2 Tamales Recipe

Braise the pork

Place pork shoulder chunks, whole onion (halved), smashed garlic, bay leaf, cumin, 1 tsp salt and 1/2 tsp pepper into a medium pot. Add enough water to just cover (about 3 cups) and bring to a simmer. Reduce heat, cover partially and simmer gently until pork is very tender, about 1.5 to 2 hours. Alternatively cook in a pressure cooker/Instant Pot on high for 45 minutes with natural release.

Remove pork from broth and reserve 1 cup of the cooking liquid. Discard bay leaf and onion. Shred the pork finely with two forks and set aside. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add shredded pork and cook 3–4 minutes to dry slightly and deepen flavor. Taste and adjust salt.

Prepare corn husks

Soak dried corn husks in hot water for 30–45 minutes until pliable. Rinse and drain, then pat dry. Keep a few in reserve for wrapping; trim wide ends if needed so they match.

Make the masa

In a large bowl, combine masa harina, baking powder and 2 tsp salt. Beat the lard in with an electric mixer or by hand until fluffy. Gradually add warm broth while mixing until a soft, spreadable dough forms (should feel light and hold its shape). A small test: drop a bit of dough into cold water — if it floats, it's ready; if not, beat in up to 2–4 tbsp more lard or reduce liquid slightly.

Assemble tamales

Lay a soaked husk flat, spread about 1/3 cup masa (adjust so you have 2 tamales total) into a 6-inch rectangle in the center, leaving a 1-inch border. Place about 2–3 tbs of shredded pork in the center of the masa and a tablespoon of shredded cheddar on top of the pork. Fold the sides of the husk over the filling, then fold up the bottom. Repeat to make 2 tamales. Tie with small strips of husk if desired. Keep assembled tamales covered with a damp towel while you finish.

Steam tamales

Arrange the tamales upright (open ends up) in a steamer basket over simmering water. Cover and steam for about 60–75 minutes, checking water level occasionally; add more hot water as needed. After 45 minutes, test one tamal: masa should separate cleanly from the husk. If not ready, continue steaming and test every 10 minutes.

Cook the beef

While tamales steam, heat 1 tbsp oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Crumble in ground beef and brown until no longer pink, breaking it into small pieces, about 5–7 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper.

Make gravy

Sprinkle 2 tbsp flour over the browned beef and stir to coat; cook 1–2 minutes to remove raw flour taste. Gradually whisk in 1 cup beef broth, scraping up browned bits. Simmer until slightly thickened, about 4–5 minutes. Taste and adjust seasoning. If gravy is too thin, simmer a little longer; if too thick, add up to 1/4 cup more broth.

Cook rice

Rinse 1 cup rice until water runs clear. In a small saucepan combine rinsed rice, 2 cups water and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.

Warm refried beans

Heat 1 cup refried beans in a small saucepan over low heat, stirring occasionally until warmed through. If too thick, loosen with 1–2 tbs water or reserved pork broth.

Finish and serve

When tamales are done, remove from steamer and let rest 5 minutes. Place 2 tamales on a plate, spoon warm beef gravy over the tamales and sprinkle with shredded cheddar cheese so it melts slightly. Serve with a scoop of rice, a portion of refried beans, lime wedges and optional chopped cilantro.