Per serving · Approximate values estimated by AI
Classic Pork Tamales
Traditional dish · Mexican
Traditional Mexican tamales made with masa dough, filled with seasoned shredded pork, and steamed in corn husks. A staple for celebrations and everyday enjoyment.
Ingredients
- Dried corn husks50
- Pork shoulder2 lbs
- Ancho chiles4
- Guajillo chiles2
- Garlic4 cloves
- Onion1/2
- Chicken broth4 cups
- Lard1 cup
- Masa harina for tamales4 cups
- Baking powder2 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Soak corn husks in hot water until pliable. Drain and set aside.
- 2
Boil pork shoulder until tender. Shred the pork. Reserve cooking liquid.
- 3
Rehydrate dried chiles in hot water. Remove stems and seeds. Blend chiles with garlic, onion, and 1 cup of chicken broth to make a sauce. Strain the sauce.
- 4
In a pan, heat the chile sauce and add the shredded pork. Simmer until the sauce thickens and coats the pork. Season with salt and pepper.
- 5
Prepare the masa: In a large bowl, combine masa harina, baking powder, and salt. Gradually add softened lard and mix until crumbly.
- 6
Slowly add remaining chicken broth and some reserved pork cooking liquid to the masa mixture, mixing until a soft, spreadable dough forms. Beat the masa until light and fluffy.
- 7
Spread about 1/4 cup of masa onto each softened corn husk. Spoon about 2 tablespoons of pork filling onto the masa. Fold the husk to enclose the filling.
- 8
Arrange tamales upright in a steamer basket, ensuring they don't touch. Cover with remaining husks and a damp cloth. Steam for 1.5 to 2 hours, or until the masa pulls away cleanly from the husk.
- 9
Let tamales rest for 15 minutes before serving.
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