How To Make Pork Tamales With Fermín Núñez

Remove tops and some seeds from guajillo, arbol, and chili pequin chilies.

Heat chicken stock until simmering.

Pour hot chicken stock over the chilies to rehydrate them.

Chop an onion.

Add chopped onion, epazote, avocado leaves, and garlic into a blender with some of the rehydrating liquid and vinegar.

Blend until smooth.

Chop pork into pieces and season generously with salt.

Heat oil in a pan over medium heat and sear the pork in batches without overcrowding the pan.

Remove seared pork from the pan and set aside.

Add remaining pork back into the pan with the braising liquid and bring to a simmer.

Cover the pan and let the pork braise until tender.

Soak corn husks in warm water, using a plate to weigh them down if necessary.

Once the pork is tender, remove it from the pot and shred it with a fork.

Add more salt to the shredded pork to taste.

In a mixing bowl, combine masa flour with room temperature lard and salt, mixing until fluffy.

Slowly stream in the reserved braising liquid into the masa mixture while mixing until well incorporated.

Equipment Needed

Spice Level:

Dietary