Mexican Tamale Dinner Recipe

Prepare the Dough

In a large mixing bowl, combine masa harina, baking powder, and salt. Mix well.

In a separate bowl, cream the vegetable shortening until fluffy. Gradually add the masa harina mixture and mix until combined.

Slowly add chicken broth until the dough is soft but not sticky. Set aside.

Cook the Pork

In a large pot, combine pork shoulder, chopped onion, garlic cloves, cumin, chili powder, salt, and water. Bring to a boil.

Reduce heat to low and simmer for about 2 hours until the pork is tender.

Shred the pork with two forks and mix it with the cooking liquid. Set aside.

Prepare the Chili

In a large pot, brown the ground beef over medium heat. Add chopped onion and minced garlic, cooking until softened.

Stir in chili powder, canned diced tomatoes, kidney beans, salt, black pepper, and water. Bring to a simmer.

Cook for about 30 minutes, stirring occasionally until thickened.

Make the Tomatillo Sauce

In a saucepan, combine husked tomatillos, jalapeño, chopped onion, cilantro, lime juice, and salt. Add a little water if needed.

Simmer until the tomatillos are soft, about 10-15 minutes. Blend until smooth.

Assemble the Tamales

Soak corn husks in warm water for about 30 minutes. Drain and pat dry.

Take a husk and spread about 2 tablespoons of tamale dough in the center. Add 2 tablespoons of the pork filling. Fold the sides of the husk over the filling and then fold the bottom up.

Repeat until all the dough and filling is used. Steam the tamales for about 1 hour until firm.