Tamales Recipe: Authentic and Festive
Tamales with an authentic, festive flavor.
Ingredients
- Masa Dough:
- 3 cups masa harina
- 2 ½ cups chicken broth
- 1 cup lard or vegetable shortening
- 1 tsp baking powder
- 1 tsp kosher salt
- Pork Filling:
- 2 lbs pork shoulder
- 1 onion quartered
- 2 garlic cloves
- 1 tsp kosher salt
- ½ tsp black pepper
- Red Chile Sauce:
- 8 dried guajillo chiles
- 2 dried ancho chiles
- 2 cups hot water
- 1 garlic clove
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- Assembly:
- 24 dried corn husks
- Optional: Fresh cilantro salsa
- Suggested Pairings: Horchata Mexican rice
Instructions
- Cook pork with onion, garlic, salt, and pepper; shred, reserve broth.
- Toast chiles, soak, and blend with seasonings; mix 1 cup with pork; taste and adjust.
- Beat lard, baking powder, and salt; add masa harina and broth; taste dough.
- Spread masa on husks, add filling, fold, and tie.
- Steam tamales for 1–1.5 hrs.
- Serve on a white ceramic platter with cilantro.
Notes
- Soak husks for easy wrapping.
- Store in fridge for 5 days or freeze for 3 months.
- Try a vegetarian or green chile variation.
- Pair with refried beans.