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Authentic Homemade Tamales with Pork Red Chile Filling

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This recipe offers a soulful and satisfying experience with tender pork simmered in smoky red chile sauce wrapped in fluffy masa dough and steamed in corn husks. Perfect for gatherings or a comforting weekday treat.

Ingredients

Scale
  • 2 pounds pork shoulder, trimmed and cut into chunks
  • 4–5 dried New Mexico or Guajillo chiles, stemmed and seeded
  • 4 garlic cloves, peeled
  • 1 medium yellow onion, quartered
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano, preferably Mexican oregano
  • 2 cups chicken broth (for cooking pork)
  • Salt and pepper to taste
  • 3 cups masa harina (about 375 g)
  • 1 cup lard (225 g), softened (can substitute with vegetable shortening or coconut oil)
  • 2 cups warm chicken broth (for masa dough)
  • 1 teaspoon baking powder
  • 1.5 teaspoons salt
  • 1 tablespoon fresh lime juice
  • 35–40 dried corn husks, soaked in warm water for 30 minutes before use
  • Kitchen twine or strips of husks for tying

Instructions

  1. Place pork shoulder chunks in a large pot with quartered onion, garlic cloves, and 2 cups chicken broth. Add salt and pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 1.5 to 2 hours until pork is very tender and easily shredded. Skim off any foam during cooking.
  2. Remove stems and seeds from dried chiles. Toast chiles lightly in a dry skillet over medium heat for 1-2 minutes each side until fragrant. Soak toasted chiles in hot water for 20 minutes to soften.
  3. Drain chiles and puree in a blender with garlic, 1 cup of the pork cooking broth, cumin, and oregano until smooth. Strain sauce through a fine sieve for a silky texture. Set aside.
  4. Remove pork from broth and shred using two forks. Discard onion and garlic. Mix shredded pork with red chile sauce until well coated. Adjust seasoning with salt if needed.
  5. In a large bowl, whip softened lard with an electric mixer until fluffy (3-4 minutes). In a separate bowl, combine masa harina, baking powder, and salt. Gradually add warm chicken broth and lime juice to dry ingredients, mixing until smooth.
  6. Add masa mixture to whipped lard in batches, beating on medium speed until dough is light and airy. Test by dropping a small piece of dough into cold water; if it floats, dough is ready. If it sinks, continue beating and adding broth as needed.
  7. Drain soaked corn husks and pat dry. Spread about 2 tablespoons of masa dough evenly over the wide end of each husk, then add 1 tablespoon of pork filling in the center. Fold sides of husk over filling, then fold up the bottom end. Tie with a strip of husk or kitchen twine to secure.
  8. Arrange tamales upright in a steamer basket with open end up. Cover with a damp kitchen towel and lid. Steam over boiling water for about 90 minutes, checking occasionally to add more water if needed. Tamales are done when masa pulls away easily from husks.
  9. Let tamales cool for 10 minutes before unwrapping. Serve with salsa, crema, or favorite sides.

Notes

Soak corn husks well to prevent tearing. Use the float test for masa dough to ensure light texture. Keep extra chicken broth on hand to prevent steamer from drying out. Tamales can be made ahead and refrigerated or frozen. For dairy-free option, substitute lard with vegetable shortening or coconut oil. If no steamer, tamales can be baked wrapped in foil at 350°F for 1.5 hours.

Nutrition

Keywords: tamales, pork tamales, red chile tamales, homemade tamales, Mexican recipe, masa harina, traditional tamales, slow simmered pork, authentic tamales

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