Tamales Norteños | Que Fácil!

Prepare the corn husks by soaking them in warm water.

For the filling, shred the pork and mix it with minced garlic, diced onion, salt, and bay leaf.

For the salsa, blend the pasilla, guajillo, and ancho chiles with garlic, onion, oregano, and cumin, adding salt to taste.

In a large bowl, combine masa for tortillas, tamal flour, beef broth, baking powder, and salt to form the masa dough, adding lard until fluffy.

Take a soaked corn husk, spread the masa dough on it, leaving space at the edges.

Place a portion of the pork filling in the center of the masa.

Fold the sides of the husk over the filling and secure the tamale by folding the bottom up.

Repeat with remaining husks, masa, and filling.

Place tamales upright in a steamer pot and steam until the masa is firm.

Equipment Needed

Spice Level:

Dietary