Tamales Recipe

Find delicious & amazing Tamales recipe. You have to do a few work but at the end, the result is so good!

PREP 35 mins
COOK 3 hrs
READY IN 3 hrs 35 mins

Original recipe makes 16 tamales

+ Tamale Filling:
– 1 1/4 pounds pork loin
– 1 large onion, halved
– 1 clove garlic
– 4 dried California chile pods
– 2 cups water
– 1 1/2 teaspoons salt

+ Tamale Dough:
– 2 cups masa harina
– 1 (10.5 ounce) can beef broth
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2/3 cup lard
– 1 (8 ounce) package dried corn husks
– 1 cup sour cream

Homemade Tamales Recipe

– In a Dutch oven, bring pork with onion and garlic to boil, then reduce heat to low and simmer until the meat is very tender, about 2 hours.
– Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
– Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
– Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
– Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Tips for the beginner: It’s better to boil the peppers and all the flavorings for 30 minutes, and then cook the meat in that broth. Also, the water should cover the meat in the pan and it needs to be cooked until it is crumbly to the touch, this makes it easier and faster to shred by hand and eliminates any further meat preparation.

How To Make Tamales

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