How To Make Tamales, Mexican Food Recipes Chicken Pork Cheese Dough Masa Sauce Spreader

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more fiber and nutrients, while cornmeal is often less expensive.

filling (meat, cheese, or vegetables)

🥗Healthier: lean turkey or beans

💰Cheaper: pork

Lean turkey is lower in fat, while pork can be a more budget-friendly option.

Slice the pork shoulder into three or four equal pieces.

Slice the yellow onion in half and mash three garlic cloves.

In a large pot over high heat, combine 5 cups of water, half a yellow onion, 3 mashed garlic cloves, bay leaves, cumin powder, chicken soup base powder, and kosher salt; stir together.

Add the sliced pork shoulder to the pot.

When the mixture begins to boil, reduce to low heat and slow cook for 1 to 2 hours until the pork shoulder is tender.

Soak the corn husks in water until they are soft and flexible.

Remove the stems and seeds from the dried chilies.

In a medium pot, add 2 cups of water and the chilies; boil for 10 minutes until the chilies become soft.

After boiling, place the chilies, half an onion, and garlic into a blender.

After 1 hour, place the slow-cooked pork shoulder into a large bowl.

Pull off 1 cup of the pork broth and 1 cup of the cooked chili broth.

Pour both broths into the blender, blend into a smooth sauce, and strain the sauce.

Stir in sugar and kosher salt to the sauce.

Shred the cooked pork shoulder and add about a cup of the sauce to the shredded pork.

In a large mixing bowl, combine instant corn masa mix, baking powder, kosher salt, melted lard, and 2 cups of pork broth to make a smooth dough.

Spread 3 tablespoons of the tamale dough onto the soaked corn husk, using the smooth side.

Place 2 tablespoons of the filling onto the tamale dough and roll the tamales.

Steam cook the tamales for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens