Pork Tamales

Ingredients

• 4 1/3 cups Masa Harina
• 1 2/3 cups pork lard (or vegetable oil)
• 2 1/2 cups meat cooking water (or chicken stock)
• salt
• dried corn husks (or parchment paper)
• 6 guajillo chilies (see notes)
• 1 pasilla chili pepper (see notes)
• 2 small tomatoes (cut into quarters)
• 1/2 medium onion (cut into chunks)
• 1 garlic clove (peeled)
• 1 Tbsp oregano
• 1 tsp ground cumin
• 1 tsp pepper
• 2 cup meat cooking water (or chicken stock)
• 1.1 lb pork shoulder (cut into chunks)
• 1 garlic clove (skin on)
• 2 bay leaves
• 1 Tbsp lard (or vegetable oil)
• 1 Tbsp salt

Instructions

1. 1

   Place corn huks in a large bowl and cover with hot water. Allow to soak for at least 30 minutes (read note 1).

2. 2

   --- Cook the meat ---

3. 3

   Place the meat into a pot and cover with plenty of water. Add garlic, bay leaves and salt.

4. 4

   Bring to a boil and cook until the meat is very tender and you’ll end with about 3-4 cups of cooking water.

5. 5

   Place the meat into a bowl and shred it using two forks when the meat is still hot or let it cool and use your hands. Set aside.

6. 6

   --- Make the sauce ---

7. 7

   Clean the chilies, if you don’t want the sauce to be hot cut them and discard the seeds and veins.

8. 8

   Place chilies into a bowl and cover with hot water leaving them to soak for at least 20 minutes.

9. 9

   Place chilies in a blender, add tomatoes, onion, garlic, oregano, cumin and salt.

10. 10

    Add 2 cups of the meat cooking water and blend for 4 minutes on high until you will have a smooth sauce.

11. 11

    Reserve 1 ½ cups of the sauce and set aside.

12. 12

    --- Make the filling ---

13. 13

    In a medium pan heat 1 tablespoon of pork lard over medium heat. Add the sauce and cook for 2 minutes.

14. 14

    Add the meat, mix well and simmer for 5 minutes or until the sauce thickens. Adjust salt to taste and allow to the mixture to cool down.

15. 15

    --- Make the tamales dough ---

16. 16

    Place Masa Harina in a large bowl and add salt. Pour the sauce you reserved before and start mixing adding some cooking water until you achieve a smooth dough.

17. 17

    Melt the pork lard and let it cool slightly. Add lard to the dough and knead until combined. Taste the dough and adjust salt if needed.

18. 18

    --- Make tamales ---

19. 19

    Drain the corn husks and pat them dry with a kitchen towel. Make some strips by tearing 2-3 husks.

20. 20

    Place 2 spoonfuls of tamales dough in the middle of a husk and spread it a little bit (read note 2).

21. 21

    Using the same spoon, make a small hole in the middle and spoon in the pork mixture.

22. 22

    Carefully fold the husk to cover completely the filling and end with some sort of burrito.

23. 23

    With the corn husk strips you made before, tie both sides of the tamal and then tie in the middle (read note 3).

24. 24

    --- Steam ---

25. 25

    Prepare a large stockpot with a steamer basket. Fill the pot with water just before it touches the basket and place pork tamales in layers.

26. 26

    Bring the water to a boil, cover the pot and cook the tamales for about 1 hour and 15 minutes, checking occasionally and adding more water when is needed.