Tamales Paisanos Recipe
Make Tamales Paisanos Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Masa (dough)
Pork filling (Ragú de Chile Rojo)
Assembly & steaming
Method
Pork filling (Ragú de Chile Rojo)
- 1
Cook the pork
Place pork shoulder, quartered onion, 2 garlic cloves, bay leaf, and enough water to cover in a large pot. Bring to a boil, reduce to a simmer and cook until pork is very tender, about 1 to 1¼ hours. Skim foam as needed. Remove pork, reserve 2 cups of broth, discard bay leaf and onion.
- 2
- 3
Make chile sauce
In a blender combine soaked chiles, tomato, remaining 2 garlic cloves, 1/2 cup reserved pork broth (add more if needed), ground cumin, oregano, salt, and pepper. Blend until smooth.
- 4
Sauté and combine
Heat 2 tablespoons oil in a skillet over medium heat. Pour blended chile sauce into skillet and simmer 8–10 minutes to deepen flavor and remove raw taste, stirring occasionally. Taste and adjust salt. Shred the cooked pork with forks and add to the simmering sauce, stirring to coat. If sauce is too thick, add up to 1/2 cup reserved broth. Simmer 5 minutes for flavors to meld. Keep warm.
Masa (dough)
- 5
Prepare masa base
In a large bowl combine masa harina, baking powder, salt, and sugar. Mix briefly to combine.
- 6
Whip lard into masa
In a separate bowl beat the softened lard or shortening until slightly fluffy (2–3 minutes by hand or with an electric mixer). Gradually add about 2 cups warm broth while continuing to beat until mixed. Add masa mixture to the lard in batches and beat or knead until dough has a soft spreadable consistency. Dough should be moist but hold its shape — it will be slightly sticky. If too dry, add warm broth tablespoon by tablespoon; if too wet, add a bit more masa harina.
- 7
Test masa consistency
Drop a small spoonful of masa into cold water; if it floats, it's properly whipped and airy. If it sinks, continue beating and adding a little more broth until it floats.
Assembly & steaming
- 8
Prepare husks
Soak dried corn husks in warm water for 20–30 minutes until pliable. Rinse and pat dry. Lay a husk flat with the tapered end pointing away from you.
- 9
Spread masa and add filling
Using about 3 tablespoons of masa for each tamal, spread a thin, even layer (about 1/4" thick) down the center of the husk, leaving a 1" border on each long side and about 2" at the top. Place about 1 to 2 tablespoons of the pork filling along the center of the masa. Do not overfill.
- 10
Fold tamales
Fold the sides of the husk over the filling so edges meet, then fold the bottom narrow end up. If desired, tie with a thin strip of husk to secure. Place each tamal with the open end up in a large steamer basket.
- 11
Steam tamales
Set up a steamer with an inch or two of water in the bottom. Brush the steamer rack with 1 teaspoon of lard or oil to prevent sticking. Arrange tamales standing upright (open end up) packed snugly but not compressed. Cover the top of the tamales with a damp kitchen towel and the steamer lid. Bring water to a simmer and steam over medium-low heat for 1 to 1¼ hours. Check occasionally and add more boiling water to maintain the level. Rotate tamales after 45 minutes if your steamer heats unevenly.
- 12
Check for doneness and rest
To test, remove one tamal and let cool 2 minutes, then peel back husk—masa should pull away cleanly from the husk and be firm. If masa is still sticky, steam an additional 10–15 minutes and test again. When done, let tamales rest 10 minutes before serving to set.