Entree: Mexico – Mexico City – Tamales (Steamed corn masa parcels wrapped in corn husks filled with seasoned shredded pork)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 40 min

Total 2 hrs 40 min

Ingredients

- 1 1/2 lb (680 g) boneless pork shoulder
- 1 small onion, halved — about 4 oz (115 g)
- 3 garlic cloves
- 1 tsp (5 g) kosher salt for cooking pork
- 4–5 dried guajillo chiles, stems and seeds removed
- 1 medium Roma tomato, roasted — about 3 oz (85 g)
- 1 small garlic clove (for sauce)
- 1/4 small white onion (for sauce) — about 1 oz (30 g)
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) dried oregano
- Kosher salt, to taste
- 2 cups (240 g) masa harina for tamales
- 1/2 cup (113 g) pork lard or vegetable shortening, softened
- 1 1/4 cups (300 ml) warm chicken or pork broth (reserved from cooking pork if desired)
- 1 tsp (5 g) baking powder
- 1 1/2 tsp (9 g) kosher salt (for masa)
- 8–12 dried corn husks, soaked in warm water for at least 30 minutes
- Vegetable oil or additional broth to adjust masa consistency, as needed

Instructions

1. Place pork shoulder, halved onion, 3 garlic cloves, and 1 tsp (5 g) kosher salt in a pot. Cover with water by 1 inch (2.5 cm), bring to a simmer, and cook until pork is very tender, about 1 1/4–1 1/2 hours. Reserve 1 1/4 cups (300 ml) cooking broth, then shred the pork with forks.
2. While pork cooks, prepare chile sauce. Toast guajillo chiles briefly in a dry skillet until fragrant but not burned, about 10–15 seconds per side. Soak toasted chiles in hot water for 15 minutes until softened. Drain and place chiles in a blender with roasted tomato, 1 small garlic clove, 1/4 onion, 1/2 tsp (2 g) cumin, 1/2 tsp (2 g) oregano, and 1/2 cup (120 ml) reserved cooking broth or water. Blend until smooth. Taste and season with salt.
3. In a skillet, heat 1 tbsp (15 ml) of the reserved broth and add shredded pork. Pour in the chile sauce and simmer briefly until pork absorbs flavor, about 5–7 minutes. Adjust salt and set aside to cool slightly.
4. Make the masa: in a large bowl, beat 1/2 cup (113 g) lard until fluffy. In a separate bowl, combine 2 cups (240 g) masa harina, 1 tsp (5 g) baking powder, and 1 1/2 tsp (9 g) kosher salt. Gradually add dry mixture to the lard while alternating with 1 1/4 cups (300 ml) warm broth, beating until a soft, spreadable dough forms. Masa should be light and hold a small indentation without crumbling; add a little more broth if too dry or a bit more masa harina if too wet.
5. Drain soaked corn husks and pat dry. Lay a husk flat with the narrow end pointing away. Spread about 3 tbsp (45 g) of masa onto the center of the husk, forming a rectangle. Place about 2–3 tbsp (30–45 g) of the pork filling in a line down the center of the masa.
6. Fold the sides of the husk over the filling, then fold up the bottom end. Repeat with remaining husks, masa, and filling to make 8–12 tamales depending on size.
7. Arrange tamales standing upright (open end up) in a steamer basket over simmering water. Cover with a damp towel and the steamer lid. Steam gently for about 1 to 1 1/4 hours, checking occasionally to ensure water remains and tamales stay moist. Tamales are done when masa easily separates from the husk.
8. Remove tamales from steamer and let rest 10 minutes before serving. Serve hot, unwrapped from husk, with salsa of choice and lime wedges.