📝 About This Recipe
Step into the heart of a traditional Mexican kitchen with these authentic, dairy-free tamales, where the secret lies in the 'float test' of the airy, lard-based masa. These tamales feature a deeply savory, slow-braised pork shoulder bathed in a rich, smokey guajillo and ancho chili sauce. Wrapped in corn husks and steamed to perfection, they offer a tender, melt-in-your-mouth texture and a complex spice profile that defines the soul of Latin American comfort food.
🥗 Ingredients
The Pork Filling
- 3 pounds Pork Shoulder (Boston Butt) (cut into 2-inch chunks)
- 1 White Onion (halved)
- 4 cloves Garlic (smashed)
- 2 pieces Bay Leaves
The Red Chili Sauce
- 6 pieces Dried Guajillo Chiles (stemmed and seeded)
- 4 pieces Dried Ancho Chiles (stemmed and seeded)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
The Masa (Dough)
- 4 cups Masa Harina (specifically for tamales (Maseca brand is common))
- 1 1/3 cups Pork Lard (high quality, non-hydrogenated if possible)
- 3 cups Pork Broth (reserved from cooking the pork, chilled)
- 2 teaspoons Baking Powder
- 2 teaspoons Fine Sea Salt (adjust based on broth saltiness)
Assembly
- 1 package Dried Corn Husks (soaked in hot water for 1 hour)
👨🍳 Instructions
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1
Place the pork, onion, garlic, and bay leaves in a large pot. Cover with water and bring to a boil; reduce heat and simmer for 2 hours until the meat is fork-tender.
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2
Remove the pork from the broth and shred it using two forks. Strain the broth and reserve at least 4 cups for the masa and sauce.
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3
While the pork cooks, toast the dried chiles in a skillet over medium heat for 30 seconds per side until fragrant. Soak them in hot water for 20 minutes.
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4
Blend the soaked chiles with 1 cup of the reserved pork broth, cumin, and oregano until completely smooth. Strain through a fine-mesh sieve into a bowl.
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5
In a large skillet, combine the shredded pork and the chili sauce. Simmer for 15 minutes until the sauce thickens and coats the meat. Season with salt to taste and set aside to cool.
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6
In a stand mixer fitted with the paddle attachment, beat the lard on high speed for 3-5 minutes until it is light, fluffy, and looks like whipped cream.
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7
In a separate bowl, whisk together the masa harina, baking powder, and salt. Gradually add this to the whipped lard while mixing on low speed.
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8
Slowly pour in the chilled pork broth while mixing. Continue beating for 10 minutes until the masa is light and airy. It should have the consistency of thick frosting.
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9
Perform the 'float test': Drop a small pea-sized ball of masa into a glass of cold water. If it floats, the masa is ready. If it sinks, beat in more lard or continue whipping.
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10
To assemble, take a soaked corn husk and pat it dry. Spread about 2-3 tablespoons of masa onto the smooth side of the husk, leaving a border at the top and sides.
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11
Place 1 tablespoon of the pork filling in the center of the masa. Fold the sides of the husk inward so the masa completely encloses the meat, then fold the narrow bottom of the husk upward.
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12
Prepare a large steamer pot with water just below the rack. Stand the tamales upright in the steamer with the open ends facing up.
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13
Cover the tamales with extra husks or a damp cloth, then the lid. Steam over medium heat for 75-90 minutes. Check the water level periodically to ensure the pot doesn't go dry.
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14
The tamales are done when the husk easily peels away from the masa without sticking. Remove from heat and let them rest for 15 minutes to firm up before serving.
💡 Chef's Tips
Whipping the lard until it is pure white and airy is the most important step for a light texture. Always use the 'float test'—if the masa doesn't float, your tamales will be dense and heavy. Ensure your pork filling is not too watery, or it will seep through the masa during steaming. If you don't have a steamer basket, use a large pot with a crumpled foil 'nest' at the bottom to hold the tamales above the water. Leftover tamales freeze beautifully; just wrap them tightly in foil and plastic wrap for up to 3 months.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice and refried beans (ensure lard-based for dairy-free). Top with a fresh Salsa Verde or Pico de Gallo for a bright, acidic contrast to the rich pork. Pair with a warm mug of Champurrado (use water-based or almond milk for dairy-free) or a cold Hibiscus (Jamaica) tea. Garnish with fresh cilantro, sliced radishes, and pickled red onions for crunch.