Authentic Pork Tamales Recipe

Ingredients

• 15 corn husks, more as needed
• 2 dried guajillo chile peppers, seeded
• 1 cup beef broth
• 1 cup tomato sauce
• 0.25 medium onion, minced
• 5 cloves garlic, minced
• 2 chipotle peppers in adobo sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground cloves
• 1 tablespoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon ground black pepper
• 1 (4 pound) boneless pork butt (shoulder)
• 2 cups masa harina
• 2 tablespoons baking powder
• 2 tablespoons garlic powder
• 1 teaspoon salt
• 2 cups beef broth
• 0.67 cup lard, at room temperature

Instructions

1. Soak the corn husks in a large pot or deep skillet filled with water for 24 hours, ensuring they remain fully submerged.
2. Approximately four hours before the corn husks are ready, toast the guajillo chile peppers in a dry skillet over medium heat until fragrant, about 20 to 30 seconds on each side. Add water to the skillet and simmer until softened, roughly 2 minutes. Transfer the chiles to a blender.
3. Combine 1 cup of beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon of salt, cumin, allspice, and black pepper in the blender. Blend until the marinade achieves a smooth consistency.
4. Place the pork butt in a slow cooker and pour the prepared marinade over it. Cover the slow cooker and cook on Low until the pork becomes tender and easily shreds with a fork, typically 4 to 5 hours.
5. Shred the pork and return it to the slow cooker, stirring it into the sauce until thoroughly combined.
6. In the bowl of a stand mixer fitted with the whisk attachment, whisk together masa harina, baking powder, garlic powder, and 1 teaspoon of salt until well combined. Add 2 cups of beef broth and lard, then whisk until the mixture is fluffy and thoroughly incorporated; the dough will be sticky.
7. Lay a corn husk on a flat work surface, open it, and pat it dry. Spread an even layer of dough down the center of the husk, leaving space around the edges. Add a line of pork filling down the center of the dough.
8. Fold one side of the husk over the filling, then fold the other side to overlap, forming a tube. Fold up the narrow end of the husk to seal the bottom, leaving the top open. Secure the tamale with a strip of husk or kitchen twine.
9. Insert a steamer insert into a large saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil.
10. Arrange the tamales vertically in the steamer basket, sealed-sides down. Cover the pan and steam for 1 hour. Serve while hot.

Nutrition

• Calories: 411 kcal
• Fat Content: 31 g
• Fiber Content: 3 g
• Sugar Content: 1 g
• Sodium Content: 2474 mg
• Protein Content: 18 g
• Cholesterol Content: 78 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g