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Homemade Tamales

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PREP TIME
30 min
COOKING TIME
180 min
TOTAL TIME
210 min
SERVINGS
16 servings
Dinner Mexican
Homemade Tamales
Ingredients
  • 1 1/4 pounds pork loin
  • 1 large onion, halved
  • 1 clove garlic
  • 4 dried chile peppers
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 1 (8 ounce) package dried corn husks
  • 2/3 cup lard
  • 1 (10.5 ounce) can beef broth, or as needed
  • 2 cups masa harina
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
Instructions
1
Gather all the necessary ingredients before starting to prepare this traditional dish.
2
To create the filling, combine pork, onion, and garlic in a large Dutch oven. Add sufficient water to cover the ingredients and bring the mixture to a boil. Then, reduce the heat to low and let it simmer for about 2 hours, or until the pork is fully cooked.
3
While the filling is cooking, prepare the chile sauce. Put on a pair of rubber gloves to remove the stems and seeds from the chiles, then place them in a saucepan with 2 cups of water. Let it simmer, uncovered, for about 20 minutes, or until the chiles are soft.
4
Once the chiles have cooled down, transfer them and their cooking water to a blender. Blend the mixture until it's smooth and free of any lumps. Strain the mixture into a bowl, then stir in some salt to enhance the flavor. Set the chile sauce aside for later use.
5
Shred the cooked pork and mix it with 1 cup of chile sauce. Reserve any remaining sauce for serving alongside the tamales.
6
To prepare the corn husks and dough, soak them in a bowl of warm water for about 30 minutes, or until they become soft and pliable.
7
While the corn husks are soaking, use a spoon to beat some lard with 1 tablespoon of broth until it becomes fluffy and smooth.
8
Combine the masa harina, baking powder, and salt in a separate bowl. Stir these dry ingredients into the lard mixture until you get a spongy dough that's not too sticky. If needed, add some more broth to achieve the right consistency.
9
Once the corn husks have softened, remove them from the water and pat them dry with a paper towel. Spread the dough out over each husk to about 1/4- to 1/2-inch thick.
10
Place a tablespoon of the pork filling over the center of each husk, then fold in the sides, top, and bottom of each husk to enclose the dough. Make sure everything is sealed tightly.
11
Arrange the tamales in a steamer basket and place them over simmering water. Let them steam for about 1 hour, or until they're cooked through.
12
Once the tamales are done, remove them from their husks and drizzle with any remaining chile sauce. You can also mix the sour cream into the chile sauce for a creamy topping.
13
Serve your delicious tamales with your favorite sides and enjoy!