Enjoy the authentic taste of these traditional pork tamales, made with tender pork filling and wrapped in corn husks. Perfect for a festive meal or a comforting family dinner.
Directions
Step 1
Soak the dried corn husks in warm water for at least 30 minutes until pliable.
Step 2
Cook the pork shoulder in a large pot with enough water to cover, until tender (about 2 hours). Shred the pork and set aside.
Step 3
In a blender, combine the dried chili peppers, garlic cloves, cumin, and some of the pork cooking liquid. Blend until smooth to create a sauce.
Step 4
Heat the vegetable oil in a pan and sauté the chopped onion until translucent. Add the chili sauce and cook for 10 minutes. Mix in the shredded pork and cook for another 10 minutes.
Step 5
In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth and mix until a dough forms. Add the lard and mix until smooth.
Step 6
Spread a thin layer of the masa dough onto each soaked corn husk. Add a spoonful of the pork filling in the center.
Step 7
Fold the sides of the husk in towards the center, then fold the bottom up to enclose the filling.
Step 8
Place the tamales upright in a steamer and steam for 1 hour or until the masa is firm and cooked through.