Pork Tamales with Chili

Light and melt-in-your-mouth corn dough enclosing shredded pork. Upon opening the husk, the steam releases aromas of warm corn and smoky chili.

• Prep time: 60 min
• Cook time: 120 min
• Difficulty: Hard
• Calories: 1517
• Protein: 74 g
• Carbs: 122 g
• Fat: 86 g

Ingredients

• 800 g Roast pork ( whole )
• 500 g Corn flour ( masa harina style )
• 200 g Lard ( at room temperature )
• 4 piece Hot chili pepper ( rehydrated )
• 1 piece Onion ( quartered )
• 3 piece Garlic ( whole cloves )
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 16 piece Dried corn husks ( soaked in hot water and drained )

Instructions

1. Cooking the meat

   Place the pork shoulder in a pot with the quartered onion and garlic. Cover with water, salt, and simmer over low heat until the meat pulls apart easily with a fork.

2. Preparing the filling

   Drain the meat, reserving the broth. Shred the pork. Blend the chilies with a bit of broth and cumin, then mix with the meat. The filling should be moist and well-colored.

3. Working the masa

   Beat the lard until it becomes white and creamy. Incorporate the corn flour and salt, then pour in the cooking broth little by little. The dough is ready when a small ball floats in a glass of water.

4. Assembly and steaming

   Spread a layer of dough onto the corn husks, add a spoonful of filling in the center. Fold the edges. Steam upright for one hour: the dough should pull away cleanly from the husk.

Chef's tips

• The secret is to beat the lard for a long time to trap air: this is what makes the dough light.
• If you don't have corn husks, use parchment paper, but you will lose the typical dried corn flavor.

Storage

Keep for 3 days in the fridge. Reheat by steaming to maintain their softness.