🇲🇽 Mexico recipe
Tamales
Tamales are one of the oldest foods in the Americas, dating back thousands of years to the Aztec and Maya civilizations. These bundles of nixtamalized corn masa are spread onto softened corn husks, filled with a slow-cooked pork filling in rich red chile sauce, carefully folded, and steamed until the masa becomes firm and pulls away cleanly from the husk. Making tamales is traditionally a communal family event called a tamalada, where generations gather to assemble dozens or even hundreds at a time.
Prep1 hr 30 mins
Cook2 hrs 45 mins
Serves24
Difficultyhard
Ingredients
- 1 large package dried corn husks (about 30 husks)
- For the red chile pork filling:
- 2 lbs boneless pork shoulder, cut into 3-inch chunks
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 4 cloves garlic
- 1/2 medium white onion
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup pork broth (reserved from cooking the pork)
- For the masa:
- 4 cups masa harina (such as Maseca for tamales)
- 1 cup lard (or 1/2 cup lard and 1/2 cup vegetable shortening)
- 2 1/2 cups warm pork broth (reserved from cooking the pork)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 285
- Protein
- 11 g
- Carbs
- 32 g
- Fat
- 14 g
