Spicy Pork and Corn Tamales

• • For the Pork Filling:
• •1.5 lb Ground Pork (preferably with some fat)
• •1.5 cups Frozen Corn (thawed)
• •1 medium Onion (chopped)
• •3 cloves Garlic (minced)
• •2 pieces Chipotle Peppers in Adobo Sauce (minced (adjust to taste for spice))
• •1 tbsp Adobo Sauce (from the can of chipotles)
• •1 tsp Ground Cumin
• •1 tsp Dried Oregano
• •1 cup Chicken Broth
• •to taste Salt
• •to taste Black Pepper
• • For the Masa:
• •3 cups Masa Harina (instant corn masa flour)
• •1.5 cups Lard (room temperature, well-softened)
• •2 cups Chicken Broth (warm, plus more as needed)
• •1 tsp Baking Powder
• •1 tsp Salt
• • Other:
• •24 pieces Corn Husks (soaked in hot water for at least 30 minutes to soften)

Instructions

1. 1

   Prepare the Pork Filling: In a large skillet, brown the ground pork over medium-high heat. Drain off any excess grease.

2. 2

   Add the onion and garlic to the skillet and cook until softened, about 5 minutes.

3. 3

   Stir in the minced chipotle peppers, adobo sauce, cumin, and oregano. Cook for another minute, allowing the spices to bloom.

4. 4

   Add the thawed corn and chicken broth to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste. Set aside to cool slightly.

5. 5

   Prepare the Masa: In a large bowl, beat the softened lard with an electric mixer until light and fluffy, about 3-5 minutes.

6. 6

   In a separate bowl, whisk together the masa harina, baking powder, and salt.

7. 7

   Gradually add the dry ingredients to the lard, alternating with the warm chicken broth. Beat until a smooth, slightly wet dough forms. The masa should be the consistency of thick cake batter. You may need to add more broth to achieve the right consistency. A good test is to drop a small ball of masa into a glass of cold water; it should float.

8. 8

   Assemble the Tamales: Take a softened corn husk and spread about 2-3 tablespoons of masa evenly over the center of the husk, leaving a border around the edges.

9. 9

   Spoon about 2-3 tablespoons of the pork filling onto the center of the masa.

10. 10

    Fold one side of the husk over the filling, then fold the other side over to create a sealed packet. Fold up the bottom of the husk.

11. 11

    Repeat with the remaining husks, masa, and filling.

12. 12

    Steam the Tamales: Stand the tamales upright in a steamer basket set inside a large pot with about 1 inch of water at the bottom. Make sure the water doesn't touch the tamales.

13. 13

    Cover the pot tightly and steam for 1.5 - 2 hours, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed.

14. 14

    Let the tamales rest for 10 minutes before serving. This helps them firm up.

Chef's Tips

• 💡Soaking the corn husks in hot water makes them pliable and easier to work with.
• 💡If you don't have a steamer, you can use a colander or vegetable steamer basket inside a large pot.
• 💡To test if the tamales are done, remove one from the steamer and let it cool slightly. If the masa pulls away easily from the husk, they're ready.
• 💡Tamales can be made ahead of time and reheated. Store them in the refrigerator or freezer.