Entree: United States – Native American / Indigenous – Corn Husk-Wrapped Tamales (Steamed corn masa dough filled with seasoned meat and wrapped in corn husk)

Serving Size: 8

Approximate Time

Prep 1 hr 30 min

Cook 1 hr 30 min

Additional 30 min

Total 3 hrs 30 min

Ingredients

For the filling:
- 2 lb (900 g) pork shoulder, boneless, trimmed
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1 cup (240 ml) crushed tomatoes
- 2 cups (480 ml) chicken or pork broth, plus more as needed
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) dried oregano
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) black pepper
For the masa (dough):
- 4 cups (480 g) masa harina for tamales (not cornmeal)
- 1 tsp (5 g) baking powder
- 1 1/2 tsp (9 g) salt
- 3/4 cup (170 g) lard or vegetable shortening
- 2 1/2–3 cups (600–720 ml) warm chicken or pork broth (reserve some from cooking the pork)
Other:
- 20–24 dried corn husks, soaked in hot water for at least 30 minutes and drained
- Kitchen twine or cotton thread (optional) for tying
- Salsa, chopped cilantro, and lime wedges for serving

Instructions

1. Prepare the chiles: place the stemmed and seeded ancho and guajillo chiles in a bowl and cover with hot water; soak 20–30 minutes until softened, then puree with a bit of the soaking water until smooth; set aside.
2. In a heavy pot, heat 1 tbsp (15 ml) oil over medium-high heat. Brown the pork shoulder on all sides, then remove and set aside. Sauté the chopped onion until translucent, add garlic and cook 1 minute.
3. Return the pork to the pot, add the chile puree, crushed tomatoes, 2 cups (480 ml) broth, cumin, oregano, salt, and pepper. Bring to a simmer, cover, and cook gently 2–2 1/2 hours until the pork is very tender and easily shredded. Remove pork, shred with forks, and reduce the cooking liquid over medium heat until thickened; mix some of the reduced sauce back into the shredded pork to moisten. Keep warm.
4. While the pork cooks, make the masa: in a large bowl combine masa harina, baking powder, and salt. In a separate bowl beat the lard or shortening until light and fluffy, then gradually mix into the masa. Add the warm broth 1/2 cup (120 ml) at a time and beat until a soft, spreadable dough forms. The masa should be light and when a small piece is dropped into cold water it floats; adjust with more broth or masa as needed.
5. Drain soaked corn husks and pat dry. Lay a husk flat with the wider end toward you. Spread about 1/3 cup (75 g) of masa in a rectangle in the center of the husk, leaving a 1 in (2.5 cm) border on the sides and more space at the narrow end.
6. Spoon 2–3 tbsp (30–45 ml) of the shredded pork filling in a line down the center of the masa. Fold the sides of the husk over the filling, then fold up the narrow end. Tie with kitchen twine if desired to keep closed. Repeat with remaining husks, masa, and filling.
7. Arrange tamales upright in a large steamer pot with the open end up. Add water to the pot below the steamer rack and cover; steam over medium heat for 1 to 1 1/2 hours, checking occasionally to keep water level, until masa separates easily from the husk.
8. Remove tamales and let stand 10 minutes before unwrapping. Serve warm with salsa, cilantro, and lime wedges. Leftover tamales refrigerate for 3–4 days or freeze for longer storage.