Tamales Rojos
Making tamales is a commitment of time, but the rhythm of spreading masa onto corn husks becomes meditative. You want the masa to have a slight sheen from the fat and the pork to be tender enough to shred with the back of a fork.
Check your masa texture before you fill.
The masa should be soft and spreadable, like room-temperature butter; if it’s too stiff, add more broth a tablespoon at a time until it reaches the right consistency.
- large steamer pot with rack
- stand mixer or large heavy bowl
- blender
- large heavy-bottomed pot for pork
- silicone spatula
What goes in.
- 1 lbdried corn husks
- 2 lbpork shoulder, cut into 2-inch chunks
- 4 cupsnixtamalized corn flour (masa harina)
- 1 cuplard, chilled
- 3 cupswarm pork broth
- 6dried guajillo chiles, stemmed and seeded
- 4dried ancho chiles, stemmed and seeded
- 1 tspground cumin
- 2 tspsalt
Testing the masa
Drop a marble-sized piece of your prepared masa into a cup of cold water; if it floats, it has enough air whipped in to be light once steamed.
The method.
Soak the husks
Submerge the corn husks in a large basin of hot water, weighing them down with a plate so they remain underwater until they are pliable, about 1 hour.
Cook the pork
Simmer the pork in salted water until it pulls apart easily with a fork, then shred the meat finely and set aside.
Prepare the sauce
Toast the dried chiles in a dry pan for 30 seconds until fragrant, then soak in hot water until soft. Blend the chiles with a half-cup of the soaking liquid, salt, and cumin into a smooth paste. Stir this into your shredded pork.
Whip the masa
In a stand mixer, beat the lard until it turns pale and fluffy. Add the masa harina and salt, then slowly stream in the warm broth while the mixer runs on medium speed until the texture resembles thick cake batter.
Assemble
Pat a husk dry. Spread a thin layer of masa over the center, top with a spoonful of the pork mixture, then fold the sides of the husk inward and fold the bottom flap up.
Steam
Stand the tamales upright in the steamer with the folded side down. Cover with extra husks and a damp cloth. Steam for 60 to 75 minutes. They are ready when the husk peels away from the masa cleanly.
Other turns to take.
Chicken and Green Chile
Replace the pork with shredded poached chicken and use a blended tomatillo and jalapeño base for the filling.
Vegetarian
Swap the lard for vegetable shortening or refined coconut oil and use a sautéed mixture of mushrooms, poblano strips, and monterey jack cheese.
When it doesn't go to plan.
Always steam with the open end of the tamale facing up so the filling stays secure.
Don't crowd the steamer; the steam needs to circulate around every tamale to cook the masa evenly.
Let the tamales rest for 10 minutes after removing them from the heat; the masa firms up significantly as it cools slightly.
The ones that keep coming up.
How do I know if I used enough lard?
The masa should look slightly shiny and feel greasy to the touch. If it looks dry and matte, it will be crumbly after steaming.
Can I make these ahead of time?
Yes, they freeze exceptionally well. Steam them completely, let them cool, and freeze them in airtight bags for up to three months.
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