Authentic Mexican Tamale

Authentic Mexican Pork Tamales with Red Chile Sauce

📦 Ingredients

For the Masa (Dough):

• 4 cups masa harina (Maseca brand is commonly used)

• 1 ⅓ cups lard (or vegetable shortening)

• 2 teaspoons baking powder

• 2 teaspoons salt

• 3 to 4 cups warm pork broth (from cooking the pork)

• Optional: 1 teaspoon cumin

For the Filling:

• 3 lbs pork shoulder or butt, cut into chunks

• 1 medium onion, halved

• 4 cloves garlic

• Salt to taste

• Water to cover

For the Red Chile Sauce:

• 6–8 dried guajillo chiles

• 4–5 dried ancho chiles

• 2 cloves garlic

• ½ teaspoon cumin

• Salt to taste

• 1–2 cups reserved pork broth

Other:

• 40–50 dried corn husks, soaked in warm water for 1 hour and drained

🥣 Instructions

1. Cook the Pork

1. Place pork, onion, garlic, and salt in a large pot.

2. Cover with water and simmer for 2–3 hours, until very tender.

3. Shred the pork and reserve the broth.

2. Make the Red Chile Sauce

1. Remove stems/seeds from chiles.

2. Soak chiles in hot water for 20 minutes.

3. Blend softened chiles, garlic, cumin, and 1–2 cups pork broth until smooth.

4. Strain for a smooth sauce.

5. Sauté sauce in a bit of oil for 10 minutes. Add shredded pork and simmer for 15 minutes.

3. Prepare the Masa

1. In a large bowl, beat lard until fluffy (5 minutes).

2. In a separate bowl, combine masa harina, baking powder, and salt.

3. Gradually add masa mixture to lard, alternating with warm pork broth, until light and fluffy.

4. Test masa: Drop a small ball in cold water. If it floats, it’s ready.

4. Assemble the Tamales

1. Spread about 2 tablespoons of masa on the wide end of a soaked corn husk.

2. Add 1 tablespoon of pork filling in the center.

3. Fold sides of husk inward, then fold the bottom up.

5. Steam the Tamales

1. Place tamales upright in a large steamer pot.

2. Steam for 1½ to 2 hours, until masa pulls away from the husk easily.

3. Check water level occasionally and refill as needed.