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I love Mexican food. The tamale is probably the most unique thing I eat outside of tacos. I’ve found that there are many different tamale recipes available online. This one seems the most authentic to me, but I don’t know if it tastes as good as the one I had in Mexico. This pork tamale recipe is very simple and doesn’t take too much time, but the recipe is easy to make, so if you do want to make one, I would recommend it.

Tamale is a dish that originated in Mexico and typically consists of corn-based dough, which is wrapped around a filling and steamed. Tamale fillings can be chicken, pork, beef or cheese. The tamales are then served with salsa on the side. It’s traditionally eaten during Christmas time but it can also be enjoyed year-round. They can be found in different parts of the world but they all have their own unique flavours and ingredients.

It is one of the most popular Mexican dishes around the world from Mexico, Central America, and the Caribbean. Tamales are often the first course at a Mexican-style restaurant, the main dish at a traditional Mexican buffet, or a side dish at a Tex-Mex restaurant. The name tamale comes from the Spanish word tamal, which means “tamarind leaf.” Tamales are typically wide and oval in shape. The filling is typically made from a mixture of meats and plantains.

How To Make Pork Tamale

Do you know how to make pork tamales? Well, if not then this is the blog post for you. We’ll be discussing everything from ingredients and equipment needed to cooking times and techniques that will help you put together a delicious meal tonight. This recipe is super easy to follow once you know what you’re doing. And if you don’t want to mess with the cooking process at all, it’s even easier to buy some pre-made tamales from your local grocery store or Mexican restaurant.

Ingredients

For The Corn Husks:

Corn husks (dried), 1 package

For The Red Chile Sauce:

Dried ancho chiles (stems and seeds removed), 5
Garlic cloves, 2
Ground cumin, 1/2 teaspoon
Reserved water (from boiling chiles), 2 cups
Pork lard, 2 tablespoons

For The Pork:

Port butt (boneless), 2 1/2 lbs
Garlic cloves, 4
Salt, 2 teaspoons
Ground pepper, 2 teaspoons
Ground cumin, 1 teaspoon
Red chile sauce, 1 cup

For The Masa:

Masa harina, 4 cups
Salt, 1 teaspoon
Baking powder, 1 tablespoon
Lard, 1 1/4 cups
Pork broth, 2 1/2*3 cups
Red chile sauce, 1/4 cup

Instructions

For The Corn Husks:

Step 1

To soak dried corn husks, soak them in hot water, using a molcajete to keep them submerged for at least two hours.

Step 2

Before making tamales, drain the water from the corn husks.

For The Red Chile Sauce:

Step 1

Put the chiles in a large pan and cover them with water. Boil for about 10 minutes until softened. Drain the water and reserve it.

Step 2

Combine the chiles, garlic cloves, ground cumin, plus 2 cups reserved water in a blender. Blend until smooth.

Step 3

In a saucepan, heat the lard over medium-high heat, add the chile sauce, reduce the heat to low, and cook the chile sauce for 10 minutes, stirring occasionally. Reserve the chile sauce for the pork and masa.

For The Pork:

Step 1

Put the pork butt in the stockpot. Season with garlic, salt, pepper, and cumin.

Step 2

Fill with water. Put on high heat, then reduce to a simmer and cook for 2 hours, or until pork is tender.

Step 3

Take the pork out of the broth, reserve the broth, and shred the pork. Pour in 1 cup red chile sauce and mix well.

For The Masa:

Step 1

Combine masa flour, salt, baking powder, lard, and pork broth until the batter is light and fluffy. Mix in the red chile sauce.

For The Tamales:

Step 1

Spread masa over corn husks with a spoon. Add the pork, fold it, and place it in a steamer with 2-3 inches of water.

Step 2

Put a lid on and bring to a boil. Simmer for 2-2 1/2 hours on low heat, if necessary, add more water.

Step 3

When they are easily removed from the husk, tamales are ready. Allow them to stand for 15 to 20 minutes, then serve warm.