Everyday Meals

Real Homemade Tamales

Ingredients

  • 1 ¼ pounds pork loin
  • 1 large onion, halved
  • 1 clove garlic
  • 4dried California chile pods
  • 2 cups water
  • 1 ½ teaspoons salt
  • 2 cups masa harina
  • 1 (10.5 ounce) can beef broth
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup lard
  • 1 (8 ounce) package dried corn husks
  • 1 cup sour cream
  • Directions

  • Step 1

    Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, thenreduce heat to low and simmer until the meat is cooked through, about 2 hours.

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  • Step 2

    Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

  • Step 3

    Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

  • Step 4

    Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

  • Step 5

    Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

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