Pork Tamales

Method43 steps · about 10 hr

1. 1

   Step 1: Start soaking the 70 corn husks in water about 2 hours before assembly, while preparing and simmering the pork. Keep them submerged until soft.

   Uses 70 corn husks · Water to cover corn husks for soaking

2. 2

   Step 2: Cut the pork into 2 inch chunks and add to a large pot (5 qt). Don’t remove any of the fat or the bone. Add all of the pork and bone into the pot.

   Uses 4 lb pork butt (shoulder) (bone in preferred)

3. 3

   Step 3: Cover with water.

   Uses Cut raw pork · Water to cover pork in the pot

4. 4

   Step 4: Add in the onion, garlic (1), bayleaves, salt (2 tsp), cumin (1½ tsp) and pepper. Stir to combine.

   Uses Pork covered with water · 1 yellow onion (halved) · 1 bulb garlic (top cut off) · 2 bayleaves (dried) · 2 tsp salt · 1½ tsp ground cumin · 1½ tsp ground black pepper

5. 5

   Step 5: Turn heat to medium and bring to a boil.

   Uses Pork with aromatics and seasonings

6. 6

   Step 6: After several minutes of boiling, using a spoon, remove the impurities from boiling the bone (it will look like foam on the top of the liquid). If no bone, skip this step.

   Uses Boiling pork and aromatics

7. 7

   Step 7: Cover and reduce heat to medium low and let simmer for 2-3 hours until meat is cooked through and easily shreds.

   Simmer Pork · 180 minUses Skimmed pork simmering pot

8. 8

   Step 8: Remove the meat from the pot to a cutting board and shred. Then place in a large dish or bowl.

   Uses Tender cooked pork

9. 9

   Step 9: Remove the onion and garlic from the pot and set aside.

   Uses Cooked onion and garlic from pork pot

10. 10

    Step 10: Remove and discard the pork bone and bay leaves from the broth.

    Uses Pork cooking broth

11. 11

    Step 11: Place a strainer over a large bowl/pitcher, and pour the broth through the strainer to remove all other debris from the broth

    Uses Pork broth with bone and bay leaves removed

12. 12

    Step 12: Pour broth back into the pot through a fine mesh strainer to remove all small bits remaining. Set the broth aside.

    Uses Coarsely strained pork broth

13. 13

    Step 13: Make the red chile sauce next, using the reserved cooked onion, garlic and strained pork broth.

14. 14

    Step 14: Place the chiles in a medium size pot and cover with water.

    Uses 3 guajillo peppers (stems and seeds removed) · 3 ancho Chile peppers (stems and seeds removed) · Water to cover the guajillo and ancho chiles

15. 15

    Step 15: Cook over medium heat to bring to a boil.

    Uses Chiles covered with water

16. 16

    Step 16: Cover and remove from heat. Let the chiles sit for 10-15 minutes until completely softened.

    Soften chiles off the heat · 15 minUses Heated chiles and their cooking water

17. 17

    Step 17: Remove the chiles and place in a blender, add cumin (1 tsp) and salt (¼ tsp), add in the onion and garlic from the pork. Pour in the broth from soaking the chiles and the broth from the pork.

    Uses Softened drained guajillo and ancho chiles · Reserved cooked onion and garlic · 1 tsp ground cumin · ¼ tsp salt · 1 cup reserved pork broth · 1 cup chile-soaking liquid

18. 18

    Step 18: Blend until smooth. Let hot ingredients cool enough for your blender, vent the lid according to its instructions and work in batches if needed.

    Uses Chile sauce blender ingredients

19. 19

    Step 19: Pour one cup of the red Chile sauce into the shredded pork and stir to combine.

    Uses 1 cup red chile sauce for pork filling · Shredded cooked pork

20. 20

    Step 20: Make the masa dough using the following steps; retain the remaining red chile sauce and pork broth.

21. 21

    Step 21: Add the lard (8 ounces) to a large mixing bowl.

    Uses 8 ounces lard

22. 22

    Step 22: Mix on high speed using a hand mixer for 3-4 minutes, this will whip the lard, it will have a light fluffy texture.

    Uses Lard in mixing bowl

23. 23

    Step 23: Add in the salt (1 tbsp) and baking powder (1 tbsp).

    Uses Whipped lard · 1 tbsp baking powder · 1 tbsp salt

24. 24

    Step 24: Pour in the masa harina (2 lbs).

