Tamales
393kcal15.6g protein24.8g fat28.3g carbs~$0.93/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
only in an optional ingredient: dairy
Restrictions
Only if you add itdairy (cheese cotija, cream, sour)Leave that ingredient out and the dish does not have it.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  pork shoulder (cut in 2-inch chunks) |
| 1 unit |  onion (quartered) |
| 3 clove |  garlic (peeled) |
| 1 unit |  bay leaf |
| 1 l | water |
| 4 unit |  guajillo chilies (stemmed, seeded) |
| 2 unit |  ancho chilies (stemmed, seeded) |
| ½ tsp |  cumin (ground) |
| 1 tsp |  oregano (dried) |
| 14 unit |  corn husks (dried) |
| 2 cup |  masa harina |
| ⅔ cup |  lard |
| 1 tsp |  baking powder |
| 2 tsp | salt |
Optional
Not counted above. The dish works without them.
| ½ cup |  chicken stock (if pork broth runs short) |
| ½ cup |  salsa (to serve) |
| ¼ cup |  sour cream (to serve) |
| 2 tbsp |  cotija (crumbled) |
Steps
- Simmer120 minbare simmer, partly coveredpork + onion + garlic + bay leaf + water, until the meat shreds against a fork. Keep every drop of the liquid — that broth is what hydrates the masa, and water in its place makes a tamal that tastes of nothing. Shred the pork, strain and reserve the broth.
- Toast3 mindry pan, mediumguajillo + ancho chilies, pressing flat for 20-30 seconds a side until they puff and smell sweet. Past that they turn bitter and no amount of salt takes it back.
- Infuse20 minhot broth, off heattoasted chilies submerged in 1 cup of the hot pork broth until fully pliable, then blend with cumin + oregano + 1 tsp salt to a smooth paste = chile sauce. Toss two thirds through the shredded pork = filling; keep the rest for the masa.
- Rest40 minvery hot water, weighted downcorn husks submerged until leathery and flexible. Dry husks split when rolled and the masa leaks into the steamer; a plate on top keeps them under the water.
- Whisk7 minroom temperature lard, high speedlard + baking powder + 1 tsp salt, beaten until white, glossy and visibly doubled. This is the whole texture of the dish: you are whipping air into fat so the masa steams into something cakey. Cold lard will not take air, and unwhipped lard gives a dense, pasty tamal.
- Mix6 minlow, adding broth graduallywhipped lard + masa harina + reserved chile sauce + about 1.5 cups warm pork broth, added in splashes until it spreads like thick frosting. Test it by dropping a marble of masa into cold water — if it floats, enough air is in; if it sinks, beat longer.
- Prep25 minassemblyeach husk + 3 tbsp masa spread in a rectangle over the wide half, leaving a 1-inch border and the tapered end bare + 2 tbsp filling down the center. Fold one long side over so masa meets masa and encloses the filling, roll, then fold the narrow tail up. Leave the top open — the masa expands as it steams and a tightly sealed parcel bursts.
- Steam90 minsteady steam, water below the rack, lid ontamales stood open-end up in the steamer, packed snug so they hold each other upright. Water must never reach them — boiled tamales absorb liquid and turn to mush. Top up the pot with boiling water as it drops; a steamer that runs dry scorches the husks in minutes.
- Rest15 minoff heat, lid onthe tamales in the pot. Straight off the steam the masa is still loose and glues itself to the husk; fifteen minutes of carryover sets it so the husk peels away clean.