4Boil 5 lbs of pork shoulder with half of a white onion, an entire head of garlic, 2 tablespoons of noro, 1 teaspoon of garlic powder, 1 teaspoon of pepper, and 2 bay leaves on medium-high heat for 3 hours.
5Boil 5 lbs of pork shoulder with half of a white onion, an entire head of garlic, 2 tablespoons of noro, 1 teaspoon of garlic powder, 1 teaspoon of pepper, and 2 bay leaves on medium-high heat for 3 hours.
6Boil 5 lbs of pork shoulder with half of a white onion, an entire head of garlic, 2 tablespoons of noro, 1 teaspoon of garlic powder, 1 teaspoon of pepper, and 2 bay leaves on medium-high heat for 3 hours.
7To make the sauce, boil 6 cups of water with 20 chile wajillo, 6-7 chilean chick, 6-7 garlic cloves, half of a white onion, and 1 tablespoon of nor.
8To make the sauce, boil 6 cups of water with 20 chile wajillo, 6-7 chilean chick, 6-7 garlic cloves, half of a white onion, and 1 tablespoon of nor.
9To make the sauce, boil 6 cups of water with 20 chile wajillo, 6-7 chilean chick, 6-7 garlic cloves, half of a white onion, and 1 tablespoon of nor.
10Blend the vegetables from the sauce with 1 cup of the chile broth.
11Blend the vegetables from the sauce with 1 cup of the chile broth.
12Blend the vegetables from the sauce with 1 cup of the chile broth.
13Shred the cooked pork.
14Shred the cooked pork.
15Shred the cooked pork.
16Combine the shredded pork with the blended sauce and mix.
17Combine the shredded pork with the blended sauce and mix.
18Combine the shredded pork with the blended sauce and mix.
19In a separate bowl, whip 1 cup of lard until it resembles frosting.
20In a separate bowl, whip 1 cup of lard until it resembles frosting.
21In a separate bowl, whip 1 cup of lard until it resembles frosting.
22Add 1.5 tablespoons of salt and 1.5 tablespoons of baking powder to the whipped lard.
23Add 1.5 tablespoons of salt and 1.5 tablespoons of baking powder to the whipped lard.
24Add 1.5 tablespoons of salt and 1.5 tablespoons of baking powder to the whipped lard.
25Add 7 cups of corn flour and 7 cups of pork broth to the lard mixture and mix until it forms a ball of dough.
26Add 7 cups of corn flour and 7 cups of pork broth to the lard mixture and mix until it forms a ball of dough.
27Add 7 cups of corn flour and 7 cups of pork broth to the lard mixture and mix until it forms a ball of dough.
28Add a little bit of the reserved chili sauce to the masa for color, and mix.
29Add a little bit of the reserved chili sauce to the masa for color, and mix.
30Add a little bit of the reserved chili sauce to the masa for color, and mix.
31If the masa is too dry, add a little more pork broth. If it's too wet, ensure your hands are oily.
32If the masa is too dry, add a little more pork broth. If it's too wet, ensure your hands are oily.
33If the masa is too dry, add a little more pork broth. If it's too wet, ensure your hands are oily.
34Smear a portion of the masa onto a corn husk, place some of the pork mixture in the center, and roll up the husk.
35Smear a portion of the masa onto a corn husk, place some of the pork mixture in the center, and roll up the husk.
36Smear a portion of the masa onto a corn husk, place some of the pork mixture in the center, and roll up the husk.
37Place a steam rack in a large pot, add about an inch of water, and arrange the tamales on the rack with the opening facing up.
38Place a steam rack in a large pot, add about an inch of water, and arrange the tamales on the rack with the opening facing up.
39Place a steam rack in a large pot, add about an inch of water, and arrange the tamales on the rack with the opening facing up.
40Steam the tamales on medium heat for 45 minutes.
41Steam the tamales on medium heat for 45 minutes.
42Steam the tamales on medium heat for 45 minutes.
Ingredients
5 lbs pork shoulder
5 lbs pork shoulder
5 lbs pork shoulder
0.5 half white onion
0.5 half white onion
0.5 half white onion
1 entire head of garlic
1 entire head of garlic
1 entire head of garlic
2 tablespoons noro
2 tablespoons noro
2 tablespoons noro
1 teaspoon garlic powder
1 teaspoon garlic powder
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon pepper
1 teaspoon pepper
2 leaf bay leaf
2 leaf bay leaf
2 leaf bay leaf
6 cups water
6 cups water
6 cups water
20 20 chile wajillo
20 20 chile wajillo
20 20 chile wajillo
6 six or seven chilean chick
6 six or seven chilean chick
6 six or seven chilean chick
6 six or seven garlic cloves
6 six or seven garlic cloves
6 six or seven garlic cloves
0.5 half white onion
0.5 half white onion
0.5 half white onion
1 tablespoon nor
1 tablespoon nor
1 tablespoon nor
1 cup chile broth
1 cup chile broth
1 cup chile broth
1 cup lard
1 cup lard
1 cup lard
1.5 tbspoon salt
1.5 tbspoon salt
1.5 tbspoon salt
1.5 tbspoon baking powder
1.5 tbspoon baking powder
1.5 tbspoon baking powder
7 cups corn flour
7 cups corn flour
7 cups corn flour
7 cups pork broth
7 cups pork broth
7 cups pork broth
a little bit reserved chili sauce
a little bit reserved chili sauce
a little bit reserved chili sauce
Equipment
blenderspatulabig potsteam rack
Tips
Tamales are broken down into three different steps: meat, sauce, and masa.
Pork is ready when it shreds easily.
Save the pork broth.
Whip the lard until it looks like ice frosting.
Add reserved chili sauce to the masa for color.
If the masa is dry, add a little bit of the pork broth.
If the masa is wetish, your hands should be oily.
When assembling, smear the masa on the corn husk, add pork to the middle, and roll.