Tamales

Ingredients

• 12 pieces corn husks
• 2 cups masa harina
• 1 pound pork shoulder
• 1 medium onion
• 2 cloves garlic cloves
• 2 tablespoons chili powder
• 1 teaspoon baking powder
• 1 teaspoon salt

Instructions

1. 1

   Soak 12 corn husks in hot water for 30 minutes until pliable. Drain and pat dry.

2. 2

   In a pot, cover 1 lb pork shoulder with water, add 1 sliced onion and 2 garlic cloves. Simmer until tender, about 1.5 hours. Shred meat, reserve 1 cup broth.

3. 3

   Mix 2 cups masa harina, 1 tsp baking powder, 1 tsp salt, and 2 tbsp chili powder. Stir in 1 cup reserved broth to form a soft dough.

4. 4

   Spread 2 tbsp masa dough onto each husk, leaving a 1-inch border. Place 2 tbsp shredded pork in the center.

5. 5

   Fold the sides of the husk over the filling, then fold up the bottom. Tie with a strip of husk if needed.

6. 6

   Steam tamales upright in a steamer basket over 1 inch of water, covered, for 1 hour. They are done when the dough pulls away from the husk easily.

7. 7

   Let rest 10 minutes before serving. Enjoy warm.

Tools you’ll need

• Large pot with steamer basket
• Mixing bowl
• Fork for shredding

More recipes like this

• 

  Chawanmushi

  35 min

• 

  Chocolate Fruit Parfait

  10 min

• 

  Cantaloupe with Prosciutto

  10 min

• 

  Macaroni and Meat

  30 min