Description
Tender pork tamales wrapped in soft masa dough and corn husks with rich red chile sauce.
Ingredients
Scale
- 1 1/4 pounds pork loin
- 1 large onion, halved
- 1 clove garlic
- 4 dried chile peppers (guajillo or ancho)
- 1 1/2 teaspoons salt
- 1 package dried corn husks (8 oz)
- 1 can beef broth (10.5 oz), divided
- 2/3 cup lard
- 2 cups masa harina
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
Instructions
- Place pork, onion, and garlic in a pot and cover with water. Boil then simmer 2 hours until tender.
- Simmer dried chiles in water for 20 minutes until softened.
- Blend chiles with cooking liquid, strain, and season with salt.
- Shred pork and mix with 1 cup chile sauce.
- Soak corn husks in warm water for 30 minutes.
- Beat lard with broth until fluffy.
- Mix masa harina, baking powder, and salt then combine with lard mixture to make soft dough.
- Spread dough on husks, add pork filling, fold, and seal.
- Steam tamales upright for about 90 minutes until masa is firm.
Notes
- Soak husks well before assembling tamales.
- Keep masa dough soft and fluffy.
- Steam tamales upright for best texture.
- Tamales freeze well for up to six months.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg