Tamales Recipes anyone can make! | How to make tamales EASY

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil provides a healthier fat option while maintaining moisture.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal can be more economical.

Slow cook the pork filling in a slow cooker on high for 4 to 6 hours until tender.

Add 1 to 2 bay leaves, 1/2 small onion, 4 mashed cloves of garlic, 1 tsp cracked black pepper, and 2.5 tsp salt to the pork.

Pour in 2 cups of low sodium chicken broth.

After cooking, remove the pork and reserve the broth and fat.

Soak 1 lb of corn husks in cold water, rinse to remove debris, and then steep in boiling water for 1 hour.

Prepare the chili by rinsing and removing stems and seeds from 8 guajillo chiles and 2 pasilla chiles, and place them in a pot with 1/2 small onion and 3 to 4 cloves of garlic.

Bring the pot to a boil, then turn off the heat and let the chiles steep for 20 to 30 minutes until softened.

Blend the softened chiles with 1 cup of reserved pork broth until smooth, reserving 1/4 to 1/3 cup for the masa dough.

Combine 4 cups of instant corn flour, 2.5 tsp baking powder, and 2 tsp salt in a bowl.

Add 1 cup of shortening and mix until combined.

Gradually add in the reserved pork broth (about 3 cups) and the reserved chili puree to the masa, mixing until a soft dough forms.

Whip the masa by hand for 5 to 10 minutes until well combined and fluffy, then cover with cling wrap to prevent drying.

Take a soaked corn husk, identify the smooth side, and spread a portion of masa on it, leaving space at the top to prevent overflow.

Add the meat filling to the center of the masa on the corn husk.

Cooking Techniques

Equipment Needed

Spice Level: