Master the art of making authentic tamales with a simple step-by-step guide! Joshua Weissman debunks the myth that tamales are too complex a task with his straightforward method. Perfect for any festive gathering or a comforting meal at home, these Pork Tamales will have you embracing the joy of cooking with great rewards.
Ingredients:
For the Pork Filling:
- 2 lbs (900g) boneless pork shoulder (Boston butt), cut into 2.5-inch cubes
- 3 Tbsp (40ml) high heat cooking oil
- 1 sliced yellow onion
- 4 cloves sliced garlic
- Salt and pepper, to taste
- 3 bay leaves
- 1 cinnamon stick
- 2 sprigs of fresh oregano
- 5 3/4 cups (1.3 liters) filtered water
For the Masa Dough:
- 3 1/4 cups (395g) instant masa flour
- 1 tsp (4g) baking powder
- 1 Tbsp (14g) kosher salt
- 1 1/3 cups (257g) room temperature lard
- 2 1/2 to 3 cups (600 to 700ml) pork broth (from braising the pork)
For the Sauce and Assembly:
- 3 ancho peppers, stemmed and deseeded
- 3 guajillo peppers, stemmed and deseeded
- 1 1/2 tsp ground cumin
- 6 cloves garlic
- Neutral tasting oil (for blending)
- Salt (for seasoning)
Additional:
- 40 corn husks, soaked in boiling water until pliable
Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Equipment: Blender, Large Bowl, Towels, 7-quart Dutch Oven or Braiser, Forks, Plastic Wrap
Instructions:
1. Season the pork cubes with salt and pepper, then brown in a hot Dutch oven with oil over medium-high heat. Once browned, set aside the pork.
2. In the same pot, sauté onions and garlic with additional oil as needed, then add the bay leaves and cinnamon stick.
3. Place the pork back into the pot, adding the fresh oregano and enough water to cover the meat.
4. Bring to a boil, and then simmer for 1.5 to 2 hours, or until the pork is tender and shreds easily.
5. Remove the pork, strain the vegetables, and reserve the broth. Shred the meat while still hot.
6. For the sauce, rehydrate the ancho and guajillo peppers in some of the hot pork broth, ensuring they are completely submerged.
7. Blend the softened peppers with cumin and garlic, gradually adding the rehydration liquid until smooth. Add oil and season with salt.
8. Mix the sauce with the shredded pork to distribute the sauce evenly throughout the meat.
9. Soak the corn husks in boiling water until pliable, about 20 minutes.
10. For the masa dough, whisk masa flour with baking powder and salt. In a separate bowl, whip lard until creamy, then fold the dry ingredients into the lard and gradually add the pork broth until reaching the desired consistency.
11. Assemble the tamales by spreading masa on a corn husk, placing a spoonful of the meat mixture in the center, then folding and securing the husk.
12. Steam the tamales for about 1 hour or until the dough sets and easily peels away from the husk.
13. Serve the tamales warm, with the remaining sauce drizzled over top, if desired.
Serving Size: Makes approximately 40 tamales.
Cooking Tips:
- Make sure your pork is well-seared to develop deep flavors.
- Shred the hot pork finely, leaving the fat in for richness.
- Adjust the thickness of the sauce to your preference. It should coat the meat yet not be too runny.
- The consistency of the masa dough should be like a soft cookie dough, pliable but not too sticky.
- Steam the tamales in batches if necessary to avoid overcrowding the steamer.
This recipe is inspired by Joshua Weissman's dedication to accessible gourmet cooking, which can be found on his YouTube channel: [Joshua Weissman](https://www.youtube.com/@JoshuaWeissman)
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