Tamales
Ingredients
- 40 pieces dried corn husks – rinsed
- 4 quarts hot water
- 4 quarts water
- 3 pounds pork shoulder – boneless, cut into large chunks (~4.5 n/a pork shoulders)
- 1 white onion – quartered
- 3 cloves garlic – smashed
- 2 leaves bay leaves
- 2 tsp kosher salt
- 8 chiles dried guajillo chiles – stems and seeds removed, torn
- 4 chiles dried ancho chiles – stems and seeds removed, torn
- 4 cups hot water
- 1/2 white onion – roughly chopped
- 3 cloves garlic – peeled
- 1 tsp ground cumin
- 1 tsp mexican oregano – crumbled
- 1/2 tsp black pepper – freshly ground
- 2 tbsp lard
- 1 1/4 cups lard
- 4 cups masa harina
- 2 tsp baking powder
- 2 tsp kosher salt
- 4 cups pork broth – hot (reserved from cooking pork)
- salsa – for serving
Instructions
1. Soak the husks: Place the dried corn husks in a large bowl and cover with the hot water (4 quarts). Weight them down with a plate and soak until very pliable, 30–60 minutes, then rinse and drain well.
2. Cook the pork: In a large pot, combine the pork shoulder, quartered white onion, smashed garlic, bay leaves, kosher salt (2 tsp), and the water (4 quarts). Bring to a boil over high heat, then reduce to a gentle simmer and cook until the pork is fork-tender, 1.5–2 hours. Remove the pork to a bowl to cool slightly, shred it, and reserve 4 cups hot cooking liquid for later; discard the aromatics.
3. Prepare the chiles: Toast the dried guajillo and ancho chiles in a dry skillet over medium heat, pressing and turning until fragrant and slightly darkened, 1–2 minutes. Transfer to a bowl and cover with the hot water (4 cups); soak until soft and pliable, 20–30 minutes.
4. Make the red sauce: Drain the chiles (reserve some soaking liquid). Blend the softened chiles with the chopped white onion (0.5), peeled garlic (3 cloves), ground cumin, Mexican oregano, black pepper, and 1 cup of the chile soaking liquid until very smooth, 1–2 minutes. Strain through a fine-mesh sieve to remove skins, 1 minute.
5. Stew the filling: Heat the lard (2 tbsp) in a wide pot over medium heat until shimmering, 1–2 minutes. Pour in the strained sauce and cook, stirring, until it thickens and darkens slightly, 5–7 minutes. Add the shredded pork, stir to coat, and simmer until the flavors meld and the mixture is juicy but not soupy, 8–10 minutes; remove from heat to cool slightly, 10 minutes.
6. Make the masa: In a stand mixer (or large bowl), beat the lard (1.25 cups) on medium-high until pale and fluffy, 3–5 minutes. In a separate bowl, whisk the masa harina, baking powder, and kosher salt (2 tsp). With the mixer on low, add the dry mixture in 3 additions, alternating with the pork broth (4 cups) until a soft, spreadable dough forms, 3–4 minutes. The masa should be light; a small piece should float in cold water (float test).
7. Assemble: Pat a softened husk dry. Spread about 0.25 cup masa into a 4–5 inch square on the wide end, leaving a 1.5-inch border at the bottom and top. Spoon about 2 tbsp pork filling in a strip down the center. Fold the long sides over the filling (overlapping), fold the narrow end up, and fold the top down to seal. Repeat to form 24–28 tamales, 30–45 minutes.
8. Steam: Line a steamer basket with a few softened husks. Arrange tamales upright (seam toward the center), leaving space for steam to circulate. Cover with remaining husks and a lid. Steam over medium heat until the masa sets and pulls cleanly from the husk, 75–90 minutes, adding hot water to the pot as needed. Let rest off heat, covered, 10 minutes.
9. Serve: Let tamales stand until cool enough to handle, 5 minutes. Serve hot with salsa (for serving).
Tamales are savory packets of tender corn masa wrapped in corn husks and steamed until fluffy, with a rich, seasoned filling tucked inside. The masa is delicate yet satisfying, and the filling—in this version, pork in a deep red chile sauce—provides fragrant heat and gentle smokiness. Each bite balances corn sweetness, savory lard, and earthy chiles, making tamales as comforting as they are celebratory.
Tamales trace back to ancient Mesoamerica, where nixtamalized corn dough was wrapped and steamed for portability and ritual feasts. In Mexico they remain a festive staple for holidays and gatherings, with countless regional styles that vary by dough texture, fillings, and wrappers. While many Latin American countries have their own tamal traditions, Mexican tamales typically use corn husks and lard-enriched masa, with fillings ranging from red-chile pork to green chile chicken, beans, or sweet preparations.