Delicious and savory pork tamales, a traditional Mexican dish made with seasoned pork wrapped in a masa dough and steamed in corn husks.
Preparation time
1h
Cooking time
2h 30min
Ingredients
20 Servings
- 40 corn husks
- 10 dried red chili peppers
- 5 garlic cloves
- 500 g lard
- 1 kg masa harina
- 1 onion
- 1.5 kg pork shoulder
- 1 tbsp salt
- 2 l water
Directions
Step 1
Place the pork shoulder in a large pot with water, salt, garlic, and onion. Bring to a boil, then reduce heat and simmer until meat is tender, about 90 minutes.
Step 2
Remove pork from the pot and let cool. Shred the meat using two forks.
Step 3
Soak the dried red chili peppers in hot water for about 30 minutes. Drain and blend them into a smooth paste.
Step 4
Mix the chili paste with the shredded pork. Set aside.
Step 5
In a large bowl, mix masa harina with lard and enough broth (from the pork) to make a soft dough.
Step 6
Rinse and soak the corn husks in warm water until pliable.
Step 7
Spread a thin layer of masa dough on each corn husk. Add a spoonful of the pork mixture in the center.
Step 8
Fold the sides of the corn husk to enclose the filling, then fold the bottom end up.
Step 9
Arrange the tamales in a steamer basket, open side up. Steam for about 60 minutes.
Step 10
Allow tamales to cool slightly before serving.