Place the dried corn husks in a large bowl or pot. Cover them completely with hot water and weigh them down with a plate to keep them submerged. Let them soak for at least one hour, or until they are pliable and easy to fold. Once soft, drain the water and pat them dry.
Authentic Pork Tamales
- Total time - 4-6 hours (plus soaking)
- Prep time - 2 hours
- Cooking time - 2-4 hours
- Soaking time - 1 hour
- Servings: 24
- Country: Mexico
Tamales are not just a food; they are a cultural experience and a symbol of community and celebration in Mexico and throughout Latin America. Traditionally made during holidays like Christmas or for special events, the process of making tamales is often a group effort. The magic lies in the tender, soft masa and the flavorful filling. This recipe simplifies the process while preserving the authentic flavors of a classic pork tamale. While it requires time and patience, the reward of biting into a perfectly steamed tamale is absolutely worth it.
Ingredients
For the Filling (Pork in Red Chile Sauce)
- 1 kg pork shoulder, cut into large chunks
- 1 liter water or chicken broth
- 1 onion, halved
- 4 garlic cloves
- 10 dried guajillo chiles, stems removed
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
For the Masa Dough
- 500 g dried corn masa flour (masa harina)
- 3 cups pork broth (from cooking the pork)
- 200 g lard or vegetable shortening, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon salt
For Assembly
- 24 dried corn husks
Instructions
Step 1: Prepare the Corn Husks
Step 2: Cook the Pork and Make the Filling
Place the pork shoulder, onion halves, and 4 cloves of garlic in a large pot. Cover with water or broth and bring to a boil. Reduce heat to a simmer and cook for 1.5-2 hours, or until the pork is very tender. Reserve the pork broth for the masa dough.
While the pork is cooking, remove the stems from the dried guajillo chiles and shake out any seeds. Rehydrate the chiles by covering them with hot water and soaking for 20-30 minutes, until soft. Drain the chiles, reserving the water.
In a blender, combine the rehydrated chiles, one cup of the reserved pork broth, salt, cumin, and oregano. Blend until a smooth sauce forms, adding more broth if needed. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids.
Shred the cooked pork with two forks. Mix the shredded pork with 1.5 cups of the chile sauce until it is well coated. Set the filling aside.
Step 3: Prepare the Masa Dough
In a large bowl, use a stand mixer with a paddle attachment or a hand mixer to beat the lard or shortening on high speed for 5-7 minutes, until it is very fluffy and white. This step is crucial for light, tender tamales.
In a separate bowl, whisk together the masa harina, baking powder, and salt.
Slowly add the masa harina mixture and the reserved pork broth to the whipped lard, alternating between the two. Continue to beat on medium speed until the dough is light and fluffy. A small piece of masa should float in a cup of cold water if it's ready. If it sinks, continue to beat and add a little more broth if needed.
Step 4: Assemble the Tamales
Take one soaked corn husk and pat it dry. Spread about 2 tablespoons of masa dough evenly over the wide end of the husk, leaving a border of about 2 inches on the sides and bottom. The masa should be a thin, even layer.
Spoon about 1 tablespoon of the pork filling into the center of the masa.
Fold the sides of the corn husk over the filling, then fold the bottom of the husk up. Place the assembled tamale seam-side down on a baking sheet. Repeat until all the tamales are assembled.
Step 5: Steam the Tamales
Fill a large pot or steamer with 2-3 inches of water and bring it to a boil. Place a steamer basket in the pot, making sure the water doesn't touch the basket.
Arrange the tamales vertically in the steamer basket, standing them upright with the open end facing up. Be careful not to pack them too tightly.
Cover the steamer with a lid and steam for 1-2 hours. The tamales are done when the masa is firm and pulls away easily from the corn husk. If the masa sticks, continue to steam and check again in 15 minutes.