Entree: Argentina – Northwest Argentina – Tamales Norteños (Steamed corn masa parcels filled with seasoned pork and aromatics wrapped in corn husks)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs

Additional 1 hr

Total 2 hrs 40 min

Ingredients

- 3 cups (360 g) masa harina or fine corn flour for tamales
- 1 1/4 tsp (6 g) baking powder
- 1 1/2 tsp (9 g) salt, divided
- 6 tbsp (85 g) lard or vegetable shortening, softened
- 2 cups (480 ml) warm pork or chicken broth (plus extra as needed)
- 1 lb (454 g) pork shoulder, boneless, trimmed
- 1 small onion, about 6 oz (170 g), quartered for cooking and 1/2 onion (about 3 oz / 85 g) finely chopped for filling
- 3 garlic cloves, smashed
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika or ají molido if available
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt (for pork cooking) and additional to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) vegetable oil for sautéing
- 12–14 large dried corn husks, soaked in warm water at least 30 minutes and rinsed
- Optional additions: 1/2 cup (120 g) diced cooked potato or 6 green olives for traditional regional variations

Instructions

1. Cook the pork: Place 1 lb (454 g) pork shoulder, 1 quartered onion, 3 smashed garlic cloves, 1 tsp (2 g) cumin, 1 tsp (2 g) smoked paprika, 1 tsp (5 g) salt and enough water to cover in a saucepan. Bring to a simmer, skim foam, then cover and cook gently until fork-tender, about 1 1/2 to 2 hours. Remove pork, reserve 1 cup (240 ml) cooking broth, and shred the meat finely.
2. Prepare the filling: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add 1/2 finely chopped onion (3 oz / 85 g) and sauté until translucent. Add shredded pork, 1 tsp (5 g) oregano, 1/2 tsp (2.5 g) black pepper and 1/2 cup (120 ml) reserved broth or tomato sauce if desired, stirring to combine and moisten. Simmer 5–8 minutes to meld flavors. Adjust salt. Remove from heat and cool slightly.
3. Make the masa dough: In a large bowl combine 3 cups (360 g) masa harina, 1 1/4 tsp (6 g) baking powder and 1 tsp (9 g) salt. Beat 6 tbsp (85 g) lard into the dry mix until crumbly. Gradually add 2 cups (480 ml) warm broth, mixing until a soft, spreadable dough forms. Dough should be moist but hold shape; add more broth 1 tbsp (15 ml) at a time if needed.
4. Assemble tamales: Drain soaked corn husks and pat dry. Spread about 1/3 cup (80 g) masa dough in the center of each husk, leaving a border. Place 2–3 tbsp (30–45 g) pork filling in the middle (add a small piece of cooked potato or an olive if using). Fold sides of the husk over the filling and then fold the bottom up to secure. Repeat to make about 12–14 tamales (yield depends on husk size).
5. Steam tamales: Arrange tamales upright (open end up) in a large steamer with water below the rack, not touching the tamales; pack snug but not crushed. Cover and steam over simmering water for 1 to 1 1/4 hours, checking water level and replenishing as needed. Tamales are done when masa separates cleanly from the husk and is firm.
6. Rest and serve: Remove tamales from steamer and let rest 10 minutes. Serve hot, unwrapped, accompanied by a fresh salsa criolla, ají, or a simple tomato sauce; slice and enjoy.