Tamale Recipe

Place the dried corn husks in a large heatproof bowl. Cover with very hot (almost boiling) water and let soak for 30–45 minutes until pliable. Press gently to remove excess water and spread them on a clean towel, keeping them covered with a damp cloth to remain pliable while you work.

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast guajillo and ancho chiles briefly for 10–20 seconds per side until they become fragrant and slightly darkened (do not burn). Remove from heat and place in a bowl; cover with 2 cups of very hot water and soak 15 minutes until softened. Reserve soaking liquid.

Cook the pork

Season pork pieces with 1/2 teaspoon salt and a few grinds of pepper. In a heavy pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Brown pork in batches, about 4–5 minutes per side, until nicely seared. Remove browned pork and set aside.

Make the chile sauce

Drain chiles, reserving soaking liquid. In a blender, combine softened chiles, the reserved soaking liquid (about 1 cup), 1/2 cup of the chopped onion, 2 garlic cloves, cumin, oregano and 1/2 teaspoon salt. Blend until very smooth, adding more soaking liquid as needed to reach a pourable sauce.

Simmer pork in sauce

In the same pot, add remaining 1 tablespoon oil and sauté the remaining onion until translucent, about 4 minutes. Add the blended chile sauce and scrape up browned bits. Return pork to the pot, add remaining 2 cups water, bring to a simmer, reduce heat to low, cover and simmer gently for 1 to 1¼ hours until pork is tender and easily shredded. Adjust salt to taste.

Shred and concentrate

Remove pork and shred with two forks. If sauce is thin, simmer uncovered to reduce until slightly thickened, then return shredded pork to the sauce and stir to coat. Cool filling to near room temperature before assembling tamales.

Whip the fat

In a large mixing bowl, beat 1 cup softened lard (or shortening) with an electric mixer until light and fluffy, about 3–5 minutes. This aeration helps the masa be tender.

Combine dry ingredients

Stir masa harina, baking powder and 2 teaspoons salt together in a separate bowl to distribute evenly.

Form masa dough

Gradually add the dry masa mix to the whipped fat, adding about half the warm broth and mixing after each addition. Continue alternating adding remaining broth until a soft, spreadable dough forms (similar to a thick peanut butter consistency). If dough is too dry, add up to 1/4 cup more warm broth. Test masa by dropping a small ball into cold water; if it floats, the dough is properly aerated and seasoned. If it sinks, continue beating and add a bit more fat or liquid as needed.

Lay a softened corn husk smooth-side down on your work surface. If husk has a thick stem at the bottom, fold or trim it so the husk can be rolled and closed.

Spread about 2–3 tablespoons of masa in the center of the husk (a 1/4–1/3 cup volume), leaving a 1 inch border on the sides and 2 inches at the bottom. Use the back of a spoon or an offset spatula to create an even layer.

Place 1–2 tablespoons of the pork filling in a line down the center of the masa. Do not overfill; keep a balance of masa and filling.

Fold the sides of the husk over the filling so they meet in the middle, then fold the bottom end up. If desired, tie with a strip of husk or kitchen twine to secure. Repeat until all dough and filling are used. You should get about 24–30 tamales, depending on size.

Prepare a tall steamer pot with a rack. Fill the bottom with water, making sure water does not touch the rack. Place a layer of unused soaked husks or a towel on the rack to prevent direct contact. Stand the tamales upright (open end up) packed snugly but not overly tight.

Bring water to a gentle simmer, cover, and steam for 1 hour 30 minutes to 1 hour 45 minutes. Check water level every 30 minutes and add more hot water as needed. After 1 hour, test doneness by removing one tamal and letting it cool slightly—masa should pull away from the husk cleanly and be fully set. If not, continue steaming and check every 10–15 minutes.

When done, remove tamales from steamer and let rest upright or lying flat for 10–15 minutes to firm up before serving.

Unwrap tamales and serve hot with extra chile sauce, salsa, crema, or pickled jalapeños as desired.