The SECRET to Make the BEST TAMALES Can’t Get Any Easier Than This | AUTHENTIC GREEN CHILE TAMALES

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast reduces fat content while ground beef is often less expensive.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

green chiles

🥗Healthier: jalapeños

💰Cheaper: canned green chiles

Jalapeños provide heat with fewer calories; canned chiles are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories, while processed cheese is budget-friendly.

Add 7 lbs of pork shoulder to the Instant Pot with 1 whole onion, 1 head of garlic, 4 leaves of salt, and cover with 10 cups of water.

Close the Instant Pot, set it to sealing, and use the meat setting to cook for 1 hour and 30 minutes.

After cooking, allow the Instant Pot to sit for 20 minutes before releasing any leftover steam.

While waiting, bring 15 tomatillos and 5 chiles anchos to a boil, then turn off the heat and transfer them to a blender.

After 20 minutes, remove the pork from the Instant Pot and allow it to cool slightly before shredding.

Strain the broth from the Instant Pot and reserve it.

In the blender, add 4 garlic cloves, 3 whole cloves, 1/2 small white onion, 6 roasted and peeled anahim peppers, a handful of cilantro, 1 teaspoon of whole black pepper, 1 teaspoon of oregano, 1 teaspoon of cumin seeds, and salt. Blend until smooth to make the sauce.

In a frying pan, heat a little oil over medium-high heat, then add the sauce and about 3/4 cup of the reserved broth. Reduce heat to medium-low and simmer.

Incorporate the shredded pork into the sauce and simmer again, then turn off the heat and let it cool down.

To make the masa, use a stand mixer to beat 1.5 cups of lard on medium speed for 5 minutes.

Reduce the mixer speed and add 5 tablespoons of baking powder, then slowly add 6 cups of masa while mixing.

After mixing, add 7 cups of broth gradually until the masa floats in a cup of water, indicating it's ready.

Cover the masa and let it rest while preparing the steamer pot.

Prepare the steamer pot by covering the bottom with water and adding corn husks to prevent tamales from getting wet.

Soak corn husks overnight and spread masa on the soft side of each husk using a spatula, spoon, or pastry cutter.

Add a good amount of meat to the center of the masa on each husk, fold the husk over the meat, and shape the tamale.

Repeat the process until all masa is used, yielding about 40 tamales depending on size.

Place the tamales in the steamer pot, arranging them as desired, and cover with a kitchen towel and lid.

Turn the heat to medium and steam the tamales for 2 to 3 hours.

After 2 hours, check the tamales; they are done when the masa pulls away from the husk easily.

Allow the tamales to sit for 15 minutes after removing them from the pot before serving.

Cooking Techniques

Equipment Needed

Spice Level: