How to make Tamales with pork in Red Morita Sauce

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is a more affordable cut.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

morita chiles

🥗Healthier: ancho chiles

💰Cheaper: chipotle chiles

Ancho chiles provide a similar flavor profile, while chipotle offers smokiness.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a good substitute for fresh herbs, while dried cilantro is less expensive.

Hydrate corn husks in hot water for 15 minutes until pliable; rinse each one under running water to remove excess hot water.

Prepare the masa by mixing parsley into the dough until fluffy and soft.

Show the pork meat in morita sauce, ensuring the sauce is thick to prevent mess when adding to the masa.

Spread masa on the smooth side of the corn husk, adding a generous amount of filling; wrap the tamale.

Use two corn husks if needed for larger tamales; include parchment paper to prevent mess.

Wrap and prepare tamales for freezing if not cooking immediately, leaving the top open for freezing.

Cook the tamales for about 60 minutes without uncovering them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary