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Ingredients
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Tamales
Red Chile Pork Filling
Method
Prepare the Filling
- 1
Cook the Pork
In a large pot, add the pork shoulder and cover with water. Bring to a boil and simmer until the pork is tender, about 2 hours. Remove the pork and shred it, reserving the broth.
- 2
Prepare the Tamales
- 3
Soak Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften.
- 4
Mix Masa Dough
In a bowl, beat the lard or shortening until fluffy. Add the masa harina, baking powder, salt, and chicken broth. Mix until well combined.
- 5
Assemble Tamales
Take a soaked corn husk, spread about 1/4 cup of masa dough on the husk, leaving the top and bottom edges free. Place 2 tablespoons of the pork filling in the center and fold the sides over the filling. Fold the bottom of the husk up to seal.
- 6
Steam the Tamales
Place the tamales upright in a steamer pot. Steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.