Pork Tamales Recipe

Instructions

1. 1

   Prepare the Pork

   In a large pot, cover the pork shoulder with water and add chopped onion, garlic, and salt. Simmer for about 2 hours until tender. Remove the pork, shred it, and reserve the broth.

2. 2

   Make the Red Chile Sauce

   Remove stems and seeds from the dried red chilies. Soak them in hot water for 15 minutes. Blend soaked chilies with garlic and some reserved broth until smooth. Set aside.

3. 3

   Mix the Masa Dough

   In a large bowl, combine masa flour, baking powder, and salt. In a separate bowl, beat the lard until fluffy. Gradually add the masa mixture and chicken broth until you achieve a smooth dough.

4. 4

   Combine Pork and Sauce

   Mix shredded pork with the red chile sauce. Adjust seasoning to taste.

5. 5

   Prepare the Corn Husks

   Soak the corn husks in warm water for about 30 minutes until pliable.

6. 6

   Assemble the Tamales

   Take a soaked corn husk, spread about 2 tablespoons of masa dough on one side, add a spoonful of the pork filling, then fold the husk over and tie it with a strip of husk.

7. 7

   Steam the Tamales

   Place the tamales upright in a steamer basket, cover, and steam for about 1.5 hours. Check occasionally and add water to the steamer if necessary.

8. 8

   Serve

   Once cooked, let the tamales rest for a few minutes. Serve warm with extra red chile sauce on the side.