Tamale Recipe

Toast and rehydrate chiles

Lightly toast guajillo and ancho chiles in a dry skillet over medium heat 15–30 seconds per side until aromatic but not burned. Remove stems and seeds if not already removed. Soak toasted chiles in 1 cup hot water for 15 minutes until softened.

Blend sauce

Drain chiles but reserve soaking liquid. In a blender combine soaked chiles, tomato sauce, chopped onion, garlic, cumin, oregano, 1 tsp salt, 1 tablespoon vegetable oil and 1/2 cup of the reserved chile soaking liquid (add more to reach desired consistency). Blend until very smooth. Taste and adjust salt. Set aside 1 cup for the pork filling; refrigerate any extra.

If the sauce is too acidic, simmer 5 minutes in a small saucepan to integrate flavors, then cool before using inside tamales.

Braise the pork

Place pork shoulder, halved onion, 4 garlic cloves, bay leaf, 1 tablespoon salt and 8 cups water in a large pot. Bring to a boil, reduce to a simmer, and cook, partially covered, until pork is very tender, about 1.5–2 hours. Skim foam as needed.

Shred and season

Remove pork and reserve 1 cup of the braising liquid. Shred pork finely with two forks. Mix shredded pork with 1 cup of the prepared burrito-style red sauce and 1/4–1/2 cup reserved braising liquid until moist but not soupy. Adjust salt to taste. Keep filling warm or refrigerate if preparing ahead.

Prepare corn husks

Soak dried corn husks in very warm water for at least 30 minutes until pliable. Rinse and pat dry; keep them covered with a towel to stay moist while assembling.

Make masa dough

In a large bowl, beat lard/shortening until fluffy (using a mixer or by hand). In a separate bowl combine masa harina, baking powder, and 2 tsp salt. Gradually add the masa mixture to the whipped lard alternating with warm chicken stock (start with 2 cups stock, then add masa, then remaining stock) and mix until a soft, spreadable dough forms. Test for correct texture by dropping a golf-ball sized piece in cold water — if it floats, the dough is properly aerated; if it sinks, continue whipping in 1–2 tablespoons of stock until it floats.

Assemble tamales

Lay one soaked corn husk flat with the wide end toward you. Spread about 1/4 to 1/3 cup of masa into a 3x4-inch rectangle in the center, leaving a 1/2-inch margin at the sides and bottom. Spoon about 1–2 tablespoons of the pork filling down the middle of the masa. Fold the long sides of the husk over the filling to enclose, then fold up the narrow end. Repeat until all dough and filling are used. Place assembled tamales seam-side down in a single layer standing upright in a steamer basket. If you have many, stack gently but keep tamales upright.

Steam tamales

Fill a large steamer pot with 2 inches of water (not touching tamales). Bring water to a simmer, place tamales standing up, cover pot and steam over low simmer for 1 to 1 1/4 hours. Check water level occasionally and add hot water as needed. After 45 minutes test doneness by removing one tamale and allowing it to cool 2 minutes—if the masa pulls away from the husk cleanly, they are done. If sticky, steam another 10–15 minutes and test again.

Cook beef

Heat 1 tablespoon oil in a skillet over medium-high heat. Add finely chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Add ground beef and break up with a spoon; cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Season

Stir in chili powder, tomato sauce, 1 teaspoon salt and 1 teaspoon black pepper. Reduce heat to medium-low and simmer 5–8 minutes until saucy and flavors meld. Taste and adjust seasoning. Keep warm until serving.

Cook rice

Rinse rice until water runs clear. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add rinsed rice and toast 1–2 minutes. Add 3 cups stock and a pinch of salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.

Prepare refried beans

Warm refried beans in a small saucepan over low heat, stirring occasionally. If too thick, thin with up to 1/4 cup water or reserved pork braising liquid. Taste and season with salt to preference. Keep warm.

To serve, remove tamales from husks and place on a plate. Spoon a generous tablespoon of the ground beef topping over each tamale. Serve with a scoop of rice and a portion of refried beans on the side. Garnish with chopped cilantro and lime wedges. Offer additional burrito-style red sauce at the table if desired.