These Homemade Tamales Had EVERYONE Talking… Worth It?

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer a leaner option, while pork loin is less fatty.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil is healthier, while shortening is cost-effective.

guajillo chiles

💰Cheaper: ancho chiles

Ancho chiles provide a similar flavor profile at a lower cost.

Add 8 pounds of pork cushion, 1 onion, 1 head of garlic, and 4 bay leaves to a pot.

Cover with water and add chicken bouillon to taste.

Cook covered on high heat.

Boil guajillo chiles and add them to the blender with some of the water from boiling.

Add garlic and onion to the blender.

Blend until smooth and set aside.

Shred the cooked pork once tender.

Add the shredded pork to the sauce.

In a mixing bowl, combine 1 pound of masa, 3 to 4 cups of pork broth, 1 tablespoon of baking powder, 2 tablespoons of salt, and 4 cups of instant masa (for tamales).

Mix until fluffy, alternating between masa and pork broth until reaching the perfect consistency.

Check if the masa is ready by seeing if it floats.

Spread the masa on soaked corn husks, filling them halfway.

Fill a steamer pot with water until it reaches the rim.

Double wrap the tamales with parchment paper to trap the steam inside.

Fill the pot with corn husks to trap in the steam.

Cover the tamales with a hot rag and then the lid.

Cover with a molcajete to prevent steam from escaping.

Once it reaches a boil, steam for an additional 1 hour and 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: