Tamales
Silky masa spread around tender, slow-braised pork finished in a deep, smoky ancho–guajillo sauce and steamed in corn husks until set. This recipe rewards patience with layers of savory, chile-scented comfort.
4 cup masa harina, for tamales
1 cup lard
2 tsp baking powder
2 tsp salt, divided
5 cup chicken broth, divided
2 ½ lb pork shoulder, trimmed of excess fat
1 onion, quartered
4 clove garlic, crushed
6 dried ancho chile, seeded and stemmed
4 dried guajillo chile, seeded and stemmed
2 tsp cumin, ground
1 tsp oregano, dried
1 bay leaf
2 tbsp vegetable oil
1 tbsp brown sugar
1 tsp black pepper, freshly ground
24 corn husks, soaked in warm water until pliable
1 bunch cilantro, chopped
2 lime, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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