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Pork Tamales

@arecipe.bsky.social

Soft masa spread on corn husks, filled with savory red-chile pork, then wrapped and steamed — a labor-of-love centerpiece worth making in a big batch.

Prep 00:25
Cook 00:20
Total 00:45
Yield 24

Ingredients

  • 4 cups Masa Harina
  • 3 cups broth ((beef, chicken, or vegetable broth))
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 1/3 cups lard
  • 8 ounce package dried corn husks
  • Red chili pork
  • Salsa verde chicken (See notes for recipe)
  • bean and cheese (See notes for recipe)
  • Authentic Mexican Rice (, for serving, optional)

Instructions

  1. 1
    Soak the corn husks in hot water about 30 minutes until pliable.
  2. 2
    Prepare your filling.
  3. 3
    Beat the lard with a little broth until fluffy, then mix in the masa harina, baking powder, salt and cumin.
  4. 4
    Add broth gradually to form a soft, spreadable dough.
  5. 5
    Spread masa over the top half of each husk, add a line of filling, and fold the sides and bottom over.
  6. 6
    Stand the tamales upright in a steamer and steam 45 minutes to 1 hour, until the husk peels away cleanly.
Category
Dinner
Cuisine
Mexican

Recipe Attribution

tastesbetterfromscratch.com
tastesbetterfromscratch.com/mexican-tamales/