Northern Pork Tamales

Rexal
How many times have you searched for original and delicious tamales? Maybe it's time for you to learn how to make tamales at home, and with this Northern Pork Tamales recipe, you'll surely impress your family. The great secret of this recipe is that you prepare the meat in a marinade to give both the pork and the dough greater softness and moisture.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 1 kilo pork leg
  • 1 head garlic
  • 1/4 onions
  • salt
  • 6 guajillo chiles, roast, for the marinade
  • 2 ancho chiles, roast, for the marinade
  • 5 morita chiles, roast, for the marinade
  • 1 tomato, roast, for the marinade
  • 3 cloves garlic, roast, for the marinade
  • 1/2 onions, roast, for the marinade
  • 1 tablespoon cumin, roast, for the marinade
  • 1 tablespoon vegetable oil, for the marinade
  • 1 kilo masa dough, for the dough
  • 250 grams lard, for the dough
  • salt, for the dough
  • 1 tablespoon REXAL® baking powder, for the dough
  • 15 corn husks, soaked in hot water
Preparation
50 mins
2h 10 mins
Low
  • In a pot with water, cook the pork leg with garlic, onion, thyme, and salt until the meat is tender. Remove from the broth, cool, and shred. Reserve the broth.
  • For the marinade, blend the chiles with the tomato, garlic, onion, cumin, enough salt, and a little of the meat cooking broth until you obtain a smooth sauce. Strain if necessary.
  • In a small pot over medium heat, heat the oil and pour in the marinade, cook for 10 minutes after it starts to boil. Add the meat, season with salt and pepper, and cook for 5 more minutes. Remove and cool.
  • Beat the corn dough with the lard, salt, REXAL® baking powder, and gradually add the meat cooking broth as needed until the dough is smooth and homogenous.
  • Place a tablespoon of dough on a tamale leaf previously soaked in hot water, add a bit of meat, and cover with a little more dough. Close it like a tamale and repeat this step with the remaining leaves.
  • Cook the tamales in a steamer with hot water for about an hour. Let them rest for 10 minutes before serving.

Nutritional Information

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