Real Homemade Tamales

Recipe View 5 mins Gather all ingredients and prepare your workspace. (5 minutes)

Recipe View 2 hrs 10 mins Prepare the Pork Filling: In a Dutch oven or large pot, combine the pork loin, onion halves, and garlic clove. Add enough water to cover the pork. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 2 hours, or until the pork is very tender and easily shredded. (2 hours 10 minutes)

Recipe View 30 mins Make the Chile Sauce: While the pork simmers, prepare the chile sauce. Wearing rubber gloves (to protect your hands from the chile oils), remove the stems and seeds from the dried chile peppers. In a saucepan, combine the cleaned chiles with 2 cups of water. Bring to a simmer and cook, uncovered, for 20 minutes, or until the chiles are softened. Remove from heat and let cool slightly. (30 minutes)

Recipe View 10 mins Blend the Chile Sauce: Transfer the softened chiles and their cooking water to a blender. Blend until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any remaining skins or seeds. Stir in 1 teaspoon of salt. Set the chile sauce aside. (10 minutes)

Recipe View 15 mins Shred the Pork and Combine: Once the pork is cooked, remove it from the pot and let it cool slightly. Shred the pork using two forks. In a large bowl, combine the shredded pork with 1 cup of the prepared chile sauce. Reserve the remaining chile sauce for serving. (15 minutes)

Recipe View 30 mins Prepare the Corn Husks: Place the dried corn husks in a large bowl and cover them with warm water. Soak for at least 30 minutes, or until the husks are pliable and easy to work with. (30 minutes)

Recipe View 10 mins Make the Masa Dough: In a large mixing bowl, beat the lard (or vegetable shortening) with an electric mixer until light and fluffy. Gradually add 1 tablespoon of beef broth, continuing to beat until well combined. (10 minutes)

Recipe View 15 mins Combine Dry and Wet Ingredients: In a separate bowl, whisk together the masa harina, baking powder, and remaining 1/2 teaspoon of salt. Gradually add the dry ingredients to the lard mixture, alternating with the remaining beef broth, until a soft, spongy dough forms. The dough should be moist but not sticky. You may need to add more broth to achieve the desired consistency. (15 minutes)

Recipe View 45 mins Assemble the Tamales: Remove the soaked corn husks from the water and pat them dry with a clean towel. Spread a thin layer (about 1/4 to 1/2 inch thick) of the masa dough over the inside of each corn husk, leaving a border around the edges. Place about 1 tablespoon of the pork filling in the center of the dough. Fold the sides of the husk over the filling, then fold up the bottom of the husk to enclose the tamale. (45 minutes)

Recipe View 1 hrs Steam the Tamales: Arrange the assembled tamales upright in a steamer basket set over a pot of simmering water. Make sure the water does not touch the bottom of the basket. Cover the pot tightly and steam the tamales for 1 hour, or until the masa is firm and cooked through. (1 hour)

Recipe View 5 mins Serve: Carefully remove the tamales from the steamer. Let them cool slightly before unwrapping. Drizzle with the reserved chile sauce and top with sour cream or Mexican crema. Serve hot with your favorite sides, such as refried beans, rice, or a fresh salad. Enjoy! (5 minutes)