Tamales
Corn masa dough filled with pork in red sauce, steamed in corn husks.
- prep 40 min
- cook 90 min
- total 130 min
- serves 8
- intermediate
- Mexico
Ingredients
- 400 g masa harina
- 400 g pork shoulder
- 4 guajillo chiles
- 120 g lard
- 20 corn husks
- 1 tsp cumin
- 3 cloves garlic
Steps
- Soak corn husks in hot water.
- Simmer and shred the pork.
- Make chile sauce.
- Beat lard until fluffy, then mix with masa and broth.
- Spread masa on husks, add filling, and fold.
- Steam tamales upright for 1.5 hours.
≈ 380 kcal · 18 g protein · 35 g carbs · 20 g fat — per serving, estimate