Cooking Lucid
Tamales
Soft masa dough spread on corn husks, filled with tender shredded pork in red chile sauce, and steamed until fluffy. A cherished weekend project — make a big batch and freeze the extras.
Prep 1h
Cook 1h 30m
Total 2h 30m
Serves 24
Ingredients
Step 1 — Make the filling
- 2 lbs pork shoulder (cubed)
- 4 dried guajillo chiles (stemmed, seeded)
- 2 dried ancho chiles (stemmed, seeded)
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2 cups chicken broth
Step 2 — Prepare the masa
- 1 package (4.4 lbs) masa harina for tamales
- 1½ cups lard or vegetable shortening (softened)
- 2 tsp baking powder
- 1 tbsp kosher salt
- 3–4 cups warm chicken broth
- 1 package dried corn husks (soaked 30 minutes)
Step 3 — Serve
- Salsa verde
- Crema
- Pickled jalapeños
Instructions
- 1
Cook the pork filling
Simmer pork in salted water until tender, about 1½ hours. Shred. Blend soaked chiles with garlic, cumin, oregano, salt, and broth. Simmer sauce 10 minutes. Mix shredded pork with sauce.
- 2
Make the masa
Beat lard until fluffy. Mix masa harina with baking powder and salt. Alternate adding masa and warm broth to lard, beating until a spoonful floats in water.
- 3
Assemble and steam
Spread 2 tablespoons masa on the smooth side of a corn husk. Add 1 tablespoon filling down the center. Fold sides in, then fold the bottom up. Stand tamales open-side up in a steamer. Steam 1–1½ hours until masa pulls away cleanly from the husk. Serve with salsa verde and crema.
Nutrition per serving: 290 cal · 14g protein · 28g carbs · 14g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
