Tamales
Steamed corn masa pockets filled with a savory pork filling, wrapped in corn husks. A classic Mexican comfort food made simple for home cooks.
- Total time
- 150 min
- Servings
- 6
- Calories
- 350
- Protein
- 20g
Ingredients
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Open the appInstructions
Step 1
Soak 12 corn husks in hot water for 30 minutes until pliable. Drain and pat dry.
Step 2
In a pot, cover 1 lb pork shoulder with water, add 1 sliced onion and 2 garlic cloves. Simmer until tender, about 1.5 hours. Shred meat, reserve 1 cup broth.
Step 3
Mix 2 cups masa harina, 1 tsp baking powder, 1 tsp salt, and 2 tbsp chili powder. Stir in 1 cup reserved broth to form a soft dough.
Step 4
Spread 2 tbsp masa dough onto each husk, leaving a 1-inch border. Place 2 tbsp shredded pork in the center.
Step 5
Fold the sides of the husk over the filling, then fold up the bottom. Tie with a strip of husk if needed.
Step 6
Steam tamales upright in a steamer basket over 1 inch of water, covered, for 1 hour. They are done when the dough pulls away from the husk easily.
Step 7
Let rest 10 minutes before serving. Enjoy warm.
Tools you’ll need
- Large pot with steamer basket
- Mixing bowl
- Fork for shredding
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