Tamales de puerco norteños - Pork Tamales - Día de la Candelaria

lard

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a healthier fat option while maintaining texture.

pork shoulder

💰Cheaper: pork butt

Pork butt is often less expensive and has a similar flavor profile.

cheese

🥗Healthier: nutritional yeast

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

Greek yogurt is lower in fat and adds creaminess.

Soak the dried corn husks in hot water to soften them.

Cook the pork in a pressure cooker with water and a bit of salt, sealing it well, for 10 minutes before letting it cool completely before opening.

Remove the pork from the pot and shred it, reserving the broth.

Cut the ancho chiles with scissors, removing the seeds and veins, then cook the chiles and garlic skins in a small pot with a little water for 5 minutes and let it rest for another 5 minutes after turning off the heat.

Blend the cooked chiles with cumin, black pepper, and one cup of the reserved pork broth.

Add the shredded pork to a skillet and mix in all the blended sauce except for three tablespoons.

Cook the pork mixture until the liquid reduces, checking for salt.

In a bowl, beat the masa with the lard, half a cup of the reserved pork broth, and the three tablespoons of reserved sauce.

Spread a thin layer of masa on each soaked corn husk, add some of the pork mixture in the center, and fold the sides of the husk over the filling to form a tamal.

Fold the bottom of the husk to secure the tamal.

Layer the tamales upright in a steamer, covering them with a layer of corn husks, and steam for about one hour, checking to ensure there is enough water, until the masa easily separates from the husk.

Cooking Techniques

Equipment Needed

Spice Level: