mexicanutama· 8 servings
≈378 kkal · P 30.7g · L 22g · KH 14.2g (per recipe, TKPI estimate)
Tamales
Ingredients
- 2 cups masa harina (corn dough flour)
- 1 1/2 cups pork lard or vegetable shortening
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 cups warm chicken broth
- 2 cups shredded cooked pork shoulder
- 1 cup red chile sauce (mole rojo)
- 20-25 dried corn husks
- 1/2 cup water (for soaking husks)
- Optional: 1/4 cup sliced olives for garnish
Instructions
- 1Soak the dried corn husks in warm water for 30 minutes until pliable.
- 2In a large bowl, beat the lard until fluffy, then gradually add masa harina, baking powder, salt, and warm chicken broth, mixing until the dough is smooth and rises when a small spoonful is dropped into water.
- 3In a separate pan, combine shredded pork with red chile sauce and heat until the filling is hot and well coated.
- 4Drain the husks and pat dry; lay one husk flat, spread 2‑3 tbsp of masa onto the center, leaving edges clear.
- 5Place a tablespoon of the pork filling on top of the masa, add optional olives, then fold the sides of the husk over the filling and fold the bottom up to create a sealed packet.
- 6Arrange the tamales upright in a large steamer pot, layering any remaining husks at the bottom to prevent sticking.
- 7Cover the pot with a lid and steam over medium heat for 1 to 1½ hours, checking occasionally that there is always water in the bottom.
- 8When the masa separates easily from the husk, remove the tamales, let them rest for 5 minutes, then serve with extra salsa or crema.
Source: llm-generated