Pork Tamales

1. 1
   rest · ~30 min

   Soak the corn husks.

   Place dried corn husks in a large bowl and cover with warm water. Weigh them down with a plate and soak until pliable, about 30 minutes.

2. 2
   boil · ~90 min

   Cook the pork.

   1.Place pork shoulder chunks in a large pot with onion, 2 garlic cloves, and a pinch of salt.

   2.Add 4 cups water and bring to a boil over high heat.

   3.Reduce heat to low, cover, and simmer until meat is fork-tender, about 1 hour 30 minutes.

   4.Remove pork, reserving the cooking liquid. Shred the meat with two forks when cool enough to handle.

   TIPKeep the cooking liquid — it adds depth to the sauce.
3. 3
   boil · ~10 min

   Rehydrate the chiles.

   1.Bring a small pot of water to a simmer.

   2.Add stemmed and seeded guajillo and ancho chiles and simmer for 10 minutes until softened.

   3.Drain and transfer chiles to a blender.

   TIPDon't discard the chile soaking water completely — use a splash to thin the blended sauce if needed.
4. 4
   mix · ~2 min

   Make the red chile sauce.

   1.To the blender with chiles, add remaining 2 garlic cloves, cumin seeds, oregano, 1 pinch salt, black pepper, and 1 cup of the reserved pork cooking liquid.

   2.Blend until completely smooth, about 2 minutes.

   3.Taste and adjust salt if needed — it should be vibrant but not salty.
5. 5
   saute · ~10 min

   Combine pork and sauce.

   1.Heat oil in a large pan over medium heat.

   2.Pour in the blended chile sauce — it will sizzle and darken.

   3.Add shredded pork and stir to coat evenly.

   4.Cook for 10 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.

   TIPThe filling should be moist but not runny. If too thick, add a splash of cooking liquid.
6. 6
   mix · ~10 min

   Prepare the masa dough.

   1.In a stand mixer or large bowl, beat lard with salt and baking powder until light and fluffy, about 3 minutes.

   2.Add masa harina in two batches, alternating with warm water.

   3.Beat until the dough is smooth and spreadable — it should feel like thick hummus.

   4.Test for readiness: drop a small ball of masa into cold water; it should float.

   TIPWhip the lard until aerated — this gives the tamales a light, tender texture.
7. 7
   assemble

   Spread masa on corn husks.

   Drain a corn husk and pat dry. Hold it in your palm, smooth side up. Spread about 3 tablespoons of masa dough onto the upper two-thirds of the husk, leaving a 1-inch border on the sides and bottom. Aim for an even layer about ¼-inch thick.

8. 8
   assemble

   Add filling and fold.

   1.Spoon about 2 tablespoons of the pork filling down the center of the masa.

   2.Fold one long side of the husk over the filling, then the other side, overlapping them.

   3.Fold the empty bottom flap up toward the seam.

   4.Set tamales upright, folded side down, in the steamer basket.

   TIPDon't overfill — stuffing strains the masa and leaks during steaming.
9. 9
   steam · ~60 min

   Steam the tamales.

   1.Arrange tamales upright in the steamer basket, open ends facing up.

   2.Add water to the steamer pot below, cover, and bring to a boil.

   3.Reduce heat to medium, cover with a damp towel and then the lid, and steam for 60 minutes.

   4.Check occasionally and add boiling water as needed to prevent drying out.

   TIPTamales are done when the masa pulls away easily from the husk.
10. 10
    rest · ~10 min

    Rest before serving.

    Remove tamales from heat and let them rest, covered, for 10 minutes. This allows the masa to firm up.

11. 11
    serve

    Serve warm with your favorite accompaniments.

    Unwrap the husks or let guests peel their own. Serve as is or with crema, salsa verde, or pickled jalapeños on the side.

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