Tamales
Savor the rich flavors of homemade tamales, filled with tender pork and wrapped in warm, soft masa.
Ingredients
- 400 g masa harina
- 120 g lard
- 1 tsp baking powder
- 1 tsp salt
- 3 dl warm bouillon
- 12 corn husks
- 500 g pork, diced
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 guajillo chiles, deseeded
- 1 tsp cumin
- 2 tbsp neutral oil
How to make it
- Soak the corn husks in warm water until fully pliable, then drain and keep them covered so they stay soft.
- Pat the pork dry, then heat the neutral oil in a pot and brown the pork on all sides. Add the onion and cook until translucent, then stir in the garlic and cumin for 30 seconds until fragrant.
- Add the guajillo chiles and enough warm bouillon to cover, simmer until the chiles are soft, then blend into a smooth red salsa. Return it to the pot, add the browned pork, and simmer until the meat is tender and the sauce turns glossy.
- Beat the lard until fluffy, then mix in the masa harina, baking powder and salt. Pour in the remaining warm bouillon a little at a time, working the dough until it is soft, smooth and spreadable.
- Lay a husk with the wide end toward you, spread a thin layer of masa over the center, spoon on some pork and salsa, then fold the sides in and the pointed end up. Repeat until all filling is used.
- Set the tamales upright in a steamer, packed snugly so they stay standing, and steam over steady boiling water for 1 hour to 1 hour 15 minutes until the husks peel away cleanly.
- Let the tamales rest for 10 minutes after steaming so the masa firms up.
- Serve 2 tamales per plate, still wrapped in their husks, with the red chile filling peeking from one opened seam and a little salsa spooned over the top.
