Tamales are a comforting classic—soft, steamed masa dough wrapped around fillings like savoury meats or veggies, all bundled up in a corn husk. They're rich, satisfying, and perfect for sharing.
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Category
Lunch
Servings
5
Prep time
1 hour 30 minutes
Cook time
4 hours
Tamales are a comforting classic—soft, steamed masa dough wrapped around fillings like savoury meats or veggies, all bundled up in a corn husk. This recipe uses pork for the filling.
Ingredients
- 4 dried guajillo chillies
- 6 dried ancho chillies
- 1kg (2.2lb) pork shoulder, skin off, cut into large chunks (or chicken if you don’t like pork)
- salt
- 250g (9oz) lard, at room temperature
- 6 cloves garlic
- 1 tbsp cumin
- ½ tbsp black pepper
- 20 corn husks
- ½ tbsp baking powder
- 300g (10½oz) masa harina (masa flour)
- 450ml (15fl oz) hot chicken stock
Directions
Deseed and remove the stems from the chillies, then cut them into small pieces and cover with boiling water. Soak for 20 minutes.
- Salt the pork shoulder chunks on all sides. Place a large pot or pressure cooker on high heat and add 50g (1¾oz) of the lard.
- Add the pork to the pot and brown on all sides. Remove and set aside. Do not clean the pot.
- Add the soaked chillies to a blender with the soaking water, garlic, cumin, pepper, and a pinch of salt. Blend until smooth.
- Once blended, pour the sauce into the pot you cooked the pork in. Rinse the blender jug with a bit of water to get all the sauce and add it to the pot.
- Add the pork back to the pot with the sauce and bring to a simmer. If using a pressure cooker, cook on high pressure for 1 hour. If using a regular pot, cover and simmer gently for 3 hours or until the pork is tender and easily pulls apart (30 minutes to 1½ hours if using chicken).
- Once the pork is cooked, remove from the pot and shred it using two forks.
- Place a large pot of water on to simmer. Once hot, turn off the heat and add the husks to soak for at least 30 minutes.
- To make the masa dough, add 200g (7oz) of lard to a bowl. Using a hand mixer or whisk, whip until light and fluffy, then add the baking powder and a pinch of salt.
- While still mixing, add the masa in two spoonfuls at a time, alternating with some of the hot stock. Do not add more masa until the stock has been absorbed. Continue until all the masa and stock are incorporated into a dough.
- To assemble the tamales, start with one of the husks, drying it off. Spread some masa dough on the inside of the husk (the rougher side), leaving a 5cm (2in) gap at the top (the pointed end) and a 2cm (¾in) gap on each side. Make sure the layer of dough isn’t too thick.
- Place about 2 tablespoons of the cooked pork in the middle.
- To fold, bring the two sides together, then roll tightly. Fold the top (the part with the 5cm gap) down. Use another piece of husk to tie the tamale to prevent it from falling apart.
- Place the tamales in a steaming pot with the open end facing up. Steam for 2-3 hours.
- Serve hot with some hot sauce on the side.
