Mexican
Tamales
Corn-husk steamed pork tamales with airy lard-enriched masa wrapped around a rich red chile filling.
30 servings · 120 minutes prep · 220 minutes cook
Ingredients
Pork Filling
- 3 lb pork shoulder, cut into large pieces
- 9 cups water
- 1/2 white onion
- 5 garlic cloves
- 2 tsp kosher salt, divided
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried chile de arbol, stemmed
- 1 tsp Mexican oregano
- 1/2 tsp cumin seeds, toasted
- 1 tbsp lard
Masa and Wrappers
- 30 large dried corn husks, plus extra for ties and lining the steamer
- 5 cups fresh nixtamal masa for tamales
- 1 1/4 cups fresh lard, room temperature
- 2 tsp baking powder
- 2 1/2 tsp kosher salt
- 1 1/2-2 cups warm pork broth
Directions
Cook the Pork and Chile Sauce
- Simmer the pork shoulder with water, white onion, garlic, and 1 teaspoon of the kosher salt until the pork registers about {{temperature:195-205°F}} and shreds easily, 90-105 minutes. Strain and reserve broth. Shred the pork.
- Soak the dried corn husks in hot water until pliable, about 45 minutes.
- Toast the guajillo chiles, ancho chiles, and chile de arbol briefly. Soak in hot water for 15 minutes, then blend with Mexican oregano, cumin seeds, 1 teaspoon of the kosher salt, and 1 1/2 cups pork broth. Strain.
- Heat the lard in a saucepan and fry the chile sauce until darker and glossy, 8-10 minutes. Add shredded pork and cook until juicy but not wet, 6-8 minutes.
Whip the Masa
- Beat the fresh lard until fluffy, 4-5 minutes. Beat in the fresh nixtamal masa, baking powder, and kosher salt. Add warm pork broth gradually until the masa is soft, aerated, and passes the float test in cold water.
Fill, Steam, and Rest
- Spread 3 tablespoons masa on each husk, add 2 tablespoons pork filling, fold the sides inward, and fold up the narrow end.
- Line a steamer with extra husks. Stand tamales upright and steam until the masa releases cleanly from the husk, 90-105 minutes.
- Rest covered off heat for 15 minutes before serving.
