Entree: Mexico – Durango & Zacatecas – Tamales Zacatecanos (Corn masa tamales filled with seasoned pork cooked in a red chile sauce and steamed in corn husks)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into large pieces
- 1 medium onion, about 6 oz (170 g), halved (one half for cooking pork, one half for sauce)
- 4 cloves garlic, about 12 g
- 6 cups (1.4 L) water, plus additional as needed for cooking
- 5 dried guajillo chiles, stems and seeds removed, about 1 oz (28 g)
- 2 dried ancho chiles, stems and seeds removed, about 0.5 oz (14 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (8 g) kosher salt for cooking pork, plus additional to taste
- 3 cups (360 g) masa harina for tamales (not cornmeal)
- 2 cups (480 ml) warm pork cooking broth (reserved) plus more if needed
- 1 cup (225 g) lard or vegetable shortening, softened
- 1 1/4 tsp (6 g) baking powder
- 1 tsp (5 g) salt (for masa)
- 30–40 dried corn husks, about 12 oz (340 g) total, soaked in warm water until pliable
- Optional: chopped cilantro and salsa for serving

Instructions

1. Place pork shoulder, half the onion, 2 cloves garlic, 1 1/2 tsp salt and 6 cups water in a large pot; bring to a boil, skim foam, then reduce to a simmer and cook until pork is very tender, about 1 1/2–2 hours. Reserve 2 cups of the cooking broth and shred the pork when cool enough to handle.
2. While the pork cooks, toast chiles briefly in a dry skillet until fragrant (do not burn), then soak them in hot water for 15–20 minutes until softened; drain but reserve some soaking liquid.
3. In a blender, combine soaked chiles, remaining half onion, remaining garlic, 1/2 cup (120 ml) reserved pork broth or chile soaking liquid, cumin, oregano and black pepper; blend until smooth. Strain the sauce through a fine sieve into a small saucepan and simmer 6–8 minutes to deepen flavors; season with salt as needed.
4. Add shredded pork to the chile sauce, simmer together 10–15 minutes so the meat absorbs the flavors; adjust seasoning and set aside to cool.
5. Prepare the masa by beating the softened lard in a bowl until light and fluffy. In a separate bowl, mix masa harina, baking powder and 1 tsp salt. Gradually add the masa mixture to the whipped lard alternately with warm reserved pork broth, beating until a soft, spreadable dough forms and it floats a small piece in cold water (a drop-test indicates right consistency); add more broth if too dry.
6. Drain soaked corn husks and pat dry. Spread about 2–3 tbsp (30–45 g) of masa onto the center of each husk, leaving a border; place 1–2 tbsp (15–30 g) of the pork chile filling in the center and fold sides over, then fold the bottom up and place seam-side down. Tie with thin strips of husk if desired.
7. Arrange tamales upright in a steamer basket with open ends up, add water to the pot without touching tamales, cover and steam over medium heat for 1 to 1 1/2 hours, checking water level occasionally and adding more hot water as needed. Tamales are done when masa separates easily from husk.
8. Let tamales rest 10 minutes before serving. Serve hot with chopped cilantro and salsa if desired.