Entree: Mexico – Central Highlands – Tamales (Corn masa dough filled with seasoned meat, wrapped in corn husks and steamed until tender)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 45 min

Additional 40 min

Total 3 hrs

Ingredients

- 2 1/2 lb (1.1 kg) boneless pork shoulder, trimmed
- 6 cups (1.44 L) water (for simmering pork) or enough to cover
- 2 bay leaves
- 1 tsp (5 g) kosher salt for cooking pork plus more to taste
- 6 oz (170 g) dried ancho chiles, stems and seeds removed
- 2 cups (480 ml) tomato purée
- 2 cloves garlic, smashed
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 4 cups (480 g) masa harina for tamales (masa para tamal)
- 1 cup (240 g) lard or vegetable shortening, chilled
- 3 cups (720 ml) hot chicken or pork broth (reserved from cooking pork), plus extra as needed
- 2 1/2 tsp (12 g) baking powder
- 1 1/2 tsp (9 g) salt for masa
- 30–40 dried corn husks, soaked in warm water for 30 minutes and drained
- 1/2 cup (80 g) frozen or fresh corn kernels (optional)
- Vegetable oil or extra lard for greasing (optional)

Instructions

1. Place pork shoulder, bay leaves, 1 tsp salt, and enough water to cover in a large pot. Bring to a simmer, reduce heat, and cook gently until very tender, about 2–2 1/2 hours. Reserve 3 cups (720 ml) of the cooking broth and shred the pork finely with forks.
2. Meanwhile, rehydrate the ancho chiles in hot water for 20 minutes, drain, and puree with tomato purée, garlic, oregano, cumin, and 1/2 tsp salt until smooth. Pass the sauce through a sieve if desired.
3. Heat a skillet over medium heat with 1 tbsp oil, add the chile sauce and simmer 8–10 minutes to deepen flavor. Add shredded pork and simmer until the meat absorbs the sauce, 10–15 minutes; adjust seasoning and set aside to cool.
4. In a large bowl, beat the chilled lard or shortening until fluffy. In a separate bowl, combine masa harina, baking powder, and 1 1/2 tsp salt. Gradually add the dry mixture to the lard, alternating with hot reserved broth, and beat until a soft, spreadable dough forms. Test masa by dropping a small piece into cold water; if it floats, it is ready. Add more broth if too dry.
5. Drain soaked corn husks and pat dry. Lay a husk flat with the narrow end toward you. Spread about 1/4 cup (60 g) masa mixture in the center, leaving edges clear. Place 1–2 tbsp (15–30 g) pork filling and a few corn kernels if using in the middle. Fold the sides of the husk over the filling, then fold up the bottom.
6. Arrange assembled tamales seam-side down in a steamer basket, standing them upright if possible. Cover the top with remaining soaked husks or a clean damp towel and steam over simmering water for 1 to 1 1/2 hours, checking occasionally to maintain water level.
7. Tamales are done when the masa pulls away easily from the husk and is firm. Remove from steamer and let rest 10 minutes before serving. Serve warm with extra salsa or crema if desired.