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Image of Authentic Mexican Tamales

Authentic Mexican Tamales

Tamales made with red chile pork and wrapped in corn husks

Servings: 2 dozen

Author:

Course:

Main Course

Cuisine:

Mexican

Keywords:

tamales mexican tamales

🧂 Ingredients

2 lb pork shoulder or pork butt

cubed
1 tbsp salt
2 tbsp lard

can use preferred oil
red chile sauce
masa
1 lb corn husks
10 guajillo peppers
3 ancho peppers
½ onion
3 garlic cloves
1 tsp salt
1½ cups water
8 cups masa flour
7 cups warm water

*see notes
2 cups lard

melted, **see notes
2 tbsp baking powder
3 tsp salt

Instructions

1 Place corn husks in a large mixing bowl, large casserole dish, or in your sink
and fill with hot water. Let the husks soak to soften while you prepare
everything else.
2 In a large dutch oven over medium heat at lard to melt or use preferred oil.
3 Place pork in dutch oven and cook until cooked through and browned. You may need
to do this in batches. Remove any liquid as it accumulates to ensure browned,
crispy pork.*
4 *Reserve any liquid/broth for the masa.
5 Place all ingredients, except salt, in a saucepan and bring to a boil.
6 Let the contents cool for about 10 minutes and place everything in blender,
including salt. Blend until smooth and salt more if needed.
7 Add sauce to dutch oven with pork and let this simmer over medium low heat for
20 minutes.
8 Add masa flour to large mixing bowl and add baking powder and salt. Mix
thoroughly.
9 Add in melted lard and half of the water. Mix with your hands until thoroughly
incorporated. At this point add any reserved, (and measured), broth from the
pork and use more water if needed to complete the 7 cups of liquid.
10 Mix with your hands thoroughly until you've made a masa that is smooth and
spreads easily. If it is crumbly and dry, add a little more water. Try adding a
tablespoon at a time. If it is too sticky add a tablespoon of masa flour. Try
the masa and adjust salt as needed.
11 Grab a corn husk, shake off water, and spread about 4 tablespoons of masa onto
the smooth bottom part of the husk. You will spread this along the straight edge
of the husk, not the pointed end. *The amount of masa you use will depend on the
size of your husk. You want the masa to spread across the husk and leaving about
¼ of an inch of the bottom of the husk without masa and only spreading it up to
mid husk, spreading roughly into a 4 inch square or rectangle. Remember the masa
needs to cover your filling.
12 Add about 2 tablespoon of the pork filling. Fold over one side of the husk over
and then fold the other side of the husk on top. This will make a cone-like
shape. Fold over the pointed end of the husk over to seal the bottom of the
tamale. You can choose to tie a piece of husk around the tamale to secure it but
this is not necessary. *The amount of filling you use will depend on the amount
of masa used.
13 Add just enough water to steamer to cover the bottom but not spill over the
insert. Cover the top of the insert with some corn husks to create a
base/barrier between the water and tamales. Bring this water to a boil and then
reduce heat.
14 Arrange tamales onto steamer making sure they're all facing up. Cover with lid
and increase heat to high to bring back to a boil. Leave the temperature at high
for 20 minutes then reduce heat to medium.
15 Finish steaming tamales at medium heat for additional 25-40 minutes.
16 Test the tamales after 25 minutes on medium heat. If they don't separate from
the husk easily, are still sticking to the husk, or the masa is still slightly
raw and sticky, steam for additional 15 minutes.
17 Once cooked, remove tamales from steamer and serve with your favorite salsa
drizzled on top and favorites sides.

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