Tamales Dozen Recipe

TAMALES

1. 1

   Hydrate corn husks

   In a large bowl, soak 12–15 dried corn husks in warm water for 30–60 minutes until pliable. Drain and pat dry.

2. 2

   Brown pork and aromatics

   In a heavy-bottomed pot, sear pork shoulder chunks on all sides until lightly browned. Add onion and garlic; cook 2–3 minutes until fragrant.

3. 3

   Braise pork with chili and spices

   Stir in ground cumin and salt. Add red chili sauce and 1/2 cup water. Bring to a simmer, cover, and braise on low heat until pork is tender and shreds easily, about 1.5–2 hours. Remove from heat and shred, reserving some braising sauce.

4. 4

   Make masa dough

   In a large mixing bowl, whisk masa harina, baking powder, and salt. Add lard in spoonfuls and beat with an electric mixer on medium-high until fluffy and light. Gradually stream in warm broth, 1/2 cup at a time, until the dough is smooth and spreadable. Let rest 15 minutes.

5. 5

   Assemble tamales

   Prepare a work station. Take a soaked husk, spread about 1/4 cup masa on the center to form a thin rectangle. Place a line of shredded pork filling along the center. Fold the sides over the filling and roll from bottom to top to seal. Repeat with remaining husks.

6. 6

   Steam tamales

   Stand tamales upright in a steamer basket with the open end up. Add enough water to the bottom of the steamer (not touching the tamales). Cover and steam over medium heat for 90–120 minutes, checking water level occasionally. The dough should separate easily from the husk when done.

7. 7

   Rest and serve

   Remove tamales from steamer and let rest for 10 minutes. Serve warm with salsa, crema, or lime wedges.