Pork Tamales

This recipe for beef enchiladas is fantastic! Really a family-friendly dish.

Prep Time: 45 mins
Cook Time: 5 hrs 10 mins
Additional Time: 1 day
Total Time: 1 day 5 hrs 55 mins
Servings: 15
Yield: 15 tamales

Ingredients

  1. 15 corn husks, or as needed
  2. 2 dried guajillo chile peppers, seeded
  3. 1 cup beef broth
  4. 1 cup tomato sauce
  5. ¼ medium onion, minced
  6. 5 cloves garlic, minced
  7. 2 chipotle peppers in adobo sauce
  8. 1 tablespoon apple cider vinegar
  9. 1 tablespoon ground cloves
  10. 1 tablespoon salt
  11. 1 teaspoon ground cumin
  12. 1 teaspoon ground allspice
  13. 1 teaspoon ground black pepper
  14. 1 (4 pound) boneless pork butt (shoulder)
  15. 2 cups masa harina
  16. 2 tablespoons baking powder
  17. 2 tablespoons garlic powder
  18. 1 teaspoon salt
  19. 2 cups beef broth
  20. ⅔ cup lard, at room temperature

Instructions

  1. Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
  2. Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
  3. Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
  4. Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
  5. Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
  6. Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
  7. Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  8. Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.

Nutrition Facts

Calories 411 kcal
Carbohydrate 15 g
Cholesterol 78 mg
Dietary Fiber 3 g
Protein 18 g
Saturated Fat 11 g
Sodium 2474 mg
Sugars 1 g
Fat 31 g
Unsaturated Fat 0 g

 

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