Directions
- 1Add 6 lbs of pork shoulder butt to a pot.
- 2Add boiling water until the meat is completely covered.
- 3Add one whole white onion, two garlic heads, and salt and pepper to taste.
- 4Cover the pot, set the heat to medium, and cook for about 3 hours or until the meat is tender.
- 5After 3 hours, remove the onion and garlic heads from the broth.
- 6Remove the meat and let it cool before shredding.
- 7In the same broth, boil 20 chile guajillos and two chile anchos for about 10 minutes.
- 8After 10 minutes, take out the chiles and add them to a blender.
- 9Add three cups of the broth to the blender.
- 10Add seven garlic cloves to the blender and blend the sauce.
- 11Set aside one cup of the blended sauce for the masa.
- 12Heat a pan to medium heat and add some oil.
- 13Fry three minced garlic cloves, half a white onion, and two jalapeños for about 2 minutes.
- 14Add the shredded pork meat to the pan and cook for about 3 minutes.
- 15Add six Roma tomatoes and continue cooking until the tomato releases all its juice (about 5 minutes).
- 16Add the salsa to the pan.
- 17Add two and a half tablespoons of chicken bouillon, mix well, and cook for an additional 5 minutes.
- 18Cover the pan, turn off the heat, and set it aside.
- 19In a pot, warm up six cups of the remaining broth and mix in the reserved cup of salsa.
- 20Give it a good mix and let it heat through.
- 21To a stand mixer, add one and a half cups of lard and beat at medium speed for 5 minutes until fluffy.
- 22Add two teaspoons of salt and five teaspoons of baking powder to the lard mixture.
- 23Beat for about a minute, then reduce the speed to the lowest setting.
- 24Gradually add one cup of masa (Maseca for Tamales) and one cup of warm broth alternately until all ingredients are in.
- 25Once all ingredients are in (totaling six cups of masa, seven cups of broth, and one cup of water), increase the speed to high and mix for about 10 minutes.
- 26Test the masa by grabbing a small piece and adding it to a cup of water; if it floats, it's well hydrated.
- 27If the masa doesn't float, add a little more water, continue mixing, and test again.
- 28Cover the masa and let it rest for 15 minutes.
- 29Pat the soaked corn husks dry with paper towels.
- 30Spread a thin layer of masa on the soft side of the husk.
- 31Add some pork filling to the masa and fold the tamale.
- 32Continue filling and folding tamales until you run out of masa or filling.
- 33Add boiling water to a pot, ensuring it's just below the steamer.
- 34Add a layer of husks at the bottom of the pot.
- 35Arrange the tamales standing up in the pot.
- 36Add another layer of husks and a wet rag on top of the tamales.
- 37Cover the pot and cook at medium heat for about 2 hours and a half.
- 38After 2 hours and 20 minutes, the tamales are ready.
Ingredients
- 6 lbs pork shoulder butt with bone
- 12 cups boiling water
- 1 whole white onion
- 2 garlic heads
- to taste Salt
- to taste Pepper
- 3 minced garlic cloves
- 0.5 white onion
- 2 jalapeños
- 6 Roma tomatoes
- 2.5 tablespoons chicken bouillon
- 20 chile guajillo
- 2 chile ancho
- 3 cups broth (from cooked meat)
- 7 garlic cloves
- 1.5 cups lard
- 2 teaspoons salt
- 5 teaspoons baking powder
- 6 cups masa (Maseca for Tamales)
- 7 cups broth (from cooked meat)
- 1 cup warm water
- Some corn husks
Equipment
potblenderpanstand mixerpaper towelssteamer
Tips
- Make sure all your liquids (broth and water for masa) are warm.
- To test the masa, grab a small piece and add it to a cup of water; if it's well hydrated, it should float. If not, add more water and mix again.
- Spread a thin layer of masa on the soft side of the corn husks, or more if preferred.
- Leave husks soaking overnight to make them soft and easier to work with.
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