Real Pork Tamales Recipe Short Version S1 Ep73

In a large bowl, mix masa harina, baking powder, and salt.

In another bowl, beat lard or shortening until fluffy. Gradually add masa mixture, alternating with chicken broth, until a soft dough forms.

In a separate bowl, combine shredded pork, red chili sauce, cumin, garlic powder, and onion powder.

Take a soaked corn husk, spread about 1/4 cup of masa dough on the husk, leaving space at the edges.

Place a spoonful of the pork mixture in the center of the masa.

Fold the sides of the husk over the filling, then fold the bottom up to secure the tamale.

Repeat with remaining husks and filling.

Place tamales upright in a steamer pot, cover with a damp cloth, and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.

Let cool slightly before serving.

Spice Level: