Pork Tamales
Ingredients
- 15 corn husks, more as needed
- 2 dried guajillo chile peppers, seeded
- 1 cup beef broth
- 1 cup tomato sauce
- ¼ medium onion, minced
- 5 cloves garlic, minced
- 2 chipotle peppers in adobo sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cloves
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 (4 pound) boneless pork butt (shoulder)
- 2 cups masa harina
- 2 tablespoons baking powder
- 2 tablespoons garlic powder
- 1 teaspoon salt
- 2 cups beef broth
- ⅔ cup lard, room temperature
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Instructions
- Soak corn husks in water for 24 hours before cooking, using a heavy pot or skillet to keep them submerged.
- Meanwhile, prepare filling. Place guajillo chile peppers in a dry skillet over medium heat. Toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet, and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
- Add broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and black pepper to the blender and process until smooth.
- Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be shredded with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Add sauce and mix until well combined.
- For dough, combine masa harina, baking powder, garlic powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add broth and lard, and whisk until mixture is fluffy and well combined (dough will be sticky).
- Place an open corn husk on a work surface and pat dry. Spread dough evenly down center of husk, leaving room around edges. Dollop a line of pork filling down center of dough.
- Fold one side of husk over filling, then fold over the other side to overlap, creating a tube. Fold up the narrow end of husk to seal bottom, leaving top open. Tie with a strip of husk or kitchen twine.
- Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
- Place tamales vertically into the steamer basket, with the sealed side down. Cover the pan and steam for 1 hour. Serve hot.
Source
Original recipe: View Original