Pork Tamales

In this traditional pork tamale recipe variation, beef broth is used in the dough instead of chicken broth, resulting in deeper, richer flavors!

• Preparation Time: 45 mins
• Cooking Time: 5 hr 10 mins
• Total Time: 5 hr 55 mins
• Calories: 411 Calories

Ingredients

• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 tablespoon salt
• 2 tablespoons baking powder
• 1 cup beef broth
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 tablespoons garlic powder
• 5 cloves garlic, minced
• 1 cup tomato sauce
• 2 cups beef broth
• 2 chipotle peppers in adobo sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground cloves
• 2 cups masa harina
• 1 (4 pound) boneless pork butt (shoulder)
• 2 dried guajillo chile peppers, seeded
• 0.25 medium onion, minced
• 0.66666668653488 cup lard, at room temperature
• 15 corn husks, more as needed

Recipe Instructions

Step 1

Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

Step 2

Soak corn husks in water for 24 hours before cooking, using a heavy pot or skillet to keep them submerged.

Step 3

Meanwhile, prepare filling. Place guajillo chile peppers in a dry skillet over medium heat. Toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet, and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.

Step 4

Add broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and black pepper to the blender and process until smooth.

Step 5

Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be shredded with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Add sauce and mix until well combined.

Step 6

For dough, combine masa harina, baking powder, garlic powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add broth and lard, and whisk until mixture is fluffy and well combined (dough will be sticky).

Step 7

Place an open corn husk on a work surface and pat dry. Spread dough evenly down center of husk, leaving room around edges. Dollop a line of pork filling down center of dough.

Step 8

Fold one side of husk over filling, then fold over the other side to overlap, creating a tube. Fold up the narrow end of husk to seal bottom, leaving top open. Tie with a strip of husk or kitchen twine.

Step 9

Place tamales vertically into the steamer basket, with the sealed side down. Cover the pan and steam for 1 hour. Serve hot.