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Authentic Pork Tamales: A Traditional Steaming Project

A pile of freshly made tamales wrapped in corn husks, one is partially opened revealing a rich, dark red filling.
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Make traditional pork tamales from scratch, focusing on preparing the masa and steaming them correctly in corn husks for an authentic Cinco de Mayo dinner.

Ingredients

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  • 2 pounds pork shoulder, cut into 2-inch chunks
  • 1 large white onion, quartered
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dried ancho chilies, stems and seeds removed
  • 1/2 cup dried guajillo chilies, stems and seeds removed
  • 4 cups hot water, divided
  • 1 tablespoon apple cider vinegar
  • 1/4 cup lard or vegetable shortening, softened, plus more for greasing
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 cups masa harina for tamales
  • 2 to 3 cups warm pork broth or water
  • 30 dried corn husks, soaked in hot water for 1 hour, drained and patted dry

Instructions

  1. Cook the Pork: Place pork chunks, onion, garlic, bay leaf, salt, and pepper in a large pot. Cover with 3 cups of hot water. Bring to a boil, then reduce heat, cover, and simmer until the pork is very tender, about 1.5 to 2 hours. Remove pork, shred it, and reserve 2 cups of the cooking broth. Discard solids.
  2. Prepare the Chili Sauce: Place ancho and guajillo chilies in a bowl. Pour 1 cup of hot water over them and let them soak for 20 minutes until soft. Transfer chilies and soaking liquid to a blender with the apple cider vinegar and 1 cup of the reserved pork broth. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into a saucepan, pressing solids.
  3. Simmer the Filling: Heat 1 tablespoon of lard in a skillet over medium heat. Add the strained chili sauce and simmer for 10 minutes, stirring often, until the sauce thickens slightly. Stir in the shredded pork. Taste and add salt if needed. Set aside.
  4. Make the Masa: In a large bowl, beat the 1/4 cup lard or shortening with an electric mixer until light and fluffy, about 3 minutes. Mix in the baking powder and 1 teaspoon salt. Gradually add the masa harina, alternating with the warm pork broth/water, mixing until just combined. The mixture should resemble thick, soft dough. Test the masa by dropping a small piece into a glass of cold water; if it floats, it is ready.
  5. Assemble the Tamales: Take one softened corn husk, smooth side up. Spread about 2 tablespoons of masa evenly over the wider end of the husk, leaving a 1-inch border on the sides and top. Place 1 to 2 teaspoons of the pork filling down the center of the masa. Fold the long sides of the husk over the filling, then fold the narrow, pointed end up.
  6. Steam the Tamales: Set up a steamer pot with a steamer basket. Line the basket with extra corn husks. Arrange the tamales vertically, open end up, packing them snugly but not too tightly. Cover the tamales with a layer of damp corn husks, then cover the pot with a tight-fitting lid. Steam over medium-low heat for 1 hour. Check periodically to add more boiling water to the bottom of the steamer if needed.
  7. Check for Doneness: A tamale is done when the masa easily pulls away from the husk. Let them rest for 10 minutes before serving.

Notes

  • Soaking the corn husks is crucial; they must be pliable to prevent cracking when you fold the tamales.
  • If you want a richer flavor, use the reserved pork broth to moisten the masa instead of plain water.
  • This recipe is a great Mexican street food project to share with family.

Nutrition

Find it online: https://onedishuniverse.com/tamales-authentic-pork-steaming-project/