PORK TAMALES

Step by step directions on how to make  Authentic Pork Tamales. Tender shredded pork is coated in a homemade red Chile sauce and surrounded in a melt in your mouth masa dough.

KEY INGREDIENTS

pork butt onion garlic bayleaves salt & pepper ground cumin

PORK

guajillo peppers ancho Chile peppers pork broth Chile broth,

CHILE SAUCE

lard baking powder salt masa harina red chile sauce

MASA

Remove the cooked pork and shred, place the meat in a large container.

Save all the broth and the aromatics that you used also!

Boil the pork, seasonings, and aromatics.

Prepare the chile sauce by soaking the chiles in hot water.

Blend the softened chiles, onion and garlic from the pork with some pork broth and chile water until completely smooth.

Add a little salt and cumin.

Pour the pie filling into the pie crust.

Combine the masa mixture according the directions.

Your masa should be nicely hydrated and feel almost like a creamy mashed potato texture. It should spread smoothly. 

Scoop the masa dough onto  a corn husk followed by pork meat. Fold then steam according to directions.

STEAM

To check the done-ness of the tamales, remove one from the pot and remove the husk, if the masa dough removes easily from the husk without coming apart, or being too soft, then they are done.

SERVE

Serve up the tamales with a little sour cream and hot sauce. Or you can enjoy them all on their own, they’re plenty flavorful.

TRY THESE NEXT:

Authentic Carne Asada

Slow Cooker Pork Carnitas

Mexican Picadillo

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