Traditional Tamales (Pork) Recipe 🇲🇽
Description: This tamale recipe is deeply traditional, offering a taste of authentic Mexican cuisine. While some variations opt for beef, this recipe sticks to the classic pork filling, providing a rich and savory experience. Though it demands dedication and time, the end result is undeniably worth the effort.
Total Time: 6 hours
Prep Time: 2 hours
Cook Time: 4 hours
Servings: Approximately 50 Tamales
Ingredients:
- 3 1/2 pounds pork roast
- 10 cups water
- 1 onion
- 3 garlic cloves
- 3 teaspoons salt (divided)
- 3 1/2 cups red chili sauce (recipe included)
- 4 cups masa harina
- 3/4 cup shortening
- 6 cups broth (reserved from cooking pork)
- 1 1/2 teaspoons baking powder
Instructions:
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In a 5 qt Dutch oven, bring the pork roast, water, onion, garlic, and 1 1/2 teaspoons of salt to a boil.
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Simmer covered for about 2 1/2 hours or until the meat is very tender.
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Remove the meat from the broth and allow both meat and broth to cool. Chilling the broth will facilitate easy removal of fat, if desired.
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Shred the meat using two forks, discarding any excess fat.
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Strain the broth and reserve 6 cups for later use.
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In a large saucepan, heat the red chili sauce and add the shredded meat. Simmer covered for 10 minutes.
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To make the masa, beat the shortening on medium speed in a large bowl for 1 minute.
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In a separate bowl, stir together the masa harina, baking powder, and 2 teaspoons of salt.
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Alternately add the masa harina mixture and the reserved broth to the shortening, beating well after each addition. Add just enough broth to achieve a thick, creamy paste consistency.
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Meanwhile, soak the corn husks in warm water for at least 20 minutes. Rinse to remove any corn silk and drain well.
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To assemble each tamale, spread 2 tablespoons of the masa mixture onto the center of a corn husk. Each husk should be approximately 8 inches long and 6 inches wide at the top. If husks are small, overlap two to form one. If they are large, tear a strip from the side.
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Place about 1 tablespoon of the meat and sauce mixture in the middle of the masa.
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Fold in the sides of the husk and fold up the bottom to enclose the filling.
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Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
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Lean the tamales in the basket, open side up.
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Add water to the Dutch oven just below the basket.
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Bring the water to a boil and then reduce heat. Cover and steam for 40 minutes, adding water when necessary.
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To freeze the tamales for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel, then microwave for 2 minutes for one or two tamales, or re-steam them until hot.
Enjoy these traditional tamales as a flavorful and authentic Mexican meal, served with sides of Spanish rice, refried beans topped with cheese, and frosty margaritas! For added flavor, top with either some of the red sauce used in this recipe or a green chili sauce with pork. For a visual guide to tamale-making, check out the online tutorial linked in the description. 🌶️🌽
