📝 About This Recipe
A labor of love and a cornerstone of Mexican comfort, these tamales feature pillowy, lard-infused masa wrapped around succulent, slow-cooked pork shoulder bathed in a rich guajillo chile sauce. Each husk-wrapped bundle is a savory gift, steamed to perfection until the dough is light, airy, and infused with the earthy aroma of corn. This recipe honors the traditional 'tamalada' spirit, bringing warmth and deep, smoky flavors to your kitchen table.
🥗 Ingredients
The Pork Filling
- 3 pounds Pork Shoulder (Butt) (cut into 2-inch cubes)
- 1/2 large White Onion (peeled)
- 4 cloves Garlic (smashed)
- 1 tablespoon Salt
Red Chile Sauce
- 10 pieces Dried Guajillo Chiles (stems and seeds removed)
- 3 pieces Dried Ancho Chiles (stems and seeds removed)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1 teaspoon Mexican Oregano (dried)
The Masa Dough
- 4 cups Masa Harina (specifically for tamales (corn flour))
- 1 1/3 cups Lard or Vegetable Shortening (at room temperature)
- 2 teaspoons Baking Powder
- 3 cups Pork Broth (reserved from cooking the pork)
- 1 teaspoon Salt (adjust based on broth saltiness)
Assembly
- 1 package Dried Corn Husks (about 30-40 husks, soaked in hot water)
👨🍳 Instructions
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1
In a large pot, cover the pork shoulder, onion, and garlic with water. Bring to a boil, then simmer on low for 2 hours until the meat is fork-tender. Skim off any foam that rises to the top.
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2
While the pork cooks, soak the dried corn husks in a sink or large bowl filled with hot water for at least 1 hour. Place a heavy plate on top to keep them submerged.
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3
Remove the cooked pork from the pot, reserving 4 cups of the cooking liquid (broth). Once cool enough to handle, shred the pork into small bite-sized pieces using two forks.
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4
Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Submerge them in hot water for 20 minutes to rehydrate.
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5
Blend the soaked chiles with 1 cup of fresh water, the cumin, and oregano until completely smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any bits of skin.
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6
In a large skillet, toss the shredded pork with the red chile sauce. Simmer for 10 minutes over low heat until the sauce thickens and coats the meat. Season with salt to taste.
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7
In a stand mixer or large bowl, beat the lard and baking powder until light and fluffy (about 3-5 minutes). This is the secret to airy tamales!
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8
Gradually add the masa harina and the reserved pork broth to the lard. Mix until a soft, spreadable dough forms, similar to the consistency of thick hummus.
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9
Perform the 'float test': drop a small pea-sized ball of dough into a glass of water. If it floats, your masa is ready. If it sinks, beat it for a few more minutes.
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10
Pat a corn husk dry. Spread about 2-3 tablespoons of masa onto the wide end of the husk, leaving a border at the edges and the bottom third empty.
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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 filling, then fold the narrow bottom of the husk upward.
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12
Stand the tamales upright in a steamer basket (open end facing up). Fill the bottom of the pot with water, ensuring it doesn't touch the tamales.
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13
Cover the tamales with extra corn husks and a damp kitchen towel, then put the lid on. Steam over medium-low heat for 60 to 75 minutes.
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14
Check for doneness: a tamal is ready when the husk peels away easily from the dough without sticking. Once done, turn off the heat and let them rest in the pot for 20 minutes to firm up.
💡 Chef's Tips
The 'Float Test' is non-negotiable; it ensures the masa isn't too dense. Always use high-quality lard or duck fat for the most authentic flavor and texture. Don't overfill the husks or the masa won't seal properly around the meat. If the masa is too dry, add more broth; if too wet, add a sprinkle more masa harina. Tamales freeze beautifully—make a double batch and steam them from frozen for 20 minutes.
🍽️ Serving Suggestions
Serve warm with a side of Mexican crema and crumbled cotija cheese. Pair with a hot mug of Champurrado or Mexican Hot Chocolate. A side of Arroz Rojo (Mexican Red Rice) and refried beans makes it a full meal. Top with fresh salsa verde or pico de gallo for a bright, acidic contrast.