Corn dough filled with red chile pork, wrapped in corn husks, and steamed. Mexican holiday food.
Ingredients
Scale
Measurement units
- 30 whole dried corn husks
- 4 cup masa harina
- 1 cup lard
- 1 tsp baking powder
- 1 tbsp salt
- 2 ½ cup pork or chicken broth
- 2 lb pork shoulder
- 8 whole dried guajillo chiles
- 3 whole dried ancho chiles
- 4 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
Ingredients
Scale
Measurement units
- 30 whole dried corn husks
- 4 cup masa harina
- 1 cup lard
- 1 tsp baking powder
- 1 tbsp salt
- 2 ½ cup pork or chicken broth
- 2 lb pork shoulder
- 8 whole dried guajillo chiles
- 3 whole dried ancho chiles
- 4 cloves garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
Instructions
Prep the husks
Soak corn husks in hot water 1 hour until pliable. Keep submerged.
Ingredients
- corn husks (30 whole)
Cook the pork
Simmer pork shoulder in salted water 1.5-2 hours until tender. Reserve 2.5 cups broth. Shred pork.
Ingredients
- pork (2 lb)
Make the chile sauce
Toast chiles, soak 20 minutes. Blend with garlic, cumin, oregano, and 1 cup broth. Strain. Simmer sauce with shredded pork 15 minutes.
Equipment
- blender
Ingredients
- guajillo (8 whole)
- ancho (3 whole)
- garlic (4 cloves)
- cumin (1 tsp)
- oregano (1 tsp)
Make the masa
Beat lard until fluffy, 3 minutes. Add masa harina, baking powder, salt, and remaining broth. Beat until soft dough forms. Test: dough should float in water.
Ingredients
- lard (1 cup)
- masa (4 cup)
- baking powder (1 tsp)
- salt (1 tbsp)
- broth (2 ½ cup)
Assemble to serve
Spread 2-3 tbsp masa on husk, leaving border. Add 2 tbsp filling. Fold sides over, fold bottom up. Repeat.
Steam until cooked
Stand tamales in steamer, open end up. Steam 1-1.5 hours until masa pulls away from husk.
Equipment
- steamer or large pot with rack
Before you cook
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