Directions
- 1In a large pot, add the meat, quartered onion, whole garlic head, bay leaves, and salt.
- 2Cover with water and bring to a boil.
- 3Reduce heat and simmer for 2–3 hours, until the meat is very tender.
- 4Remove meat, shred, and set aside.
- 5Strain and reserve the broth for the masa and chile sauce.
- 6Rinse and deseed all chile pods.
- 7In a large pot, boil chile pods, ancho chiles, and tomatillos for 10–15 minutes until softened.
- 8Transfer to a blender and add garlic cloves, cumin seeds, and 5–6 cups reserved broth.
- 9Blend until completely smooth.
- 10Season with salt.
- 11Heat a little oil in a pot, strain the sauce into it, and cook for 10 minutes, stirring often.
- 12Add shredded meat and simmer another 10 minutes until well coated and flavorful.
- 13In a very large bowl, mix Maseca, baking powder, and salt.
- 14Gradually add warm broth, mixing until smooth and hydrated.
- 15Add lard or shortening and mix until the masa is light, fluffy, and spreadable.
- 16Lay a soaked corn husk flat, smooth side facing up.
- 17Spread 2–3 tablespoons of masa in the center.
- 18Add 1–2 tablespoons of the red chile meat filling.
- 19Fold the sides inward, then fold the bottom up to seal.
- 20Place tamales upright in a steamer with the open end facing up.
- 21Add water to the bottom of the steamer, making sure it does not touch the tamales.
- 22Cover with soaked husks or a damp towel, then cover with a lid.
- 23Steam over medium heat for 1½–2 hours, adding water as needed.
- 24Tamales are ready when the masa pulls away easily from the husk.
- 25Let tamales cool slightly before serving.
- 26Enjoy with salsa verde, Mexican crema, or frijoles refritos.
Ingredients
- 10 lbs beef or pork (chuck tender roast, pot roast, or short ribs)
- 1 onion, quartered
- 1 head garlic
- 5 bay leaves
- 0.25 cup salt
- 35 New Mexico or guajillo chile pods
- 6 ancho chiles
- 15 tomatillos
- 12 garlic cloves
- 1.5 tsp cumin seeds
- 5 tsp salt, adjust to taste
- 5 cups reserved broth from cooked meat
- 6 cups reserved broth from cooked meat
- 4.4 lbs Maseca for tamales (brown bag)
- 24 oz lard or vegetable shortening
- 3 tbsp baking powder
- 1 tsp baking powder
- 1 tbsp salt
- 1 tsp salt
- 16 cups broth, skim fat from the top
- 1 serving love
Equipment
large potblendersteamer
Tips
- Let tamales cool slightly before serving.
- Enjoy with salsa verde, Mexican crema, or frijoles refritos.
Related recipes
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup
Nacho Chicken Bean Burritos
Mexican · Soup
Loaded Nacho Fries
Mexican · Soup30m
Crock Pot Green Enchilada Chicken Soup
Mexican · Soup4h