Tamale Recipe

Prepare lard and masa

Soak dried corn husks in warm water for at least 30 minutes while you prepare fillings. In a large bowl, beat the lard or shortening until light and fluffy (2–3 minutes) using a mixer or vigorously by hand.

In a separate bowl, whisk masa harina, baking powder, and salt. Gradually add warm broth and mix until a soft dough forms. The dough should be spreadable but not runny — it should hold shape on a spoon.

Fold the masa mixture into the whipped lard in two additions, beating until incorporated and airy. Test readiness by dropping a small piece in cold water—if it floats, the masa is properly whipped; if not, beat another minute and test again.

Cook pork

Place pork shoulder pieces in a pot, cover with water (or enough stock to mostly cover), add 1 bay leaf and 1 tsp salt. Bring to a simmer, reduce heat and cook until very tender, about 1.5–2 hours. Remove pork and reserve 1 cup cooking liquid. Shred pork with forks.

Prepare red chile puree

Toast dried guajillo and ancho chiles briefly in a dry skillet (30 seconds per side) until fragrant but not burnt. Remove seeds and stems (if not already). Soak chiles in hot water for 20 minutes until softened. Drain, reserve 1.5 cups soaking liquid, and blend chiles with garlic, cumin, oregano and about 1/2 cup of the soaking liquid to a smooth puree. Strain if desired. Reserve 1.5 cups puree for sauce and mixing with pork.

Combine pork with chile

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add shredded pork and sauté 2–3 minutes. Stir in 1 to 1.5 cups red chile puree and about 1/2 cup reserved cooking liquid from pork (or soaking liquid) to moisten. Simmer gently 8–10 minutes until flavors meld and sauce reduces slightly. Adjust salt to taste. Keep warm.

Roast and purée

Roast poblano peppers directly over flame or under a broiler until charred on all sides; place in a bowl sealed with plastic or a lid for 10 minutes, then peel and seed. Roast or char tomatillos and the quartered onion until softened and slightly blistered. In a blender, combine peeled poblanos, roasted tomatillos, jalapeño (optional), onion, garlic and cilantro with a splash of stock; blend until smooth. Season with 1 tsp salt and set aside about 1.5 cups of this puree for sauce and filling.

Sauté vegetables

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped onion (reserve the rest for sauce as listed), sauté until translucent. Add 2–3 cups of mixed vegetables of choice (e.g., diced zucchini, corn, diced potatoes pre-cooked) and sauté until tender. Stir in 1 to 1.25 cups green chile-tomatillo puree and simmer 6–8 minutes until combined and slightly reduced. Adjust salt and add chopped cilantro to taste. Keep warm.

Heat 1 tbsp vegetable oil in a saucepan over medium heat. Sauté 1/2 cup finely chopped onion until translucent, add 2 minced garlic cloves and cook 30 seconds. Add reserved 1.5 cups red chile puree and 1 cup stock, bring to a gentle simmer and cook 8–10 minutes, stirring occasionally. Taste and season with 1/2 tsp salt. If too thick, thin with additional stock. Keep warm for serving alongside tamales.

In a small saucepan warm 1 tsp olive oil over medium heat, sauté 1/4 cup finely chopped onion until soft. Add 1 minced garlic clove and cook briefly, then add 1.5 cups reserved green chile-tomatillo puree and 3/4 cup stock. Simmer 6–8 minutes, season with 1/2 tsp salt, adjust acidity with a squeeze of lime if desired. Keep warm for serving.

Prepare husks and spread masa

Drain soaked corn husks and pat dry. Tear a few husks into thin strips to use as ties. Lay one husk flat (wide side up). Spread about 1/3 to 1/2 cup masa on the center of the husk into a rectangle about 4x3 inches, leaving a 1/2-inch margin on edges.

Add filling and fold

Place 1 to 2 tablespoons of the chosen filling (red pork or green vegetable) down the center of the masa. Fold the long sides of the husk over the filling, then fold the narrow end up or fold both ends toward the center. Tie with a strip of husk if necessary to secure. Repeat to make about 24 tamales (depending on size).

Steam tamales

Stand tamales upright in a steamer basket with open end up. Add boiling water to the pot below (do not wet tamales) and cover. Steam over medium-high heat for 1 to 1 1/2 hours, checking water level every 20 minutes and adding more boiling water as needed. Tamales are done when masa separates easily from the husk and feels firm. Remove and let rest 5 minutes.

Serve

Serve tamales in the husk with a ramekin of the matching sauce: red chile sauce for the pork tamales or green chile sauce for vegetable tamales. Garnish with chopped cilantro and lime wedges. Provide extra sauce on the side for dipping or spooning.