Tamales – Walt

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
Traditional pork tamales wrapped in corn husks with a rich, spicy chili sauce
Tamales - Walt recipe image
Tamales - Walt recipe image
Print Recipe

Tamales – Walt

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1291.5

Description

These traditional pork tamales offer a comforting, homemade taste that is perfect for holidays, family gatherings, or a special weekend dinner. The dish features tender pork shoulder slow-cooked and shredded, then mixed with a robust, aromatic chili sauce made from chile powder, cumin, and oregano. This savory filling is encased in a smooth, slightly tangy masa dough and steamed inside softened corn husks until perfectly fluffy. The result is a hearty, flavorful meal with a satisfying texture that balances the richness of the pork and lard-based dough with the warmth of spices. While preparing tamales requires patience and assembly, the reward is a delicious, authentic Tex-Mex experience that brings warmth and tradition to your table. Serve them warm for a truly memorable meal that everyone will love.

Ingredients

Directions

  1. Place the pork shoulder in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until the meat is tender and easily shreds, about 2-3 hours.
  2. Remove the cooked pork from the broth, reserving the broth for later use. Let the meat cool slightly.
  3. Shred the pork into small, bite-sized pieces using two forks or your hands.
  4. In a separate bowl, whisk together the chile powder with about 1 1/2 cups of the reserved hot pork broth until smooth and dissolved.
  5. Return the shredded pork to a pan or pot. Add the chile-broth mixture, minced garlic, cumin, oregano, and salt to taste.
  6. Simmer the meat mixture on low heat for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. While the meat cooks, prepare the masa. Beat the lard in a large mixing bowl until creamy and light.
  8. Gradually add the masa harina to the lard, mixing well after each addition to form a dough.
  9. Add the remaining warm pork broth to the masa mixture one cup at a time, beating continuously until the dough is spreadable with a table knife and has a consistency similar to cake frosting.
  10. Rinse the corn husks thoroughly and soak them in warm water for at least 30 minutes until they are soft and pliable.
  11. Take one corn husk and spread about 2 tablespoons of masa dough onto the center of the wider end, spreading it thinly toward the edges.
  12. Place a spoonful of the chile pork mixture in the center of the masa.
  13. Fold the sides of the husk over the filling, then fold the bottom up and the top down to create a sealed packet.
  14. Secure the tamale by tying it with a narrow strip of corn husk or toothpick.
  15. Pour 2 inches of water into a large steamer or kettle. Arrange the prepared tamales upright in the steamer basket, ensuring they do not touch the water.
  16. Cover and steam the tamales for about 40 minutes to 1 hour, or until the masa pulls away easily from the husk.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1291.5kcal
% Daily Value *
Total Fat 63.9g99%
Saturated Fat 22.8g115%
Cholesterol 363.2mg122%
Sodium 290.4mg13%
Total Carbohydrate 46.7g16%
Dietary Fiber 1.2g5%
Sugars 30.5g
Protein 125.9g252%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tamales, pork, masa, corn husk, chili, cumin, oregano, lard, steam, tex-mex, traditional, holiday, comfort food, shredded pork, homemade, mexican, spicy, hearty, dinner, party food
Recipe Card powered by WP Delicious