How To Make Pork Tamales | H-E-B Recipes

Soak the dried corn husks in a pot or bowl of cold water, using a weight to keep them submerged for 3 to 24 hours.

Preheat the broiler to medium high heat.

Place a piece of foil onto a heavy baking sheet, and add the Sano chilies, onion, and garlic onto the foil.

Broil the sheet pan in the oven for about 5 to 7 minutes, turning once, until there are nice black brown spots on the vegetables.

Add the roasted vegetables to a blender or food processor, along with half a cup of chicken broth and the cilantro, and blend until smooth. Set aside.

In a heavy bottom pot over medium high flame, add the olive oil.

Season the pork carnitas generously with cumin, black pepper, and salt on all sides.

Once the oil is hot, add the pork to the pot and cook for 3 to 4 minutes per side until a dark brown crust forms.

Add the tomatillo sauce to the pot and reduce the heat to a simmer. Add a little more chicken stock if needed, cover the pot, and cook for about 3 and 1/2 hours or until the pork is fork tender.

Shred the cooked pork into small pieces using forks, adding some of the braising liquid to keep it moist.

Prepare the tamale steamer by adding water and turning the heat to medium high. Place corn husks in the bottom of the insert to prevent evaporation, and add an inverted bowl to help the tamales stand while cooking.

Take one corn husk and tear about 1/4 inch threads to secure the tamales together.

Spread about a tablespoon of masa on the smooth side of the corn husk, then add about a tablespoon of the pork filling down the center.

Roll the tamale over the filling, gently press, fold the bottom, and tie with the threads.

Place the tamales in the steamer open side up, leaning against the bowl, cover with a lid, and steam for 45 minutes to 1 hour depending on thickness.

Keep cooked tamales warm in an electric roaster and serve with chili, shredded cheese, or any condiments of your choice.

Equipment Needed

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