← Nouns Cooking · Mexican

Ingredients

• 500 g pork shoulder, cut into chunks
• 2 Bay leaves
• 1 clove Garlic
• 6 Dried guajillo chillies, stemmed and seeded
• 1 Dried pasilla chillies, stemmed and seeded
• 2 small tomatoes
• ½ Onion
• 1 clove Garlic
• 1 tsp Cumin
• 1 tbsp Dried oregano
• 500 g masa harina for tamales
• 300 g Lard
• 1 tsp Baking powder
• 600 ml warm pork cooking broth or chicken stock
• 20 dried corn husks
• Salt

Method

1. Simmer the pork with the bay leaves, garlic and a teaspoon of salt in water to cover for 1 hour, until tender. Shred it and keep the broth. Soak the corn husks in hot water for 30 min.
2. Simmer the chillies and tomatoes in water for 10 min, then blend with the onion, garlic, cumin, oregano and 250 ml of broth. Strain into a pan, simmer for 10 min until thick, season and stir in the pork.
3. Beat the lard with an electric mixer for 3–4 min, until white and fluffy. Mix the masa harina with the baking powder and 1½ tsp salt, then beat it into the lard in additions with the warm broth until you have a soft, spreadable dough. A small ball should float in a glass of water.
4. Pat a husk dry, smooth side up. Spread 2–3 tbsp of masa over the wide top two-thirds, leaving a border. Add a spoonful of filling down the middle, fold the sides over, then fold the narrow end up.
5. Stand the tamales upright, open end up, in a steamer basket over 5 cm of water. Cover with spare husks and a damp tea towel, then the lid.
6. Steam over medium heat for 1–1¼ hours, topping up with boiling water as needed. They are done when the masa pulls cleanly away from the husk. Rest for 15 min before serving.

Tips

• Drop a coin in the steamer water: while it rattles, there is still water in the pot.
• Tamales freeze beautifully; steam straight from frozen for 30 min.
• If you top up with bought chicken stock, check it is gluten-free (some stock cubes contain wheat).

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless Mexico in My Kitchen