Red Chilé Pork Tamales Recipe

Instructions

1. 1

   Prepare the Pork Filling

   In a large pot, add the pork shoulder, chopped onion, and enough water to cover. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the pork is tender. Remove the pork, shred it, and mix it with the red chilé sauce.

2. 2

   Make the Tamale Dough

   In a large bowl, whisk together masa harina, baking powder, and salt. In another bowl, beat the lard or vegetable shortening until fluffy. Gradually mix in the masa harina mixture, alternating with the broth, until a soft dough forms.

3. 3

   Assemble the Tamales

   Soak corn husks in warm water for about 30 minutes. Take a husk, spread about 1/4 cup of dough on the wide end, add a spoonful of the pork filling, then fold the sides in and roll up tightly. Repeat with remaining husks, dough, and filling.

4. 4

   Steam the Tamales

   Place tamales upright in a steamer basket. Cover with a damp cloth and steam for about 1.5 to 2 hours, or until the masa pulls away easily from the husk.

5. 5

   Serve

   Allow tamales to cool slightly before serving. Enjoy them with your favorite salsa or toppings!