Tamales Jalisco Recipe
Authentic hand-made tamales stuffed with pork and house-made mole sauce. Dressed with lettuce, queso and fresh sour cream. Served with fluffy rice.
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Ingredients
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Tamales and Accompaniments
Method
Preparation
- 1
Prepare the Pork
In a large pot, add the pork shoulder and cover with water. Boil for about 2 hours or until the pork is tender. Remove from pot, shred the meat, and mix with 1 cup of mole sauce.
- 2
Soak the Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften.
- 3
Make the Masa Dough
In a large bowl, combine masa harina, vegetable oil, chicken broth, and a pinch of salt. Mix until you have a soft dough that holds together.
- 4
Assemble the Tamales
Take a soaked corn husk, spread about 2 tablespoons of masa dough on the husk, add a spoonful of the shredded pork mixture, and top with a little mole sauce. Fold the sides of the husk over the filling and then fold the bottom up to secure.
- 5
Steam the Tamales
In a large steamer pot, place the tamales upright and steam for about 1 to 1.5 hours until the masa is firm and pulls away from the husk.
- 6
Prepare the Rice
While the tamales are steaming, cook the rice according to package instructions.
- 7
Serve
Serve the tamales hot, dressed with lettuce, queso fresco, and sour cream alongside the fluffy rice.