How To Make Tamales | Easy Homemade Tamale Recipe

Try this homemade tamale recipe! A tamale is a main dish that originated in Mesoamerica and is a staple of Mexican cuisine. It is made of fresh masa and some filling, steamed in a corn husk. This recipe will use a pork and chili puree filling. Tamales can also be served as snacks or appetizers.

Ingredients:

• 1 lb bag of dried corn husks
• 5 lbs fresh masa
• 28 oz pork lard

For The Pork:

• 2 bay leaves
• 2 tsp salt
• 1 chicken bouillon cube
• 1/2 tsp pepper
• 2 garlic cloves (minced)
• 1/2 tsp ground cumin
• 1.5 lb pork shoulder roast

For The Puree:

• 3-4 dried cascabel chilies.
• 3-4 dried pasilla chilies
• 3-4 dried ancho chilies
• 1 medium white onion (sliced in half)
• 3 garlic cloves (peeled)

Instructions:

Slice off fats from the pork shoulder roast.
Chop into large cubes.
Place the pork cubes in a crockpot.
Add 1 chicken bouillon cube, minced garlic, and bay leaves.
Season with salt, pepper, and ground cumin.
Close the lid.
Slow cook on high for 5 hours.
After 5 hours of slow cooking, remove the bay leaves from the crockpot.
Transfer the pork cubes into a bowl.
Strain to remove little pieces of meat.
Set aside the pork broth for later use.
Start to shred the pork.
Set aside.

Prepare the dried corn husks.
Separate them and soak them in water for at least an hour.

Meanwhile, prepare the puree.
Remove the seeds from all the dried chilies.
Add the chili skins in a pot filled with water.
Add halved white onion and 3 garlic cloves.
Let it boil for 10-15 minutes.
Once done, remove from the heat.
Transfer the chili skins, onions, and garlic cloves into a blender.
Blend until it becomes a puree.
Strain to remove extra chili skins.
Set aside.

Pour some of the pork broth set aside earlier into the bowl of shredded pork.
Pour some of the chili puree.
Mix well to combine.
Set aside.

Meanwhile, add fresh masa in a large mixing bowl.
Break into pieces.

Add 28 oz of pork lard into a pot.
Melt it over medium heat.
Once melted, pour 2 cups of it into the bowl of fresh masa.
Season with salt.
Mix well to combine.
Add 1 cup of pork broth into the bowl.
Mix well to combine.
Add 2-3 tbsp of the chili puree, then mix for 10-15 minutes until well combined.

Assembly:

Get a corn husk.
Spread a thin layer of the masa mixture on the upper smooth side of the husk.
Add 2-3 tbsp of the shredded pork mixture.
Fold around to wrap the filling, then fold the half under.
Repeat with the rest of the corn husks, masa mixture, and shredded pork mixture.

Prepare a steamer.
Fill the main body with water.
Place an inverted small or medium bowl inside the steaming pot.
Arrange the tamales upward around the inverted bowl.
Stack the rest up.
Cover the tamales with the rest of the unused corn husks.
Close the lid.
Let the water boil.
Once it starts to boil, let it simmer for an hour.
After an hour, remove from the steaming pot.
Unwrap each tamales from the corn husks.
Place on a container.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=jLAwKiCNOdI