Pork Tamales Sinaloa Style

María Fernanda Hernandez
This recipe is for making classic pork tamales in the Sinaloan style. Serve them at national holidays or simply on a day you want to enjoy a delicious Mexican dish.
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Ingredients
40
Servings
  • 2 kilos masa dough
  • 1/2 liters pork broth
  • 1 kilo lard
  • 2 tablespoons baking powder
  • salt
  • 1/2 kilos pork
  • 2 cloves garlic, chopped
  • 1/2 onions
  • 500 grams potato, cut into small cubes
  • 1/2 cups olives, cut into quarters
  • 2 tablespoons lard
  • 4 ancho chiles, soaked in boiling water
  • 1 clove garlic
  • 1/2 teaspoons cumin
  • 4 Poblano chiles, roasted, deveined, peeled, and cut into strips
  • salt
  • pepper
  • corn husks, for tamale
Preparation
5h 30 mins
1h
Medium
  • Cook the meat with water, 2 cloves of garlic, and the onion. When ready, shred it.
  • The dough is beaten with the meat cooking broth until fluffy. Separately, beat the lard and add it to the dough along with the baking powder and salt to taste.
  • Soak the tamale leaves in cold water and drain them.
  • Filling: Fry the meat in the lard, add the potatoes and olives. Grind the chili with garlic, cumin, salt, and pepper, then strain. Add the sauce to the meat and adjust seasoning.
  • Place dough with a spoon on each leaf, then a bit of filling, some strips of chili, and finally wrap and tie the tamale.
  • Repeat the process with all the leaves.
  • Place the tamales in a steamer for about 45 minutes or until they detach from the leaf.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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