Best Pork Tamales Recipe S2 Ep201

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner, while ground beef is often less expensive.

red chili sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomato sauce with spices

Homemade salsa can be fresher and lower in preservatives.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds a cheesy flavor without dairy.

Soak corn husks in warm water for 30 minutes to soften.

Trim excess husk and lay flat on a clean surface.

In a large pot, cook pork shoulder with onion, garlic, cumin, salt, and black pepper until tender, about 2-3 hours.

Shred the cooked pork and mix with red chili sauce and a bit of chicken broth for moisture.

In a bowl, combine masa harina, baking powder, and salt.

In another bowl, mix vegetable oil and chicken broth, then combine with masa harina mixture until a dough forms.

Spread a portion of masa dough onto the center of each corn husk.

Add a spoonful of the pork mixture on top of the masa.

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

Place tamales upright in a steamer basket, standing them on end.

Steam tamales for 1-1.5 hours, adding water as needed to prevent drying out.

Check for doneness; tamales should pull away from the husk easily.

Let tamales rest for 10 minutes before serving.

Cooking Techniques

Spice Level: