Traditional Mexican tamales made with a savory masa dough and filled with seasoned pork, wrapped in corn husks, and steamed to perfection. They are a delicious and comforting staple in Mexican cuisine.
Ingredients:
Dried Corn Husks - 20
Garlic Cloves - 4
Bay Leaves - 2
Cumin - 1 tsp
Salt - 1 tsp
Paprika - 1 tsp
Water - 4 cups (1L )
Lard - 7 oz (200g)
Masa Harina - 4 cups
Chicken Stock - 2 cups
Pork Shoulder - 2.2 lbs (1 kg)
Instructions
Rinse the corn husks and soak them in warm water, making sure they are fully submerged. Set aside.
In a large pot, combine the pork shoulder, garlic, bay leaves, cumin, salt, paprika, and water. Bring to a boil, then reduce heat to low and let simmer for 2-3 hours, until the meat is tender.
Remove the pork from the pot and shred it with 2 forks. Set aside.
Strain the remaining liquid from the pot into a container and reserve for later. Discard the garlic and bay leaves.
In a separate mixing bowl, cream the lard until fluffy. Add in the masa harina and mix until well combined. Gradually add in the reserved liquid, chicken stock, and salt, mixing until you get a dough-like consistency.
Spread the dough evenly onto each soaked corn husk, leaving a little room around the edges. Place a spoonful of the shredded pork in the center of the dough. Fold the husk lengthwise, then fold the bottom end up and the top end down to seal the tamale. Re
Place the tamales in a steamer basket, with the open end facing upward. Steam over low heat for 45-60 minutes, until the dough is firm and cooked through.
Serve hot with your favorite toppings, such as salsa, sour cream, or guacamole. Enjoy!
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