Ingredients with Measurements:
- 2 lbs. pork shoulder, trimmed and cut into small pieces
- 2 cups masa harina
- 2 cups chicken broth
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1/2 cup lard or vegetable shortening
- 1 cup dried corn husks, soaked in warm water for 30 minutes
- 2 cups red chili sauce (recipe below)
Special equipment needed:
- Large pot with a steamer basket
- Blender or food processor
Step-by-step instructions:
1. In a large pot, add the pork shoulder and enough water to cover it. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the pork is tender and falls apart easily.
2. Remove the pork from the pot and shred it with two forks. Set aside.
3. In a large mixing bowl, combine the masa harina, chicken broth, baking powder, salt, cumin, chili powder, and garlic powder. Mix well.
4. In a separate mixing bowl, beat the lard or vegetable shortening until light and fluffy.
5. Gradually add the masa mixture to the lard, mixing well after each addition.
6. Add the shredded pork to the masa mixture and mix well.
7. Drain the corn husks and pat them dry with a paper towel.
8. Take one corn husk and spread a thin layer of the masa mixture onto it, leaving a 1-inch border around the edges.
9. Spoon a tablespoon of the red chili sauce onto the center of the masa mixture.
10. Roll the corn husk tightly around the filling, tucking in the ends.
11. Repeat with the remaining corn husks and filling.
12. Place the tamales in a steamer basket, seam side down.
13. Fill the pot with enough water to reach the bottom of the steamer basket.
14. Bring the water to a boil, then reduce heat to low and cover the pot.
15. Steam the tamales for 1-2 hours, or until the masa is firm and pulls away from the husk easily.
16. Serve hot with additional red chili sauce.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
Steaming temperature: 212°F
Serving size:
Makes 12-15 tamales
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 28g
Protein: 20g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Masa harina can be substituted with regular cornmeal.
- Lard or vegetable shortening can be substituted with butter or margarine.
Variations:
- Add diced green chilies or jalapenos to the filling for a spicy kick.
- Use a different type of sauce, such as green chili or mole.
Tips and tricks:
- Make sure to soak the corn husks in warm water for at least 30 minutes to make them pliable.
- Spread the masa mixture thinly onto the corn husks to ensure even cooking.
- Don't overfill the tamales, or they will burst open during cooking.
Storage instructions:
Tamales can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the tamales on a platter and drizzle with additional red chili sauce. Garnish with chopped cilantro and sliced jalapenos.
Garnishes:
Chopped cilantro, sliced jalapenos, diced tomatoes, shredded cheese, sour cream.
Pairings:
Mexican rice, refried beans, guacamole, salsa.
Suggested side dishes:
Black beans, corn salad, roasted vegetables.
Troubleshooting advice:
- If the masa mixture is too dry, add more chicken broth.
- If the tamales are too dry, they may have been overcooked. Try steaming them for a shorter amount of time.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
Tamales are a traditional Mexican dish that dates back to pre-Columbian times. They were often used as portable food for soldiers and travelers.
Flavor profiles:
The pork tamales with red chili sauce have a savory, slightly spicy flavor with a hint of sweetness from the masa dough.
Serving suggestions:
Serve the tamales with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican