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Authentic Pork Tamales with Red Chili Sauce

Close-up of authentic tamales filled with shredded chicken and red sauce, wrapped in corn husks.
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Learn to make traditional pork tamales with a rich red chili sauce, masa dough, and corn husk wrapping. Perfect for holiday gatherings.

Ingredients

Scale
  • 1 pound dried corn husks, soaked in hot water until pliable
  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 cup masa harina
  • 1 teaspoon baking powder
  • 1/2 cup lard or vegetable shortening, softened
  • 1 1/2 cups warm pork broth
  • 1 cup prepared red chili sauce (enchilada sauce)

Instructions

  1. For the pork filling: In a large pot, heat vegetable oil over medium-high heat. Add pork cubes and brown on all sides. Add chopped onion and minced garlic, cook until softened. Stir in oregano, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 cup of water, bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until pork is tender. Shred the pork and set aside. Reserve 1 1/2 cups of the cooking liquid for the masa.
  2. For the masa: In a large bowl, whisk together masa harina, baking powder, and 1/2 teaspoon salt.
  3. In a separate bowl, beat the softened lard or shortening until light and fluffy. Gradually beat in the masa harina mixture, alternating with the warm pork broth, until a smooth dough forms.
  4. Stir the shredded pork and red chili sauce into the masa dough until well combined.
  5. To assemble the tamales: Drain the soaked corn husks. Spread about 1/4 cup of masa dough onto the wider end of each husk, spreading it evenly. Spoon about 2 tablespoons of the pork filling onto the center of the masa.
  6. Fold the sides of the corn husk over the filling, then fold the bottom up to enclose the tamale. Tie the top with a strip of corn husk if needed.
  7. To steam the tamales: Arrange the tamales upright in a steamer basket over boiling water. Cover the steamer tightly and steam for 45 to 60 minutes, or until the masa is firm and pulls away easily from the husk.
  8. Let the tamales rest for 10 minutes before serving.

Notes

  • Ensure your corn husks are fully pliable before spreading the masa to prevent tearing.
  • Adjust the amount of red chili sauce to your spice preference.
  • You can make the pork filling and masa dough a day in advance.

Nutrition

Find it online: https://kitchenslang.com/tamales-recipe-pork-red-chili-masa-corn-husks/