Easy Tamales
Easy Tamales
Ingredients
For the Tamale Masa
- 2 cups masa harina
- 1 1/2 cups chicken broth, warm
- 3/4 cup lard or vegetable shortening, softened
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
For the Pork Filling
- 1 pound pork shoulder, cut into 1-inch cubes
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 garlic cloves, minced
- 1/2 onion, chopped
- 1 teaspoon cumin, ground
- 1/2 teaspoon Mexican oregano, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 tablespoon vegetable oil
For Assembly and Steaming
- 24 corn husks, dried, soaked
- water, as needed, for steaming
Instructions
- 1
Prepare the corn husks: Place dried corn husks in a large bowl or pot. Cover them completely with hot water and let them soak for at least 30 minutes, or until they are pliable. Place a heavy plate on top to keep them submerged. Once softened, pat them dry with a clean towel.
⏱️ 30 min
- 2
Cook the pork: Place the pork shoulder cubes in a pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook until the pork is very tender, about 45-60 minutes. Remove the pork from the pot, reserving 1 cup of the cooking liquid. Once cool enough to handle, shred the pork using two forks.
⏱️ 60 min
- 3
Prepare the chile sauce: While the pork cooks, rehydrate the dried guajillo and ancho chiles. Place them in a heatproof bowl and cover with boiling water. Let them soak for 15-20 minutes until soft. Drain the chiles, reserving 1/2 cup of the soaking liquid. In a blender, combine the rehydrated chiles, minced garlic, 1/4 of the chopped onion, ground cumin, dried Mexican oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the reserved 1/2 cup chile soaking liquid. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard any remaining solids.
⏱️ 25 min
- 4
Finish the pork filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the remaining 1/4 of the chopped onion and cook until softened, about 3-5 minutes. Add the shredded pork and the strained chile sauce to the skillet. Stir in 1/2 cup of the reserved pork cooking liquid. Bring to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if necessary.
⏱️ 20 min
- 5
Prepare the masa dough: In a large mixing bowl, combine the masa harina, baking powder, and 1 teaspoon salt. In a separate bowl, using an electric mixer, beat the softened lard or vegetable shortening until it is light and fluffy, about 3-5 minutes. Gradually add the masa harina mixture to the lard, alternating with the warm chicken broth, beating continuously until a soft, spreadable dough forms. To test if the masa is ready, drop a small piece into a glass of cold water; if it floats, it's ready. If it sinks, continue beating for a few more minutes and retest.
⏱️ 15 min
- 6
Assemble the tamales: Take one softened and dried corn husk. Spread about 2-3 tablespoons of the masa dough evenly over the wider, smoother side of the husk, leaving a 1-inch border on the sides and bottom. Place 1-2 tablespoons of the pork filling down the center of the masa. Fold one side of the corn husk over the filling, then fold the other side over to overlap. Fold the narrow end of the husk up towards the center to seal the bottom. Repeat with the remaining masa, filling, and corn husks.
⏱️ 30 min
- 7
Steam the tamales: Arrange the assembled tamales upright in a steamer basket, with the open end facing up. Do not pack them too tightly, as they need room to expand. Add water to the bottom of the steamer pot, ensuring the water level is below the bottom of the steamer basket and does not touch the tamales. Bring the water to a boil, then reduce the heat to medium-low, cover the pot tightly, and steam for 1 1/2 hours. Check the water level periodically and add more hot water if needed to prevent the pot from boiling dry.
⏱️ 90 min
- 8
Check for doneness and serve: Tamales are done when the masa separates easily from the corn husk. If it's still sticky, continue steaming for another 15-20 minutes. Carefully remove the tamales from the steamer and let them rest for 10-15 minutes before unwrapping and serving. Enjoy your homemade tamales!
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Tamales
Ingredients
For the Tamale Masa
- 2 cups masa harina
- 1 1/2 cups chicken broth, warm
- 3/4 cup lard or vegetable shortening, softened
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
For the Pork Filling
- 1 pound pork shoulder, cut into 1-inch cubes
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 garlic cloves, minced
- 1/2 onion, chopped
- 1 teaspoon cumin, ground
- 1/2 teaspoon Mexican oregano, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 tablespoon vegetable oil
For Assembly and Steaming
- 24 corn husks, dried, soaked
- water, as needed, for steaming
Instructions
- 1
Prepare the corn husks: Place dried corn husks in a large bowl or pot. Cover them completely with hot water and let them soak for at least 30 minutes, or until they are pliable. Place a heavy plate on top to keep them submerged. Once softened, pat them dry with a clean towel.
⏱️ 30 min - 2
Cook the pork: Place the pork shoulder cubes in a pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook until the pork is very tender, about 45-60 minutes. Remove the pork from the pot, reserving 1 cup of the cooking liquid. Once cool enough to handle, shred the pork using two forks.
⏱️ 60 min - 3
Prepare the chile sauce: While the pork cooks, rehydrate the dried guajillo and ancho chiles. Place them in a heatproof bowl and cover with boiling water. Let them soak for 15-20 minutes until soft. Drain the chiles, reserving 1/2 cup of the soaking liquid. In a blender, combine the rehydrated chiles, minced garlic, 1/4 of the chopped onion, ground cumin, dried Mexican oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the reserved 1/2 cup chile soaking liquid. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard any remaining solids.
⏱️ 25 min - 4
Finish the pork filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the remaining 1/4 of the chopped onion and cook until softened, about 3-5 minutes. Add the shredded pork and the strained chile sauce to the skillet. Stir in 1/2 cup of the reserved pork cooking liquid. Bring to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if necessary.
⏱️ 20 min - 5
Prepare the masa dough: In a large mixing bowl, combine the masa harina, baking powder, and 1 teaspoon salt. In a separate bowl, using an electric mixer, beat the softened lard or vegetable shortening until it is light and fluffy, about 3-5 minutes. Gradually add the masa harina mixture to the lard, alternating with the warm chicken broth, beating continuously until a soft, spreadable dough forms. To test if the masa is ready, drop a small piece into a glass of cold water; if it floats, it's ready. If it sinks, continue beating for a few more minutes and retest.
⏱️ 15 min - 6
Assemble the tamales: Take one softened and dried corn husk. Spread about 2-3 tablespoons of the masa dough evenly over the wider, smoother side of the husk, leaving a 1-inch border on the sides and bottom. Place 1-2 tablespoons of the pork filling down the center of the masa. Fold one side of the corn husk over the filling, then fold the other side over to overlap. Fold the narrow end of the husk up towards the center to seal the bottom. Repeat with the remaining masa, filling, and corn husks.
⏱️ 30 min - 7
Steam the tamales: Arrange the assembled tamales upright in a steamer basket, with the open end facing up. Do not pack them too tightly, as they need room to expand. Add water to the bottom of the steamer pot, ensuring the water level is below the bottom of the steamer basket and does not touch the tamales. Bring the water to a boil, then reduce the heat to medium-low, cover the pot tightly, and steam for 1 1/2 hours. Check the water level periodically and add more hot water if needed to prevent the pot from boiling dry.
⏱️ 90 min - 8
Check for doneness and serve: Tamales are done when the masa separates easily from the corn husk. If it's still sticky, continue steaming for another 15-20 minutes. Carefully remove the tamales from the steamer and let them rest for 10-15 minutes before unwrapping and serving. Enjoy your homemade tamales!
⏱️ 20 min