Mexican Tamales

Step by step

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   Soak the corn husks in a bowl of very hot or boiling water for at least 30 minutes.

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   In a large bowl, use an electric mixer to beat the lard and 1 tablespoon of broth until fluffy, about 3- 5 minutes.

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   Combine the masa harina, baking powder, salt, cumin; stir into the lard mixture and beat well with an electric mixer.

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   Add more broth as necessary to form a very soft dough. Beat on high speed for several minutes.

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   To test if the masa tamale dough is ready, place a tiny ball of dough into a glass of water— If the dough floats, it’s ready. If the dough sinks to the bottom of the glass then beat it for longer and add a little more broth. Test again. It should spread like creamy peanut butter and be slightly sticky.

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   Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop a big rounded tablespoon of masa (or more if you want bigger tamales) and place it towards the top-half of the corn husk.

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   Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about 1/4 inch thick, along the top half of the corn husk.

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   Spoon a tablespoon of filling in a line down the center of the dough.

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   Fold in one long side of the husk about 1/3 over dough and filling. Fold in the other long side, overlapping the first (like folding a business letter). Fold the bottom of the husk up.

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    Add water to the bottom of your steamer or instant pot. (about 1 cup water, or enough to cover the bottom of the pot and not go above the wire rack.

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    Place tamales on rack in steamer or instant pot, standing upright, with the folded end down and open end up. Don’t over-pack the pan, just pack them tightly enough to keep the tamales in an upright position.

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    Steam for 50 minutes - 1 hour in the steamer, or, if using an Instant Pot, cook on Manual for 18- 20 minutes, depending on how big you made the tamales. Allow pressure to naturally release for 10 minutes, and then quick release.

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    To test if they’re done, remove one and try to pull the husk off. If it comes off easily and cleanly, they're done.

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    Nutrition Facts

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    Mexican Tamales

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    Amount Per Serving

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    Calories

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    46

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    % Daily Value*

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    Sodium

21. 21

    58mg

22. 22

    2%

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    Potassium

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    36mg

25. 25

    1%

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    Total Carbohydrates

27. 27

    9g

28. 28

    3%

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    Protein

30. 30

    1g

31. 31

    2%

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    Vitamin A 1.2%

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    Vitamin C 0.5%

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    Calcium 1.3%

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    Iron 3.5%

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    * Percent Daily Values are based on a 2000 calorie diet.

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    4.93 from 13 votes

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    Shredded Pork with Red Sauce Tamale Filling

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    Print Recipe

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    Authentic Mexican tamales filled with Shredded Pork with Red Sauce.

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    Course: Main Course

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    Cuisine: Mexican

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    Unit: clove, cup, large, pound, Tablespoon, teaspoon

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    Servings:

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    20

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    Calories: 57 kcal

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    Author: Lauren Allen

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    For the pork:

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    Place pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper in a slow cooker.

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    Cover the pork with water and cook on LOW for 8 hours or overnight.

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    (If you would rather cook it on the stovetop, follow the same directions, adding everything to a large pot, bring to a boil, reduce heat and simmer until pork is tender, 2-4 hours.)

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    Meanwhile, make the red sauce.

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    Use rubber gloves to remove the stems and seeds from the dried chiles while rinsing them under cold water.

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    Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat.

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    Transfer the chiles and water to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.

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    In the same saucepan you used to cook the chiles, add oil and cook over medium heat.

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    Add flour and salt and stir for 1 minute. Strain the chile sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes.

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    Drain the cooked pork (reserve the broth for use in the tamale masa dough, if desired) and shred the meat with a fork.

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    Add chile sauce to the meat, reserving 1/4 cup sauce, and stir in enough of the reserved broth to form a moist, spreadable mixture. Taste and adjust the seasoning if necessary.

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    Nutrition Facts