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Name: Tamales
Total time: 3 h
Yield: Serves 6
Cuisine: Mexico
Ingredients: 24 dried corn husks; 400 g masa harina; 200 g pork lard; 1 tsp baking powder; 2 tsp salt; 350 ml chicken or pork broth; 500 g pork shoulder; 6 dried guajillo chiles; 1 white onion; 3 cloves garlic; 1 tsp ground cumin

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Mexico3 hServes 6cocinado antes

Tamales

Ingredientes11

dried corn husks24
masa harina400 g
pork lard200 g
baking powder1 tsp
salt2 tsp
chicken or pork broth350 ml
pork shoulder500 g
dried guajillo chiles6
white onion1
garlic3 cloves
ground cumin1 tsp

otroscerealespecia y salsacarneverdura

Preparación

Soak the corn husks in hot water until soft and pliable, about 30 minutes.
Simmer the pork with half the onion and a pinch of salt until tender, then shred it and reserve the cooking liquid.
Stem and seed the guajillos, soak them in hot water, then blend with the remaining onion, garlic, cumin, salt, and a little soaking water into a smooth sauce.
Fry the sauce briefly, add the shredded pork, and simmer until thick.
Beat the lard until fluffy, then mix in masa harina, baking powder, salt, and broth until the dough is soft and spreads easily.
Spread masa on the wide end of each husk, add a spoonful of pork filling, and fold the husk around the dough.
Stand the tamales in a steamer and steam, covered, for about 1 hour until the masa pulls cleanly from the husk.