📝 About This Recipe
A soul-warming masterpiece from the heart of Central Mexico, these tamales feature fluffy, lard-infused masa wrapped around a rich filling of chicharrón prensado. The pork cracklings are simmered in a vibrant guajillo and ancho chili sauce until they become tender, smoky, and irresistibly savory. Every bite offers a perfect balance of earthy corn and the deep, complex heat of traditional Mexican spices.
🥗 Ingredients
The Masa (Dough)
- 4 cups Masa Harina (preferably Nixtamalized corn flour like Maseca)
- 1 1/4 cups Pork Lard (whipped until fluffy; substitute with vegetable shortening if needed)
- 3-4 cups Chicken Broth (warm; add gradually to reach desired consistency)
- 1 tablespoon Baking Powder
- 2 teaspoons Salt (adjust to taste)
The Chicharrón Filling
- 1 pound Chicharrón Prensado (chopped into small bite-sized pieces)
- 5 pieces Guajillo Chiles (stemmed and seeded)
- 2 pieces Ancho Chiles (stemmed and seeded)
- 2 pieces Roma Tomatoes (roasted)
- 3 cloves Garlic (peeled)
- 1/4 piece White Onion
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/4 teaspoon Cumin (ground)
Wrapping
- 20-25 pieces Dried Corn Husks (soaked in hot water for at least 45 minutes)
👨🍳 Instructions
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1
Begin by soaking the dried corn husks in a large pot or sink filled with hot water. Place a heavy plate on top to keep them submerged for at least 45-60 minutes until they are pliable.
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2
Prepare the chili base: Toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Submerge them in hot water for 15 minutes to soften.
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3
Blend the soaked chiles, roasted tomatoes, garlic, onion, oregano, and cumin with 1 cup of the chili soaking liquid until completely smooth. Strain the sauce through a fine-mesh sieve.
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4
In a large skillet over medium heat, add the chopped chicharrón prensado. Cook for 5 minutes until it starts to release its own fat and becomes slightly crispy.
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5
Pour the strained salsa over the chicharrón. Reduce heat to low and simmer for 15-20 minutes until the sauce has thickened and the meat is tender. It should be moist but not runny. Set aside to cool.
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6
In a large stand mixer or bowl, beat the pork lard with the salt and baking powder until it is light, airy, and resembles white frosting (about 5 minutes).
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7
Gradually add the masa harina to the lard, alternating with splashes of the warm chicken broth. Continue beating until the dough is smooth and soft.
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8
Perform the 'float test': Drop a small pea-sized ball of masa into a glass of water. If it floats, your masa is light enough for fluffy tamales. If it sinks, beat in a little more lard or broth.
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9
Pat the corn husks dry. Take a husk and spread about 2-3 tablespoons of masa onto the smooth side, forming a square in the center but leaving the top third and the sides clear.
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10
Place 1.5 tablespoons of the cooled chicharrón filling in the center of the masa square.
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11
Fold the sides of the husk inward so the masa envelopes the filling completely. Fold the narrow bottom tail of the husk upward.
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12
Prepare a steamer pot (tamalera) with water just below the rack. Stand the tamales upright with the open end facing up. Cover with extra husks and a damp cloth, then the lid.
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13
Steam over medium heat for 75-90 minutes. Check the water level halfway through and replenish with boiling water if necessary.
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14
The tamales are done when the husk peels away easily from the masa without sticking. Remove from heat and let them rest for 10-15 minutes to firm up before serving.
💡 Chef's Tips
Always use high-quality pork lard for the most authentic flavor and texture; it is the secret to a melt-in-your-mouth tamal. Don't rush the lard-whipping process; incorporating air at the beginning is what prevents 'heavy' or dense tamales. If you can't find chicharrón prensado, you can use regular pork cracklings (pork rinds), but simmer them longer in the sauce to soften. Make sure the filling is completely cooled before assembling, otherwise the heat will melt the lard in the dough and cause a mess.
🍽️ Serving Suggestions
Serve warm with a side of frijoles de la olla (pot-cooked beans) for a rustic touch. Pair with a hot mug of Champurrado or Mexican Cinnamon Café de Olla. Top with a dollop of Mexican crema and a sprinkle of crumbled queso fresco to balance the spice. A side of pickled red onions provides a bright acidity that cuts through the richness of the chicharrón.