Pork Tamales with Chili
Ingredients
- 800 gRoast pork (whole)
- 500 gCorn flour (masa harina style)
- 200 gLard (at room temperature)
- 4 pcHot chili pepper (rehydrated)
- 1 pcOnion (quartered)
- 3 pcGarlic (whole cloves)
- 1 tspCumin ground
- 1 pinchGray sea salt
- 16 pcDried corn husks (soaked in hot water and drained)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the fridge. Reheat by steaming to maintain their softness.
