Traditional Pork Tamales
Making tamales is a matter of building layers: a flavorful braised pork filling, a light and airy masa dough, and wrapping them tightly in rehydrated corn husks for a slow steam. The key is in the consistency of the masa, which should be fluffy enough to float in water before you begin assembly.
Clear your counter and set a rhythm.
Tamales are a project better suited for a long afternoon than a quick weeknight dinner. Soak your husks at least an hour before starting so they are pliable and easy to fold.
- large stockpot for the meat
- large steamer pot
- stand mixer or large mixing bowl
- kitchen scale
- clean kitchen towels
What goes in.
- 3 lbpork shoulder, cut into 3-inch chunks
- 30dried corn husks
- 4 lbprepared masa harina for tamales
- 1.5 cupsrendered pork lard
- 4 cupsreserved pork braising liquid
- 2 tbspbaking powder
- 2 tbspsalt
- 2 cupsred chili sauce
Aeration is everything
Beat the lard until it turns stark white and airy before adding the masa. To test if it is ready, drop a pea-sized ball of dough into a glass of water; if it floats, it has enough air to produce a tender tamal.
The method.
Braise the pork
Cover the pork shoulder with water in a large pot. Add onion, garlic, and salt. Simmer until the meat pulls apart easily with a fork, about 2.5 hours.
Prepare the husks
Submerge husks in a basin of hot water, weighing them down with a plate. Soak until soft, then wipe them dry with a clean towel.
Mix the masa
Whip the lard in your mixer until fluffy. Gradually add the masa harina, baking powder, salt, and enough warm pork broth to achieve the consistency of creamy peanut butter.
Assemble
Spread a thin layer of masa onto the center of a husk. Place a tablespoon of shredded pork and chili sauce in the middle. Fold the sides of the husk in, then fold the narrow bottom end up.
Steam
Arrange tamales upright in the steamer with the folded side facing down. Steam for 60 to 90 minutes. They are done when the husk peels away from the masa cleanly.
Other turns to take.
Chicken and Green Chili
Substitute the pork with shredded poached chicken breast and replace red sauce with roasted tomatillo and serrano salsa.
Cheese and Rajas
Fill with strips of roasted poblano peppers and slices of melting cheese like Oaxaca or Monterey Jack.
When it doesn't go to plan.
Keep a bowl of ice water nearby to help manage the temperature of the lard while mixing.
Do not crowd the steamer; the steam needs to circulate freely to cook the masa evenly.
Let the tamales rest for 15 minutes after steaming; the masa will firm up as it cools.
The ones that keep coming up.
Why is my masa grainy?
The masa was likely under-whipped. Ensure you beat the lard and masa sufficiently with the broth to break down the starch and incorporate air.
Can I freeze these?
Yes. Let them cool completely before packing them into airtight containers. Steam them directly from frozen for an extra 15 minutes.
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