Ingredients with Measurements:
- 2 cups masa harina
- 2 cups warm water
- 1 tsp baking powder
- 1 tsp salt
- 1 cup lard or vegetable shortening
- 2 cups chilorio (shredded pork in a spicy sauce)
- 20 dried corn husks
Special equipment needed:
- Steamer or large pot with a steamer basket
Step-by-step instructions:
1. Soak the corn husks in warm water for at least 30 minutes until they are pliable.
2. In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add in the warm water and lard or vegetable shortening, mixing until the dough is smooth and well combined.
3. In a separate bowl, mix the chilorio until it is evenly coated in the spicy sauce.
4. To assemble the tamales, take a soaked corn husk and spread a thin layer of the masa dough over the bottom half of the husk, leaving a border of about 1 inch on the sides.
5. Spoon a generous amount of the chilorio mixture onto the center of the masa dough.
6. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up to enclose the tamale.
7. Place the tamales in a steamer basket, with the open end facing up. Steam the tamales for 1-1.5 hours, or until the masa dough is cooked through and firm.
8. Serve the tamales hot, with additional chilorio sauce on top if desired.
Time:
Preparation time: 1 hour
Cooking time: 1-1.5 hours
Temperature:
Steamer temperature: 212°F (100°C)
Serving size:
Makes 20 tamales
Nutritional information:
Calories per serving: 220
Fat: 12g
Carbohydrates: 22g
Protein: 8g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture may be slightly different.
- Lard or vegetable shortening can be substituted with butter or margarine.
- Chilorio can be substituted with any shredded meat in a spicy sauce.
Variations:
- Add diced vegetables such as bell peppers or onions to the chilorio mixture for extra flavor and texture.
- Use different types of meat such as chicken or beef instead of pork.
Tips and tricks:
- Make sure the corn husks are fully soaked and pliable before assembling the tamales.
- Spread the masa dough thinly and evenly over the corn husks to ensure even cooking.
- Don't overfill the tamales, as they may burst during cooking.
Storage instructions:
Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or steam them for 10-15 minutes until heated through.
Presentation ideas:
Arrange the tamales on a platter and drizzle with additional chilorio sauce. Garnish with chopped cilantro or sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, crumbled queso fresco
Pairings:
Mexican rice, refried beans, guacamole
Suggested side dishes:
Mexican street corn, grilled vegetables, black bean salad
Troubleshooting advice:
- If the masa dough is too dry, add a little more water until it reaches a smooth consistency.
- If the tamales are too dry, try adding a little more filling or steaming them for a shorter amount of time.
Food safety advice:
- Make sure to fully cook the tamales to avoid any risk of foodborne illness.
- Store leftover tamales in the refrigerator and consume within 3 days.
Food history:
Chilorio is a traditional Mexican dish from the state of Sinaloa, made with shredded pork that is simmered in a spicy sauce made with chilies, garlic, and other seasonings.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve the tamales hot with additional chilorio sauce on top, along with your favorite Mexican side dishes.
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Region: Mexican