 1 tablespoon shredded pork and 1 tablespoon chile sauce onto the masa.
6. Fold sides of husk over filling, then fold bottom up. Arrange tamales standing upright in a steamer basket.
7. Steam over medium heat for 45 minutes, adding water as needed. Tamales are done when masa pulls away from husk easily.
8. Let rest 5 minutes before serving.

Tips

• For a vegetarian version, replace pork with cheese and roasted poblano strips.
• Store leftover tamales in the refrigerator for up to 5 days or freeze for 3 months.
• Reheat steamed or microwaved with a damp paper towel.

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