Entree: Mexico – San Luis Potosi, Bajio Mexico – Tamales Huastecos (Huasteco Tamales)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 1 hr 15 min

Additional 10 min

Total 3 hrs

Ingredients

- 5 cups (625 g) masa harina for tamales (masa para tamal)
- 1 1/2 cups (340 g) pork lard or vegetable shortening
- 4–5 cups (960–1200 ml) warm chicken broth (caldo de pollo), divided
- 3 tsp (12 g) baking powder
- 2 tsp (12 g) fine salt, plus more to taste
- 30 dried corn husks, soaked in warm water for 30–45 minutes, drained
- 2 lb (900 g) boneless pork shoulder, cut into 2-inch (5 cm) pieces (for pork filling)
- 1 large white onion, halved (use divided: 1/2 for braise, 1/2 for sauces)
- 4 cloves garlic, divided
- 8 dried guajillo chiles, stems and seeds removed (for pork red chile)
- 2 dried ancho chiles, stems and seeds removed (for pork red chile)
- 1 tsp (2 g) ground cumin (for pork)
- 1 tsp (1 g) dried Mexican oregano (for pork)
- 1/2 tsp (1 g) black pepper (for pork)
- 1 1/2 lb (680 g) boneless skinless chicken thighs (approx. 6–8 thighs) (for chicken filling)
- 10 oz (300 g) tomatillos, husked and rinsed (for green salsa)
- 2–3 serrano or jalapeno chiles, stemmed (adjust to heat) (for green salsa)
- 1/2 cup (15 g) fresh cilantro leaves (for green salsa)
- 1/2 tsp (2 g) ground cumin (for green salsa)
- 2 cups (450 g) cooked pinto or black beans (canned OK), drained (for bean filling)
- 2 tbsp (30 ml) lard or vegetable oil (for frying beans)
- 1 tbsp (5 g) fresh chopped epazote or 1 tsp (1 g) dried epazote (optional, for beans)
- 1/2 cup (60 g) crumbled queso fresco or queso panela (for serving)
- 1/2 cup (120 ml) Mexican crema or sour cream (for serving)
- Pickled red onion or fresh salsa, for serving

Instructions

Short Description:
Corn-masa tamales from the Huasteca region of San Luis Potosi, filled with a trio of traditional fillings (red pork, green chicken, and refried beans), wrapped in soaked corn husks and steamed until tender.

Regional Notes:
This Huasteco version uses a soft, well-seasoned masa and simple but bold fillings common in the Huasteca: slow-braised pork in red chile, shredded chicken in tomatillo-green salsa, and seasoned refried beans. Unlike some southern Mexican tamales that use banana leaves or sweet fillings, Huasteco tamales are corn-husk wrapped savory tamales often served with fresh salsa, crema, and queso fresco.

1. Prepare corn husks: soak dried corn husks in warm water 30–45 minutes until pliable. Drain and keep covered with a damp cloth while you work.
2. Braise pork for red filling: place pork shoulder pieces in a pot with 1/2 onion (quartered), 2 cloves garlic, 1 tsp salt, and enough water to cover. Simmer gently 1.5–2 hours until fork-tender. Reserve 2 cups (480 ml) of the cooking liquid; shred pork and set aside.
3. Make red chile for pork: toast guajillo and ancho chiles briefly in a dry skillet until fragrant (do not burn). Rehydrate in hot water 15 minutes, drain, and blend with 1/2 onion, 2 garlic cloves, 2 cups (480 ml) reserved pork cooking liquid, cumin, oregano, and pepper until smooth. Strain if desired. In a skillet, simmer shredded pork in the red chile sauce 10–15 minutes to marry flavors; adjust salt.
4. Poach chicken for green filling: place chicken thighs in a pot with enough water to cover, 1/2 onion, 1 clove garlic, and 1 tsp salt; simmer 20–25 minutes until cooked through. Reserve 1 cup (240 ml) broth. Shred chicken and set aside.
5. Make tomatillo green salsa: boil or roast tomatillos and serranos until soft (8–10 minutes), then blend with cilantro, 1 clove garlic, 1/2 onion, 1 cup (240 ml) reserved chicken broth, cumin, and salt to taste. Heat shredded chicken gently in the green salsa to absorb flavor; adjust salt and heat.
6. Prepare bean filling: in a skillet heat 2 tbsp (30 ml) lard or oil, add 2 cups (450 g) cooked beans, mash with a spoon or potato masher while cooking; add epazote and salt to taste and a splash of water or broth if too dry. Fry until creamy and cohesive; set aside.
7. Make masa dough: in a large bowl, beat lard (1 1/2 cups / 340 g) with electric mixer or vigorous whisk until fluffy. In another bowl mix masa harina, baking powder, and 2 tsp salt. Gradually add masa mixture to lard in thirds, alternating with warm chicken broth (start with 4 cups / 960 ml and add up to 5 cups / 1200 ml as needed) until dough is soft and spreadable but holds shape. Test for readiness by dropping a small piece of dough in cold water — if it floats, it is ready; if it sinks, add a little more lard or whipped broth until it floats.
8. Assemble tamales: spread a thin layer (about 2–3 tbsp / 30–45 g) of masa on the smooth side of each drained corn husk, leaving a 1-inch (2.5 cm) border at the bottom. Add 1–2 tbsp (15–30 g) of filling in the center (choose red pork, green chicken, or refried beans). Fold sides of the husk over the filling, then fold the bottom up. Repeat until masa and fillings are used (aim for about 24 tamales; adjust quantities per husk size).
9. Steam tamales: arrange tamales upright in a large steamer pot with water below the rack; cover with a damp cloth and the pot lid. Steam over medium-low heat 1 to 1 1/4 hours, checking water level occasionally and adding hot water as needed. Start checking at 1 hour: a tamal is done when masa separates cleanly from the husk.
10. Rest and serve: remove tamales from steamer and let rest 10 minutes before unwrapping. Serve warm with crumbled queso fresco, crema, fresh salsa, and pickled red onions.