G. Tamale Plate (pork) Recipe
Make G. Tamale Plate (pork) Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tamale Dough
Pork Filling
Assembly & Cooking
Method
Preparing the Pork Filling
- 1
Cook the Pork
In a large pot, combine the pork shoulder, water, chopped onion, garlic, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for about 2-3 hours until the pork is tender and easily shreds.
- 2
Making Tamale Dough
- 3
Mix Dry Ingredients
In a large mixing bowl, combine masa harina, baking powder, and salt.
- 4
Incorporate Lard
Add the pork lard (or vegetable shortening) to the dry ingredients and mix using your hands or a pastry cutter until the mixture resembles coarse crumbs.
- 5
Add Broth
Gradually add the chicken broth to the mixture, stirring until a soft dough forms. You may need to adjust the amount of broth slightly based on the humidity.
Assembling and Cooking Tamales
- 6
Prepare Corn Husks
Drain the soaked corn husks and lay them flat. Take one husk and spread about 1/4 cup of tamale dough on the wide end, leaving about 1 inch from the edges.
- 7
Fill and Roll
Add 1-2 tablespoons of the pork filling in the center of the dough. Fold the sides of the husk over the filling and then roll it up from the wide end to the narrow end. Secure the tamale by tying it with a strip of husk or string.
- 8
Steam the Tamales
In a large steamer pot, place the tamales upright. Add additional chicken broth to the pot, cover, and steam for about 1.5 hours, or until the tamales are firm and the dough has cooked through.