Three-Generation Pork Tamales with Red Chile Sauce
1h 30min
1h 30min
4
485
Chef's Note
This recipe embodies the 'shared effort' principle from Maria's Tamale Day tradition. Assign tasks based on skill level: kids spread masa and arrange husks, teens shred pork and fill tamales, adults manage the steaming and chile sauce. The beauty is that everyone contributes to the final product, and the 3-hour process becomes about connection rather than just cooking. Make extra and freeze them - tamales keep beautifully for up to 3 months, giving you a delicious reminder of your cooking day together.
Tags
Ingredients
2 pounds pork shoulder
4 whole garlic cloves
2 whole bay leaves
2 teaspoons salt
3 cups masa harina
1 teaspoon baking powder
1 cup pork lard or vegetable shortening
2 cups chicken or pork broth
20 pieces dried corn husks
4 whole dried ancho chiles
2 whole dried guajillo chiles
1 teaspoon cumin
1/2 teaspoon Mexican oregano
1 tablespoon apple cider vinegar
Instructions
- 1
Start by boiling the pork shoulder with garlic, bay leaves, and 1 teaspoon salt in a large pot covered with water. Simmer for 90 minutes until the meat shreds easily. This is a great time to gather your helpers and assign roles.
- 2
While the pork cooks, soak the dried corn husks in warm water for at least 30 minutes until pliable. This is perfect for younger helpers to manage.
- 3
For the red chile sauce, remove stems and seeds from the dried chiles. Toast them briefly in a dry skillet until fragrant (about 2 minutes), then soak in hot water for 20 minutes. Blend the softened chiles with 1 cup soaking liquid, cumin, oregano, vinegar, and remaining salt until smooth.
- 4
Once the pork is tender, remove it from the broth (save 2 cups of this broth for the masa). Let the meat cool slightly, then shred it. Mix the shredded pork with 1 cup of the red chile sauce. Teenagers excel at the shredding task.
- 5
For the masa, beat the lard or shortening with an electric mixer for 1 minute until fluffy. In a separate bowl, mix masa harina, baking powder, and 1 teaspoon salt.
- 6
Gradually add the masa mixture to the whipped lard, alternating with the reserved pork broth, until you have a spreadable consistency similar to thick hummus. The masa should float in water when ready - this is the test grandparents always know.
- 7
Set up your assembly line: one station for drying husks, one for spreading masa, one for adding filling, and one for folding. Spread about 2 tablespoons of masa on the smooth side of each husk, leaving a border. Kids can help with this step using the back of a spoon.
- 8
Add 1-2 tablespoons of the pork filling down the center. Fold the long sides of the husk together, then fold up the pointed bottom. The top stays open.
- 9
Stand tamales upright in a steamer basket, open side up. Steam for 90 minutes, checking water level every 30 minutes. The tamales are done when the masa pulls away cleanly from the husk.
- 10
Let tamales rest for 10 minutes before serving. Serve with remaining red chile sauce, Mexican crema, and lime wedges.
Nutrition Information (per serving)
485
28g
42g
22g
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