1 kilo pork loin, cooked and shredded, for the filling
3 pasilla chiles, soaked and deveined
5 ancho chiles, soaked and deveined
6 guajillo chiles, soaked and deveined
salt, for the marinade
3 garlic, for the marinade
1/2 onions, for the marinade
1 tablespoon cumin, for the marinade
1 tablespoon oregano, for the marinade
1 tablespoon lard, for the filling
1/2 kilos masa dough, for the dough
2 cups masa mix for tamales, for the dough
2 1/2 cups meat broth, for the dough
1 tablespoon baking powder, for the dough
1 tablespoon salt, for the dough
1 cup lard, for the dough
corn husk, soaked
Preparation
2h
1h 30 mins
Medium
In a blender, blend the chiles, garlic, onion, cumin, and oregano. Set aside.
In a pot, heat the lard and cook the sauce for 5 minutes, then add the pork. Let it cool.
In a bowl with a mixer, blend the lard until it changes to a lighter color. When the lard changes color, add the dough, salt, and flour, and mix for 5 minutes until fully combined and smooth.
Gradually add the broth until you achieve a consistency that is not too liquid, as shown in the video.
Place a tablespoon of dough on the corn husk and spread it out to form a square, add a tablespoon of meat, then fold the sides and the bottom of the husk to form the tamale.
In a steamer, place the tamales upright so they don't spill the filling and cover them. Cook for 1 hour or until the tamale is cooked.
Serve on a plate and pair with your favorite drink.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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