Tamales (Pork in Red Chile)

Masa dough filled with chile-braised pork, wrapped in corn husks and steamed.

Ingredients

• Masa: 4 cups masa harina, 1 cup lard (beaten until fluffy), 1.5 cups pork broth, 1 tsp baking powder, salt
• Filling: 2 lbs pork shoulder braised and shredded in red chile sauce (guajillo + ancho chiles, garlic, cumin)
• Corn husks, soaked in hot water 30 min

Method

1. Beat lard until fluffy (5 min). Add masa, broth, baking powder, salt. Beat until a small ball floats in water (the float test).

2. Spread 2 tbsp masa on a soaked corn husk. Add 1 tbsp filling. Fold husk closed.

3. Stand tamales upright in a steamer. Steam 1-1.5 hours until masa pulls away from the husk cleanly.

What You're Practicing

• The float test is how you know the masa is ready — if a small ball floats in water, enough air has been beaten in.
• Tamales are a communal project — traditionally made by families working together (a tamalada).
• They freeze beautifully — make a big batch and reheat by steaming.