How to Make Tamales - Authentic Homemade Tamales

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.

Turn the crock pot on high and add 2 cups of chicken broth.

Add 3 finely minced garlic cloves, about a teaspoon of salt, and a teaspoon to a teaspoon and a half of pepper.

Cut pork into 2-inch chunks and season with Red River Ranch mesquite seasoning, rubbing it in well on both sides.

Place seasoned pork in the crock pot and add 2 bay leaves.

Cook the pork for about 4.5 to 5 hours until tender.

After about 2 hours, soak corn husks in warm water for about 2 hours.

To make the red sauce, boil 3 guajillo peppers, 1/2 a white onion, 2 garlic cloves, 1 jalapeno, and 1 serrano in a medium sauce pot filled 3/4 with water for 15 minutes.

After boiling, let the mixture cool to room temperature, then blend until smooth and strain to remove skins.

Once the pork is tender, strain it and reserve the broth.

Shred the pork finely, ensuring no bones are left.

In a mixing bowl, add 2 to 2.5 cups of masa, and gradually add reserved meat broth, starting with 2.5 cups.

Incorporate about 2.5 to 3 cups of melted lard into the masa mixture until well mixed.

Add 2 to 2.5 tablespoons of the red sauce to the masa mixture and mix thoroughly until it resembles wet concrete.

Ensure the masa is wet enough to spread on corn husks, adjusting with more broth as needed.

Cooking Techniques

Equipment Needed

Spice Level: