Pork Tamale Recipe
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.
Ingredients
For The Corn Husks:
- 1 package Corn husks dried
For The Red Chile Sauce:
- 5 Dried ancho chiles stems and seeds removed
- 2 Garlic cloves
- 1/2 tsp Ground cumin
- 2 cups Reserved water from boiling chiles
- 2 tbsp Pork lard
For The Pork:
- 2 1/2 lbs Port butt boneless
- 4 Garlic cloves
- 2 tsp Salt
- 2 tsp Ground pepper
- 1 tsp Ground cumin
- 1 cup Red chile sauce
For The Masa:
- 4 cups Masa harina
- 1 tsp Salt
- 1 tbsp Baking powder
- 1 1/4 cups Lard
- 3 cups Pork broth
- 1/4 cup Red chile sauce
Instructions
- To soak dried corn husks, soak them in hot water, using a molcajete to keep them submerged for at least two hours.
- Before making tamales, drain the water from the corn husks.
For The Red Chile Sauce:
- 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.
- Combine the chiles, garlic cloves, ground cumin, plus 2 cups reserved water in a blender. Blend until smooth.
- 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:
- Put the pork butt in the stockpot. Season with garlic, salt, pepper, and cumin.
- Fill with water. Put on high heat, then reduce to a simmer and cook for 2 hours, or until pork is tender.
- 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:
- 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:
- 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.
- Put a lid on and bring to a boil. Simmer for 2-2 1/2 hours on low heat, if necessary, add more water.
- When they are easily removed from the husk, tamales are ready. Allow them to stand for 15 to 20 minutes, then serve warm.