📝 About This Recipe
Steeped in centuries of Mexican tradition, these tamales feature a cloud-like masa dough infused with rich lard and savory broth, cradling a heart of tender, slow-cooked pork shoulder in a vibrant guajillo chili sauce. They are the ultimate comfort food—a labor of love that transforms humble corn and spice into a portable, steaming masterpiece. Whether enjoyed as a street-side snack or a festive holiday centerpiece, every bite offers a perfect balance of earthy corn, smoky heat, and melt-in-your-mouth meat.
🥗 Ingredients
The Husks
- 30-40 pieces Dried corn husks (large, clean husks; extras are for patching)
The Pork Filling
- 2.5 lbs Pork shoulder (butt) (cut into 2-inch chunks)
- 4 cloves Garlic (smashed)
- 1/2 White onion (peeled)
- 6 pieces Dried Guajillo chilies (stemmed and seeded)
- 2 pieces Dried Ancho chilies (stemmed and seeded)
- 1 teaspoon Cumin seeds (toasted and ground)
The Masa (Dough)
- 4 cups Masa Harina (specifically for tamales)
- 1 1/3 cups Lard or vegetable shortening (at room temperature)
- 1.5 teaspoons Baking powder
- 2 teaspoons Salt
- 3 cups Pork cooking broth (warm)
👨🍳 Instructions
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1
Submerge the dried corn husks in a large pot of hot water. Place a heavy plate on top to keep them submerged and soak for at least 1 hour until soft and pliable.
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2
In a large pot, combine pork, onion, and garlic. Cover with water and add a pinch of salt. Bring to a boil, then simmer for 1.5 hours until the meat is tender enough to shred. Drain, reserving the broth for the masa.
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3
While pork cooks, toast the dried chilies in a dry skillet for 30 seconds per side until fragrant. Soak them in 2 cups of hot water for 20 minutes.
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4
Blend the soaked chilies with 1/2 cup of their soaking liquid, the toasted cumin, and a pinch of salt until perfectly smooth. Strain through a fine-mesh sieve to remove any bits of skin.
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5
Shred the cooked pork using two forks. Mix the shredded meat with the chili sauce in a bowl until every strand is well-coated.
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6
In a stand mixer, beat the lard with salt and baking powder for 2-3 minutes until it is light and fluffy, resembling whipped cream.
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7
Slowly add the masa harina to the lard while mixing on low speed. Gradually pour in the warm pork broth until the dough is the consistency of thick, spreadable hummus.
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8
Perform the 'float test': drop a small ball of masa into a glass of water. If it floats, the masa is light enough; if it sinks, beat in more air or a splash more broth.
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9
Pat a corn husk dry. Spread about 2 tablespoons of masa onto the wide end of the husk, leaving a 1-inch border at the bottom and sides.
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10
Place 1 tablespoon of the pork filling down the center of the masa. Fold the sides of the husk inward so the masa encloses the filling, then fold the narrow bottom tail of the husk upward.
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11
Prepare a steamer pot with 2 inches of water. Stand the tamales upright in the steamer basket, open-end facing up, packing them tightly enough so they don't fall over.
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12
Cover the tamales with a layer of extra husks and a damp kitchen towel, then seal with the lid. Steam on medium-low heat for 60 to 75 minutes.
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13
Check for doneness: remove one tamale and let it sit for 5 minutes. If the husk peels away cleanly from the masa, they are ready.
💡 Chef's Tips
For the most authentic flavor, use high-quality rendered pork lard from a local carniceria rather than store-bought shortening. Don't skimp on the salt in the masa; it loses some intensity during the steaming process. Always perform the 'float test'—it is the secret to avoiding dense, heavy tamales. If your husks are too small, overlap two husks and use a little extra masa to 'glue' them together. Tamales freeze beautifully; make a double batch and steam them from frozen for 20 minutes for a quick meal.
🍽️ Serving Suggestions
Serve warm with a side of Salsa Verde and a dollop of Mexican Crema. Pair with a cup of traditional Champurrado (thick chocolate-based atole) for a classic breakfast. Accompany with a crisp Jicama and lime salad to cut through the richness of the pork. Top with crumbled Queso Fresco and fresh cilantro for added texture and brightness.