Directions
- 1Simmer bone-in pork butt for 2 to 2 and 1/2 hours until it's tender and easily pulls apart.
- 2Reserve some of the pork broth.
- 3Boil dried chile and tomatillos for 10 minutes.
- 4Blend the softened chile and tomatillos with garlic, some of the chile and pork broth, cumin, salt, and chicken bouillon.
- 5Strain the blended salsa if you have a crappy blender.
- 6Set some of the salsa aside and combine it with the reserved pork broth for the masa.
- 7Fry the rest of the salsa in some Mona.
- 8Add the shredded pork and cook for about 10 minutes.
- 9Add salt to taste, then cover and let the pork cool.
- 10Add salt, baking powder, and melted brown rendered pork fat to the masa preparada.
- 11Slowly mix in the salsa and pork broth mixture into the masa.
- 12Whip the masa on medium-high for 5 minutes.
- 13Let the masa rest for 20 minutes.
- 14Fold the tamales, making sure not to overfill them.
- 15Steam the tamales vertically on medium-low heat for about 50 minutes after your water has come to a boil.
- 16Let the tamales rest for 10 minutes for the masa to set after steaming.
Ingredients
- bone-in pork butt
- dried Chile
- dotillos
- garlic
- Chile and pork broth
- cumin
- salt
- chicken bullion
- Mona
- shredded pork
- Masa preparada
- baking powder
- brown rendered pork fat
- salsa and pork broth mixture
Equipment
potblendersteamer
Tips
- Use bone-in meat for better flavor.
- Reserve some pork broth before boiling dried chiles and tomatillos.
- Strain the blended salsa if you have a less powerful blender.
- Melt brown rendered pork fat to its smoke point before adding to masa.
- Whip the masa on medium-high for 5 minutes.
- Let the masa rest for 20 minutes before folding tamales.
- Do not overfill the tamales.
- Steam tamales vertically.
- Let tamales rest for 10 minutes after steaming for the masa to set.
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