    Uses Lard with masa salt and baking powder · 2 lbs masa harina (corn flour)

25. 25

    Step 25: Using your hands combine the dry ingredients into the fat until it is a coarse meal texture.

    Uses Lard and masa harina mixture

26. 26

    Step 26: Pour the remaining Chile sauce (be careful if it is still hot since you are mixing with your hands).

    Uses Coarse masa mixture · Remaining red chile sauce after reserving 1 cup for the pork

27. 27

    Step 27: Mix this together with your hands until incorporated.

    Uses Masa with red chile sauce

28. 28

    Step 28: Pour in several cups of the pork broth and continue mixing with your hands until well combined. (When adding the broth, ensure that it is warm, not hot to burn your hands but we want the masa to be a nice warm temperature. If the masa is too hot it will slip off of the corn husks when you attempt to spread it. If needing to use extra chicken broth, take the time to heat up the broth before adding it in. )

    Uses Red chile masa · Several cups of pork broth, added gradually as needed

29. 29

    Step 29: Continue adding broth as needed until the masa is smooth and spreadable. It shouldn’t feel dry. It will feel like creamy mashed potatoes. (if you run out of pork broth, this is where the extra chicken broth comes in handy!)

    Uses Masa moistened with broth · Additional reserved pork broth if needed · Extra chicken broth only if the reserved pork broth is insufficient

30. 30

    Step 30: Assemble the tamales using the prepared masa, pork filling and softened husks.

31. 31

    Step 31: Make sure the corn husks have soaked for about 2 hours and are soft and pliable before assembly.

    Uses Soaking corn husks

32. 32

    Step 32: Prepare steamer pot by adding water to the bottom and placing the steamer rack on top.

    Uses Water below the steamer rack, replenished as needed

33. 33

    Step 33: Remove the corn husks from the water. Discard the water. Lay the husks on a clean kitchen towel.

    Uses Soft soaked corn husks

34. 34

    Step 34: Taking one corn husk, pat it dry on a towel to remove excess water. Lay it down with the smooth side facing up (the side with more pronounced ridges will be facing down).

    Uses One drained husk per tamale

35. 35

    Step 35: Scoop about 2-3 tablespoons of the masa dough onto the wider end of the husk and smooth out about 3/4 up the length of the corn husk (tools that work well are the back of a spoon, a small silicone spatula, or a plastic child’s knife). Smooth out a nice even layer of approximately 1/4 inch thick over the widest end of the corn husk, leaving 1/2 an inch on one side empty (this helps when it comes time to roll) and the narrow end of the husk empty.

    Uses Dried corn husk for wrapping · 2–3 tablespoons prepared masa per husk

36. 36

    Step 36: Spoon a small portion of prepared pork filling over the masa, dividing the filling evenly across the tamales. Avoid overfilling so the husks can close.

    Uses Masa-covered corn husk · A share of the prepared pork filling for this tamale

37. 37

    Step 37: Fold over the corn husk, to the side with no dough, then slightly tuck the end to seal the masa trapping the filling inside.

    Uses Masa and pork-filled corn husk

38. 38

    Step 38: Then fold over the bottom (the narrow empty end of the husk). There is no need to tie them..it takes too much time..

    Uses Rolled filled corn husk

39. 39

    Step 39: Place the first tamale into your steamer pot directly in the center laying fold side down.

    Uses First assembled tamale

40. 40

    Step 40: Then continue assembling the tamales and placing them around the first tamale facing up, almost like building a campfire pyramid shape.

    Uses Tamale placed in steamer · Remaining masa for the other tamales · Remaining pork filling · Remaining husks

41. 41

    Step 41: Once all tamales have been made and are in the steamer cover them with some additional corn husks (this helps prevent condensation from dripping onto them during steaming). Then place the lid on top.

    Uses Assembled tamales in steamer · Additional corn husks to cover the tamales while steaming

42. 42

    Step 42: Steam covered for 1½–2 hours. Keep the water below the rack and replenish with hot water as needed so the pot does not boil dry.

    Steam Tamales · 120 minUses Tamales covered in steamer · Steamer water below the rack; replenish as needed

43. 43

    Step 43: To check the done-ness of the tamales, remove one from the pot and remove the husk, if the masa dough removes easily from the husk without coming apart, or being too soft, then they are done. When tasting, if the masa is still a bit grainy in texture, continue steaming until it has a smooth texture.

    Uses Steamed pork tamales