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Una receta deliciosa preparada con los mejores ingredientes.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Cook the Meat
In a medium pot, place the pork, garlic, onion, bay leaf, and 1 teaspoon of salt. Cover with water.
Simmer the Meat
Bring to a boil, then reduce the heat. Simmer partially covered, occasionally skimming off the foam that forms on the surface of the broth and discarding the fat from the top. Cook for about 1 hour or until the meat is tender enough to shred.
Strain the Broth and Shred
Remove and discard the onion, garlic, and bay leaf. Strain the broth. Once the meat is cool enough to handle, shred it into bite-sized pieces and set aside.
Prepare the Chiles
While the meat is cooking, soak the dried chiles in a medium pot with warm water for about 20 minutes. Drain and place in a blender with the garlic cloves, cumin, and ⅓ cup of the soaking water.
Cook the Sauce and Meat
Heat the vegetable oil in a medium pan over medium heat, add the dried chile sauce, 1 cup of meat broth, and cook for 8 minutes. Add the shredded pork and season with salt and ground black pepper. Add more broth if necessary. Simmer until heated through, about 5 more minutes.
Soak the Corn Husks
Place the corn husks in a large bowl or container. Pour enough boiling water over the husks to cover them. Place a heat-proof metal lid or plate on the husks to keep them submerged. Soak for about 45 minutes until they are soft and pliable. Remove, drain, and set aside.
Prepare the Dough
In a large bowl, beat the lard by hand or with an electric mixer until very light and fluffy. Gradually add the baking powder and the corn flour until the dough is very light. If the dough seems dry, add more broth or water. Taste and add salt if necessary.
Beat Until Ready
Continue beating until the dough is well mixed, light, and smooth. To ensure your dough is light enough, drop a small amount into a glass of water. It will float when it is ready.
Assemble the Tamales
Now comes the fun part, assembling the tamales. Place a small amount of dough in the center of a corn husk. Using the back of a spoon, spread the dough and place 1 ½ tablespoons of the meat filling in the center.
Fold and Arrange
Fold the sides of the husks and fold the bottom up toward the center. Stand the tamales upright in your prepared steamer, cover with a layer of corn husks and a kitchen towel.
Steam the Tamales
Steam for 1 hour and 15 minutes. Add more water to the steamer if necessary during that time.
Check for Doneness
To check if they are done, remove one of the tamales; if the corn husk peels away easily from the dough, they are ready.
Frequently Asked Questions about this recipe
¿Se puede guardar la masa?
Sí, puedes refrigerarla cubierta en un recipiente hermético por hasta 2 días.
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