These tamales are delicious! I have been looking for a good tamales recipe for years. One day I went to the international market and stood in the Mexican aisle until a woman with a full cart came by. I just asked her if she knew how to make tamales. This is her recipe with a few additions from me! This is great served with refried beans and a salad.
Ingredients
- 1.25 pounds pork loin
- 1 large onion , halved
- 1 clove garlic
Instructions
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1
Gather all ingredients.
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2
Make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours.
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3
Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.
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4
Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.
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5
Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.
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6
Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.
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7
While the husks are soaking, beat lard with 1 tablespoon broth until fluffy.
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8
Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.
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9
Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.
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10
Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.
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11
Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.
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12
Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy sauce.
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13
Serve with your favorites sides, enjoy!
Nutrition Facts
Per serving
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