Tamales Recipe

Place dried corn husks in a large bowl and cover with hot water. Let soak 30–45 minutes until pliable. Separate and drain, patting dry. Keep covered with a damp towel to stay soft while you work.

Place pork chunks in a pot with 1 onion (halved), 2 garlic cloves, 2 cups chicken broth and 1 tsp salt. Bring to a simmer, cover, and cook until very tender, about 1.5–2 hours (or cook in a pressure cooker for 45–60 minutes). Remove pork, reserve 1 cup of cooking liquid, and shred the meat with two forks. Discard onion and any large fat pieces.

While pork cooks, toast guajillo and ancho chiles in a dry skillet over medium heat 15–30 seconds per side until fragrant but not burned. Transfer chiles to a bowl and cover with hot water to soften for 15 minutes; reserve soaking liquid.

In a blender, combine softened chiles (remove stems/seeds if not already), 1 tomato (quartered) or canned tomatoes, 2 remaining garlic cloves, 1/2 onion (rough chopped), 1 tsp cumin, 1 tsp oregano, and 1/2 tsp salt. Add 1/2–3/4 cup of the chile soaking liquid or reserved pork broth to help blend until smooth.

Heat 2 tbsp vegetable oil in a saucepan over medium heat. Pour blended sauce into pan and simmer 8–12 minutes, stirring occasionally. Taste and adjust salt. If sauce is very thick, thin with reserved pork cooking liquid up to 1/2 cup to reach a spreadable consistency.

Stir shredded pork into the sauce to coat evenly. Simmer together 5–10 minutes so flavors meld. Adjust seasoning. Cool slightly before assembling.

In a large bowl, whisk together 4 cups masa harina, 2 tsp baking powder and 2 tsp salt.

In a separate bowl or measuring cup, combine 1.5 cups softened lard (or shortening) with 3 cups warm chicken or vegetable broth. Beat the lard with a hand mixer or vigorous whisk until fluffy (2–4 minutes).

Gradually add dry masa mixture to the whipped lard, beating or mixing with your hand until a soft, spreadable dough forms. The masa should feel light and not sticky. If too dry, add broth 1–2 tbsp at a time; if too wet, add a bit more masa harina. To test, drop a small piece of masa into cold water—if it floats, the dough is properly aerated; if it sinks, continue whipping a bit more.

Lay a softened corn husk flat with the narrow end pointing away from you. Spread about 2–3 tbsp of masa in a thin layer (about 1/4 inch thick) down the center, leaving a 1-inch border on sides and about 2 inches at the top.

Place 1–2 tbsp of the shredded pork in chile sauce in a line down the center of the masa.

Fold the sides of the husk over the filling so they overlap, then fold the bottom narrow end up to enclose. If necessary, tie with a strip of husk. Place the tamale seam-side down in a single layer in a large steamer with the open end up. Repeat until all masa and filling are used. You should get about 24–30 tamales depending on size.

Add about 3 inches (approximately 4–6 cups) of water or broth to a large steamer pot and bring to a simmer. Arrange tamales standing up with open ends up (or lying down with seam side down) in the steamer basket. Cover with a damp kitchen towel or extra corn husks and then the lid.

Steam over simmering water for 1 to 1 1/2 hours, checking water level occasionally and topping up as needed. After 45 minutes, test one tamale: if the masa pulls away from the husk easily and feels firm, they are done. If sticky, continue steaming and check every 10–15 minutes.

Let tamales rest 10 minutes after steaming. Serve warm, unwrapped from the husk, with extra chile sauce if desired, cilantro and lime wedges on the side.