Dos Tamales Recipe
Two pork tamales topped with chili carne and melted cheese
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Ingredients
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Tamales
Method
Preparation
- 1
Prepare the Pork
In a large pot, cover the pork shoulder with water and boil until tender, about 2 hours. Drain, shred the meat, and set aside.
- 2
Make the Dough
In a mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, whisk together the chicken broth and vegetable oil. Gradually add the wet ingredients to the masa harina mixture until a dough forms.
- 3
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes to soften them.
- 4
Assemble the Tamales
Take a corn husk, and spread about 1/4 cup of dough in the center. Add a couple of tablespoons of shredded pork on top of the dough, then fold the sides of the husk over the filling and secure it at the bottom.
- 5
Steam the Tamales
Place the tamales upright in a steamer pot and steam for about 1 hour, or until the masa pulls away from the husk easily.
- 6
Prepare the Chili Carne
In a skillet, combine cooked ground beef, chili powder, diced tomatoes, and seasonings. Simmer for 20 minutes, stirring occasionally.
- 7
Serve
Once the tamales are done steaming, plate two tamales, top with chili carne, and sprinkle with melted cheese.
