Homemade Authentic Pork Tamales

lard

🥗Healthier: vegetable shortening

💰Cheaper: margarine

Vegetable shortening reduces saturated fat while maintaining texture.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour offers more fiber but alters texture.

meat filling

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides protein while being plant-based.

cheese filling

🥗Healthier: nut-based cheese

💰Cheaper: cream cheese

Nut-based cheese is dairy-free and lower in calories.

Add 1 cup of lard to a pan and heat it on medium-low heat.

Add 1/2 sliced onion to the lard and cook until browned.

In a bowl, combine Maseka and baking powder.

Incorporate the lard into the Maseka and chicken broth mixture.

Mix for one hour; check if small pieces of Masa float in water to ensure proper mixing.

Prepare mole by frying chilies and other ingredients in lard, adding them two minutes apart to cook evenly.

Transfer the fried ingredients to a blender, adding plantain, tortilla, and toasted bolillo.

Blend the ingredients with chicken bouillon and hot water until smooth.

In a pan, add 1 cup of lard and the blended mole mixture; adjust thickness to preference.

In a pressure cooker, add pork and cook until tender, then shred using two forks.

Mix the shredded pork with the mole until well coated.

Prepare tamales by spreading Masa on the smooth side of the corn husk, adding a generous amount of filling, and rolling them up.

Place the tamales in a pan with water, cover, and steam for one hour without opening the lid.

After one hour, remove the tamales and serve.

Cooking Techniques

Equipment Needed

Spice Level: