Spicy Pork and Corn Tamales
These tamales are filled with a savory and slightly spicy ground pork mixture, complemented by the sweetness of corn. The lard in the masa gives them a tender and flavorful texture. A perfect dish for a family gathering or a special occasion.
Ingredients
- • 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
- •1/2 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 - 2.5 cups Chicken Broth (warm, plus more as needed)
- •1 tsp Baking Powder
- •1 tsp Salt
- • Other:
- •24-30 pieces Corn Husks (soaked in hot water for at least 30 minutes to soften)
Instructions
- 1.
Prepare the Pork Filling: In a large skillet, brown the ground pork over medium-high heat. Drain off any excess grease.
Time: 10 min - 2.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
Time: 5 min - 3.
Stir in the minced chipotle peppers, adobo sauce, cumin, and oregano. Cook for another minute, allowing the spices to bloom.
Time: 1 min - 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.
Time: 15 min - 5.
Prepare the Masa: In a large bowl, beat the softened lard with an electric mixer until light and fluffy, about 3-5 minutes.
Time: 5 min - 6.
In a separate bowl, whisk together the masa harina, baking powder, and salt.
Time: 2 min - 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.
Time: 10 min - 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.
Time: 2 min - 9.
Spoon about 2-3 tablespoons of the pork filling onto the center of the masa.
Time: 1 min - 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.
Time: 2 min - 11.
Repeat with the remaining husks, masa, and filling.
Time: 30 min - 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.
Time: 5 min - 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.
Time: 120 min - 14.
Let the tamales rest for 10 minutes before serving. This helps them firm up.
Time: 10 min
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.
Recipe from TheCookbook.ai
Created by Shannon Williams