Real Homemade Tamales
Recipe information
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Cooking:
30 min.
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Servings per container:
16
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Source:

Ingredients for - Real Homemade Tamales

1. Pork loin - 1 ¼ pounds
2. Onion, halved - 1 large
3. Garlic - 1 clove
4. Dried chile peppers - 4
5. Water - 2 cups
6. Salt - 1 ½ teaspoons
7. Dried corn husks - 1 (8 ounce) package
8. Lard - ⅔ cup
9. Beef broth, or as needed - 1 (10.5 ounce) can
10. Masa harina - 2 cups
11. Baking powder - 1 teaspoon
12. Salt - ½ teaspoon
13. Sour cream - 1 cup

How to cook deliciously - Real Homemade Tamales

1. Stage

Make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours.

2. Stage

Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.

3. Stage

Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.

4. Stage

Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.

5. Stage

Prepare husks and dough: Soak corn husks in a bowl of warm water until softened, about 30 minutes.

6. Stage

While the husks are soaking, beat lard with 1 tablespoon broth until fluffy. Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.

7. Stage

Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.

8. Stage

Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.

9. Stage

Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.

10. Stage

Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy sauce. Photo by pelicangal.