Tamales de Puerco

Method

1. 1
   • corn husks24

   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 chile3
   • dried ancho chile2
   • garlic3
   • onion1
   • ground cumin1 tsp
   • dried oregano1 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
   • saltto 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 harina500 g
   • lard250 g
   • pork stock5 dl
   • baking powder1 tsp
   • saltto 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 husks24
   • masa harina500 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