Real Homemade Tamales
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
64
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
570 g
Pork Loin1 large
Onion (halved)1 clove
Garlic2 cups
Water1 tsp
Salt1 tsp
Baking Powder2 cup
Lard1 cup
Sour CreamDirections:
1
Place pork into a Dutch oven with onion and garlic, and add water to cover
2
Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours
3
Use rubber gloves to remove stems and seeds from the chile pods
4
Place chiles in a saucepan with 2 cups of water
5
Simmer, uncovered, for 20 minutes, then remove from heat to cool
6
Transfer the chiles and water to a blender and blend until smooth
7
Strain the mixture, stir in salt, and set aside
8
Shred the cooked meat and mix in one cup of the chile sauce
9
Soak the corn husks in a bowl of warm water
10
In a large bowl, beat the lard with a tablespoon of the broth until fluffy
11
Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough
12
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness
13
Place one tablespoon of the meat filling into the center
14
Fold the sides of the husks in toward the center and place in a steamer
15
Steam for 1 hour
16
Remove tamales from husks and drizzle remaining chile sauce over
17
Top with sour cream
18
For a creamy sauce, mix sour cream into the chile sauce