Entree: United States – Tex-Mex Borderlands – Tamales (Steamed masa dough parcels wrapped in corn husks and filled with seasoned pork or other fillings)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Additional 45 min

Total 2 hrs 30 min

Ingredients

- 2 lb (907 g) pork shoulder, trimmed and cut into large chunks
- 4 cups (960 ml) low-sodium chicken stock, divided
- 1 medium (about 6 oz / 170 g) onion, quartered
- 4 cloves (about 12 g) garlic
- 2 bay leaves
- 1 tsp (5 g) salt for cooking pork, plus additional to taste
- 3 cups (360 g) masa harina for tamales (not cornmeal)
- 1 1/2 cups (340 g) lard or vegetable shortening, softened
- 2 tsp (8 g) baking powder
- 2 tsp (10 g) salt
- 1 1/2–2 cups (360–480 ml) reserved warm pork cooking broth or warm chicken stock, as needed
- 30 dried corn husks, soaked in warm water for 30–45 minutes and drained
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 cup (240 ml) hot water for rehydrating chilies
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 tbsp (30 ml) vegetable oil (for chile sauce)
- 1 tbsp (15 ml) white vinegar
- Fresh cilantro or extra chile sauce for serving (optional)

Instructions

1. Place pork shoulder, quartered onion, garlic, bay leaves, 1 tsp salt, and 2 cups (480 ml) chicken stock in a pot. Bring to a simmer, cover, and cook gently until pork is very tender, about 2–2.5 hours. Alternatively, cook in a pressure cooker or slow cooker per manufacturer directions.
2. Remove pork and reserve 1 1/2–2 cups (360–480 ml) cooking broth. Shred pork with forks and set aside. Discard bay leaves and onion solids.
3. Meanwhile, rehydrate guajillo and ancho chilies in 1 cup (240 ml) hot water for 15 minutes until soft. Drain, reserving a little soaking liquid.
4. In a blender, combine rehydrated chilies, 2 tbsp (30 ml) vegetable oil, cumin, oregano, 1 clove garlic (from the reserved amount), and 1 tbsp (15 ml) vinegar. Add a splash of reserved soaking liquid or broth to blend into a smooth sauce.
5. In a skillet over medium heat, warm the chile sauce briefly to deepen the flavor, 3–4 minutes. Toss shredded pork in the sauce until evenly coated; keep warm.
6. Prepare the masa dough: in a large bowl, beat the lard or shortening until fluffy. In a separate bowl, whisk masa harina, baking powder, and 2 tsp salt. Gradually add the dry masa to the lard, mixing, then add warm reserved broth or stock a little at a time until a soft, spreadable dough forms that yields when spread but holds shape. To test, drop a small piece in cold water — if it floats, it’s ready.
7. Drain soaked corn husks and pat dry. Spread about 3–4 tbsp (45–60 ml) masa onto the center of each husk and spread into a rectangle, leaving a 1-inch border. Place about 2 tbsp (30 g) sauced shredded pork in the center of the masa.
8. Fold the sides of the husk over the filling, then fold the bottom up. Tie with thin corn husk strip if desired. Repeat with remaining husks, masa, and filling.
9. Arrange tamales upright in a steamer basket with the open ends up. Steam over simmering water, covered, for 1 to 1 1/4 hours, checking occasionally to ensure water doesn’t boil dry. Tamales are done when masa separates cleanly from the husk and is firm.
10. Let tamales rest 10 minutes before serving. Serve warm with salsa, extra chile sauce, or a sprinkle of fresh cilantro.