Tamal Recipe

Place the dried corn husks in a large bowl and cover with hot (not boiling) water. Weigh them down so they remain submerged and soak for 30–45 minutes until pliable. Drain and rinse front and back to remove debris, then pat dry and set aside folded with the smooth side down.

Beat the lard

In a large mixing bowl, beat the lard (or vegetable shortening) with an electric mixer on medium-high for 2–3 minutes until light and fluffy. This aeration helps a lighter tamal.

In a separate bowl, whisk together masa harina, baking powder, and salt until evenly combined.

With the mixer running on low, add the dry masa mixture to the whipped lard in portions. Gradually add warm chicken stock (or water) a little at a time until a soft, spreadable dough forms. The masa should be moist but hold shape—when a small piece is dropped into a cup of cold water it should float; if it sinks, add 2–4 tablespoons more stock and mix.

Taste a small pinch of masa for salt and adjust if needed. Keep the bowl covered with a damp towel while you prepare the filling to prevent drying out.

If using dried ancho chile: remove stem and seeds and briefly toast in a dry skillet over medium heat until fragrant (20–30 seconds). Rehydrate in hot water for 10 minutes, then drain and reserve the soaking liquid.

In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Add tomatillos, roma tomatoes, and the jalapeño (and rehydrated ancho if using) to the skillet. Cook, stirring occasionally, until tomatillos soften and tomatoes begin to break down, about 6–8 minutes.

Carefully transfer the vegetable mixture to a blender. Add cumin, oregano, salt, black pepper, and 2–3 tablespoons of the reserved chile soaking liquid or plain water if you didn’t use ancho. Blend to a smooth or slightly chunky salsa consistency, as preferred. Taste and adjust salt.

Return the salsa to the skillet and simmer on medium-low for 4–5 minutes to deepen flavor. If the salsa is very watery, cook until it thickens slightly.

Add the crumbled pork rinds to the simmering salsa and stir to combine. Cook 2–3 minutes until pork rinds absorb some moisture and soften but still retain some texture. Stir in chopped cilantro, if using, and remove from heat. Taste and adjust seasoning.

Set up an assembly area: a stack of softened corn husks, a bowl of masa, the pork rind filling, and a spoon or spatula.

Take a single corn husk and lay it smooth-side down on a flat surface with the wide end toward you. If the husk has a thick central rib, fold it slightly to create a flatter surface for spreading masa.

Spoon about 3 tablespoons (adjust to tamal size) of masa onto the center of the husk and spread into a rectangle about 3 x 4 inches, leaving a 1-inch border on the sides and 2 inches at the top to fold. The exact amount will depend on husk size; aim for a thin, even layer.

Place about 1 rounded tablespoon of the pork rind filling in a line down the center of the masa. Do not overfill—leave room to fold the husk.

Fold the long sides of the husk inward over the filling so they meet in the middle. Fold the narrow end up (or fold the top down) to enclose. If desired, tie with a thin strip of husk to secure, but this is optional.

Repeat with remaining husks, masa, and filling. You should get approximately 24–30 tamales depending on filling size.

Prepare a steamer: add about 1–2 inches (approximately 6 cups) of water to a large steamer pot or tamalera, making sure the water does not touch the steamer basket. Bring to a gentle boil over high heat.

Arrange tamales upright in the steamer with the open ends facing up. Pack them snugly but not so tight that steam cannot circulate.

Cover the tamales with a layer of leftover husks or a clean damp kitchen towel to trap steam, then place the steamer lid on. Reduce heat to maintain a steady simmer and steam for 75–90 minutes. Check water level every 20–25 minutes and add more hot water as needed to keep steam consistent.

To test for doneness, remove one tamal and let it cool slightly. The masa should pull away cleanly from the husk and be firm and set. If the masa is still wet or sticky, continue steaming and test again at 10–15 minute intervals.

When done, remove tamales from the steamer and let rest upright, covered, for 10 minutes before serving to let masa settle.

Serve tamales warm, unwrapped from the husk. Offer extra salsa, crema, or hot sauce on the side as desired.

To store: refrigerate cooled tamales in an airtight container for up to 4 days. Reheat by steaming 15–20 minutes from chilled or microwaving covered for 1–2 minutes per tamal, checking until heated through. For longer storage, freeze individually wrapped tamales for up to 3 months; reheat from frozen by steaming 30–45 minutes.