Tamales

🛒 Ingredients

• Pork Shoulder (boneless) 700 g · 1190 kcal
• Masa Harina 500 g · 1800 kcal
• Lard 250 g · 2250 kcal
• Chicken Broth 700 g · 70 kcal
• Dried Ancho Chiles 40 g · 124 kcal
• Dried Guajillo Chiles 40 g · 124 kcal
• Onion 150 g · 60 kcal
• Garlic 30 g · 45 kcal
• Baking Powder 8 g · 0 kcal
• Dried Corn Husks 200 g · 0 kcal

👨‍🍳 Instructions

1. Soak dried corn husks in hot water for at least 30 minutes until pliable. Separate them and keep them submerged.
2. Place pork shoulder in a pot with water, onion, and garlic; simmer until very tender, then shred the meat. Reserve the cooking liquid.
3. Rehydrate dried chiles by simmering them in water. Blend the softened chiles with reserved pork cooking liquid, a piece of onion, garlic, cumin, and oregano; strain the sauce.
4. Sauté shredded pork with a portion of the chile sauce until well combined and slightly reduced. Adjust seasoning as needed.
5. In a large bowl, cream lard until fluffy. Gradually add masa harina, baking powder, and a generous pinch of salt, alternating with warm chicken broth and remaining pork cooking liquid, mixing until a light, spreadable dough forms.
6. Spread a thin layer of masa dough onto the wider end of a softened corn husk. Place a spoonful of pork filling in the center of the masa.
7. Fold the sides of the corn husk over the filling, then fold the narrow end up to enclose the tamale.
8. Arrange tamales upright in a steamer basket over simmering water. Steam for 1 to 2 hours, or until the masa easily separates from the husk. Serve warm.