Traditional Pork Tamales Tamales De Puerco
Authentic Mexican tamales featuring tender shredded pork shoulder in a rich red chili sauce wrapped in fluffy corn masa.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 lbs Pork shoulder
- 30 pieces Dried corn husks
- 4 cups Masa harina
- 1 1/2 cups Lard or vegetable shortening
- 3 cups Pork broth
- 6 pieces Dried Guajillo chilies
- 3 pieces Dried Ancho chilies
- 4 pieces Garlic cloves
- 1 teaspoon Baking powder
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
Instructions
- 1
Simmer pork shoulder in water with garlic and salt until tender (about 2 hours), then shred the meat and reserve the broth.
- 2
Soak dried corn husks in hot water for at least 40 minutes until soft and pliable.
- 3
Toast and rehydrate dried chilies, then blend them with garlic, cumin, and a cup of broth to create the red sauce.
- 4
Mix the shredded pork with the red chili sauce in a skillet and simmer for 10 minutes to infuse flavors.
- 5
Beat the lard with a mixer until fluffy, then gradually add masa harina, baking powder, salt, and broth until a soft dough forms.
- 6
Spread a thin layer of masa onto the smooth side of a corn husk, leaving space at the edges, and place a spoonful of pork in the center.
- 7
Fold the sides of the husk over the filling, fold up the bottom tail, and place upright in a steamer basket.
- 8
Steam the tamales for 60 to 90 minutes until the masa easily pulls away from the husk.
Nutrition per Serving
285
Calories
14g
Protein
22g
Carbs
16g
Fat
4g
Fiber
1g
Sugar
440mg
Sodium
Ratings & Reviews
No ratings yet
