Real Homemade Tamales
Ingredients
- 1 ¼ pounds pork loin
- 1 large onion, halved
- 1 clove garlic
- 4 dried chile peppers (such as guajillo or ancho)
- 2 cups water
- 1 ½ teaspoons salt
- 1 (8 ounce) package dried corn husks
- ⅔ cup lard
- 1 (10.5 ounce) can beef broth, or as needed
- 2 cups masa harina
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
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Instructions
- Gather all ingredients.
- To make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil over medium-high heat. Reduce heat to low and simmer until pork is cooked through and tender, about 2 hours.
- Meanwhile, to make the chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.
- Transfer softened chiles and cooking water to a blender and blend until smooth. Strain the sauce through a fine-mesh sieve into a bowl and stir in salt. Discard the solids left in the strainer.
- Remove pork from the pot. Discard onion and garlic. Shred pork using two forks and mix in 1 cup chile sauce. Reserve remaining chile sauce for serving.
- Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.
- While the husks are soaking, beat lard with 1 tablespoon broth until fluffy.
- Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a soft, spongy dough.
- Remove husks from water and pat dry. Spread about 2 tablespoons masa dough onto the center of each husk about ¼ inch thick, leaving a 1-inch border on the sides and top.
- Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.
- Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.
- Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream (or stir sour cream into chile sauce for a creamy sauce).
- Serve hot with your favorites sides. Enjoy!
Source
Original recipe: View Original