Entree: Mexico – Mexican Street Food Classics – Tamales (Corn masa dough filled, wrapped in corn husks, and steamed until tender)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs 10 min

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 4 cups (480 g) masa harina for tamales
- 1 cup (225 g) lard or vegetable shortening
- 3 cups (720 ml) warm chicken broth, plus extra as needed
- 1 tbsp (15 g) baking powder
- 2 tsp (10 g) fine salt
- 2 lb (900 g) pork shoulder, boneless
- 1 small white onion, halved
- 2 garlic cloves
- 6 dried ancho chiles, stems and seeds removed
- 1 cup (240 ml) hot water for soaking chiles
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tbsp (15 ml) vegetable oil
- 30–40 dried corn husks, soaked in hot water until pliable
- Kitchen twine or strips of husk for tying (optional)

Instructions

1. Cook the pork: place pork shoulder, halved onion, 1 garlic clove, and enough water to cover in a pot; bring to a simmer and cook until very tender, about 1.5–2 hours. Remove pork, reserve 1–1.5 cups (240–360 ml) cooking broth, shred pork with forks and set aside.
2. Soak the ancho chiles in 1 cup (240 ml) hot water for 20 minutes until softened; drain (reserve some soaking liquid). In a blender combine softened chiles, remaining garlic clove, 1/2 cup (120 ml) reserved pork broth or soaking liquid, cumin, oregano, and a pinch of salt; blend to a smooth paste.
3. In a skillet heat the oil over medium heat and cook the chile paste for 5–8 minutes, stirring, then add the shredded pork and 1/2 cup (120 ml) reserved broth; simmer 10 minutes so flavors meld. Adjust salt. Remove from heat.
4. Prepare masa: in a large bowl beat the lard or shortening until light and fluffy. In another bowl whisk masa harina, baking powder, and salt. Add the masa dry mix to the lard gradually, alternating with 3 cups (720 ml) warm chicken broth, beating to a soft, spreadable dough; masa should be moist and light—test by dropping a small piece in cold water, it should float; if too heavy add a bit more broth.
5. Drain soaked corn husks and pat dry. Spread about 1/3 cup (85 g) masa onto the center of each husk in a roughly 4x6 inch rectangle, leaving a border. Spoon 1–2 tbsp (15–30 g) of the pork and chile filling down the center of the masa.
6. Fold the sides of the husk over the filling, then fold up the bottom and fold or tie the top to secure. Repeat until ingredients are used; you should have about 24–30 tamales depending on size.
7. Arrange tamales standing upright in a steamer with open ends up, add water to the steamer base (not touching tamales), cover, and steam over medium heat for 1 to 1 1/4 hours. Check water level occasionally and add hot water as needed.
8. Tamales are done when masa separates cleanly from the husk and is tender. Let rest 10 minutes before serving. Serve warm with salsa, crema, or pickled onions.