Tamales are a traditional Mexican dish that consists of seasoned meat, vegetables, or cheese wrapped in masa dough and steamed inside a corn husk. Tamales are a popular food in Mexico and many other Latin American countries, and they are often enjoyed as a portion of festive or celebratory food.
Recipe for making pork tamales:
Ingredients:
For the filling:
1 lb boneless pork shoulder, cut into small cubes
1 onion, chopped
4 garlic cloves, minced
2 tbsp vegetable oil
1 tsp chili powder
1 tsp ground cumin
Salt and pepper to taste
2 cups chicken broth
For the masa dough:
3 cups masa harina (corn flour)
1 tsp baking powder
1/2 tsp salt
2/3 cup lard or vegetable shortening
2 1/2 cups chicken broth or water
24 dried corn husks
Instructions:
Soak the corn husks in hot water for at least 30 minutes, until they become pliable.
To make the filling, heat the oil in a large skillet over medium heat. Add the pork, onion, and garlic and sauté until the pork is browned on all sides.
Add the chili powder, cumin, salt, and pepper to the skillet and stir to combine.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 1 hour, until the pork is tender and the liquid has reduced.
To make the masa dough, mix the masa harina, baking powder, and salt in a large bowl.
Add the lard or vegetable shortening to the bowl and use your hands to mix it into the masa until it becomes crumbly.
Gradually add the chicken broth or water to the bowl, mixing with your hands until the dough becomes smooth and pliable.
Take a soaked corn husk and spread about 1/4 cup of masa dough onto the center of the husk, leaving a 1-inch border at the bottom and top.
Spoon about 2 tablespoons of the pork filling onto the center of the masa dough.
Roll the corn husk around the filling, tucking the bottom end under to seal it.
Repeat with the remaining corn husks, masa dough, and pork filling.
Arrange the tamales in a steamer basket, with the open end facing up.
Fill the bottom of the steamer with water and bring it to a boil.
Cover the steamer and let the tamales steam for about 1 hour, until the masa is cooked and firm.
Remove the tamales from the steamer and let them cool for a few minutes before serving.
Note: Tamales can be made ahead of time and stored in the refrigerator or freezer. To reheat, steam them for a few minutes until they are heated through. Tamales can also be filled with a variety of other ingredients, such as beans, cheese, or vegetables, to suit your taste preferences.
