Tamales de Puerco

Method

1. 1
   • corn husks 24

   Soak the corn husks — Soak the corn husks in warm water for at least 1 hour until pliable, weighing them down so they stay submerged.

   ⏱1 hr
2. 2
   • dried guajillo chile 3
   • dried ancho chile 2
   • garlic 3
   • onion 1
   • ground cumin 1 tsp
   • dried oregano 1 tsp

   Cook and shred the pork — Simmer the pork with the guajillo, ancho, garlic, onion, cumin, and oregano in water to cover for 30 minutes until tender. Reserve the cooking liquid, shred the pork, and blend the chiles and aromatics into a smooth sauce.

   ⏱30 min
3. 3
   • salt to taste

   Simmer pork in sauce — Simmer the shredded pork in the blended sauce for 10 minutes until well coated and season with salt.

4. 4
   • masa harina 500 g
   • lard 250 g
   • pork stock 5 dl
   • baking powder 1 tsp
   • salt to taste

   Make the masa dough — Beat the lard until fluffy, then mix in the masa harina, baking powder, salt, and enough reserved pork stock to form a spreadable, light dough.

5. 5
   • corn husks 24
   • masa harina 500 g

   Assemble and steam tamales — Spread masa on each husk, add a spoonful of pork filling, fold and fold the sides in, then steam upright for 75-90 minutes until the masa pulls cleanly from the husk.

   ⏱1 hr 30 min