Real Homemade Tamales
Description
This real homemade tamales recipe features tender pork mixed with a savory red chile sauce, wrapped in masa and corn husks, then steamed to perfection.
Ingredients
•
1 1/4 pounds pork loin
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1 large onion, halved
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1 clove garlic
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4 dried chile peppers
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1 1/2 teaspoons salt
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1 (8 ounce) package dried corn husks
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1 (10 1/2 ounce) can beef broth, or as needed
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2/3 cup lard
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2 cups masa harina
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup sour cream
Directions
1
Place pork, onion, and garlic in a Dutch oven. Add enough water to cover; bring to a boil over medium-high heat. Reduce the heat to low; simmer pork until cooked through and tender, about 2 hours.
2
Remove stems and seeds from chiles; transfer to a medium saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat to cool.
3
Transfer chiles and cooking liquid to a blender; blend until smooth. Strain sauce through a fine-mesh sieve into a bowl; stir in salt. Discard contents of strainer.
4
Remove pork from the pot; discard onion and garlic. Shred pork using two forks; mix in 1 cup chile sauce; set filling aside. Reserve remaining chile sauce for serving.
5
Soak corn husks in a bowl of warm water until softened, about 30 minutes.
6
Meanwhile, beat 1 tablespoon broth with lard in a large bowl until fluffy.
7
Combine masa harina, baking powder, and salt in another large bowl; stir into lard mixture, adding more broth as needed to form a soft, spongy dough.
8
Remove husks from water; pat dry. Spread about 2 tablespoons of dough, about 1/4-inch thick, onto the center of each husk, leaving a 1-inch border on sides and top.
9
Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.
10
Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.
11
Unwrap the tamales; drizzle with remaining chile sauce. Top with sour cream. Alternatively, stir chile sauce and sour cream together before drizzling for a creamy option.