Ingredients:

  • 3 lbs pork shoulder, cut into 2-inch cubes
  • 5 dried guajillo chiles, seeded and stemmed
  • 3 dried ancho chiles, seeded and stemmed
  • 4 cloves garlic, smashed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 4 cups water or beef broth
  • 6 cups tamale masa harina
  • 2 tsp baking powder
  • 2 tsp fine sea salt
  • 1.33 cups lard, vegetable shortening, or room-temp butter
  • 4.5 cups warm chicken or beef broth
  • 8 oz dried corn husks

Instructions:

  1. Soak the husks. Place the dried corn husks in a large bowl and submerge them in very hot water. Weigh them down with a heavy plate for at least 45 minutes until pliable. Note: This prevents them from cracking during folding.
  2. Sear the meat. In a large Dutch oven, sear the pork shoulder cubes until browned on all sides. Note: This builds a foundation of deep, caramelized flavor.
  3. Simmer the pork. Add the dried chiles, garlic, cumin, oregano, and 4 cups of broth. Cover and simmer on low for 2.5 to 3 hours until the meat is tender.
  4. Shred and sauce. Remove the meat and shred it. Blend the remaining braising liquid and chiles into a smooth red sauce, then mix half of the sauce back into the shredded pork.
  5. Whip the fat. In a stand mixer, whip the lard or shortening until light and fluffy. Note: This is the secret to the float test success.
  6. Mix the masa. Gradually add the masa harina, baking powder, and salt. Slowly pour in the 4.5 cups of warm broth while mixing until the dough looks like thick peanut butter.
  7. Hydrate the dough. Let the dough rest for 15 minutes to fully hydrate. Note: This prevents a grainy texture.
  8. Spread the masa. Pat a corn husk dry. Spread a thin layer of masa onto the wide end, leaving a border. Add 1-2 tablespoons of pork filling in the center.
  9. Fold and secure. Fold the sides together, then fold up the narrow bottom. Repeat for all 27 tamales.
  10. Steam to finish. Place upright in a steamer basket. Steam for 60-90 minutes until the masa pulls away easily. > Chef's Tip: To see if your masa is ready, drop a small pea sized ball of dough into a glass of water. If it floats, it's airy enough. If it sinks, keep whipping! Walking Taco Recipe for 6 Servings with Lean Ground Beef — Master this easy walking taco recipe. We include a step-by-step timing guide ...Green Goddess Sandwich in 15 Minutes — Build the ultimate Green Goddess Sandwich with our high-protein Greek yogurt ...Empanada Dough: Flaky Crust Recipe for 12 Servings — Master our authentic Empanada Dough recipe for a shatteringly flaky crust. In... $img_2$