How to make PORK TAMALES IN RED SAUCE STEP BY STEP! ❤

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 thighs

💰Cheaper: pork loin

Chicken thighs are leaner and cheaper than pork shoulder.

dried chiles

🥗Healthier: fresh bell peppers

💰Cheaper: canned tomatoes

Fresh bell peppers provide flavor without the heat, and canned tomatoes are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast offers a cheesy flavor with fewer calories.

Soak corn husks in warm water for 30 minutes until pliable.

Cook pork shoulder in a pot with chicken broth until tender, about 2-3 hours.

Remove pork, shred, and reserve broth.

Blend soaked dried chiles, garlic, onion, cumin, oregano, and salt with some reserved broth until smooth.

Heat vegetable oil in a pan, add the blended sauce, and simmer for 10 minutes.

Mix masa harina with salt and enough reserved broth to form a soft dough.

Spread masa dough on soaked corn husks, leaving space at the edges.

Add shredded pork and a spoonful of sauce on top of the masa.

Fold the husks over the filling and place upright in a steamer.

Steam tamales for about 1-1.5 hours until masa is firm and pulls away from the husk.

Serve tamales with remaining red sauce, lime, and fresh cilantro.

Cooking Techniques

Spice Level: