Tamales de Puerco

Ingredients

• 40 dried corn husks, soaked
• 4 cups masa harina
• 1 1/2 cups lard, softened
• 1 tbsp baking powder
• 1 tsp salt
• 2 1/2 cups pork stock
• 2 lbs pork shoulder, cooked and shredded
• 3 dried guajillo chiles, rehydrated
• 2 cloves garlic
• 1/2 onion

Instructions

1. 1Blend guajillo chiles with garlic, onion, and a little stock, then simmer with the shredded pork to make the filling.
2. 2Beat lard until fluffy, then beat in masa harina, baking powder, and salt alternately with pork stock until light and spreadable.
3. 3Spread a layer of masa onto each soaked corn husk.
4. 4Add a spoonful of the pork filling down the center of the masa.
5. 5Fold the husk sides in and fold up the bottom to enclose the filling.
6. 6Steam the tamales upright in a covered steamer for 75-90 minutes, until the masa pulls cleanly from the husk.
7. 7Let rest 10 minutes before unwrapping and serving.

Comments

Loading comments…