How To Make Tamales

Steps

1. Place the corn husks in a large bowl, cover with very hot water, and weigh them down with a plate. Soak for 30–60 minutes until pliable, then drain and pat dry. Reserve the largest husks for wrapping.

2. Add the pork shoulder, onion, garlic, bay leaves, and salt to a large pot. Cover with water, bring to a boil, then reduce to a simmer. Cook for 1½–2 hours until very tender. Remove the pork and let cool slightly. Reserve at least 6 cups of the broth. Shred the pork very finely.

3. Remove stems and seeds from the guajillo, ancho, and pasilla chiles. Lightly toast them in a dry skillet for 10–15 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes.

4. Drain the soaked chiles and add them to a blender with cumin, oregano, paprika, 1½–2 cups warm pork broth, and (optional) the cooked onion and garlic cloves from the pork pot. Blend until very smooth. Strain for a silkier texture. Taste and salt generously. (I used 2 teaspoons fine sea salt.)

5. Heat 1 tablespoon lard in the empty pot over medium heat. Add the chile sauce and simmer for 5 minutes. Remove from heat, stir in the shredded pork, and mix until thoroughly coated. The filling should be thick and juicy, not soupy. Set aside to cool.

6. Add the lard to a stand mixer and whip on medium-high for 4–6 minutes until pale, fluffy, and airy.

7. In a separate bowl, whisk together the Maseca Para Tamal, salt, and baking powder.

8. With the mixer on low, alternate adding spoonfuls of the dry masa mixture and splashes of warm pork broth. Use 4½–5 cups broth total, stopping when the masa is soft, creamy, easily spreadable, and similar to soft hummus. Increase speed briefly at the end to lighten the texture.

9. Let the masa rest for 20–30 minutes to hydrate. If it thickens, add a splash of warm broth and whip briefly to loosen.

10. Drop a pea-sized ball of masa into cold water. If the masa floats, it is ready. If it sinks, add a bit more lard or broth and mix again.

11. Lay a softened corn husk smooth-side up. Spread about 3 tablespoons masa into a ¼-inch layer in the middle of the husk, leaving about ¼-inch space at the bottom. Add 2 tablespoons pork filling down the center. Fold the sides so masa meets masa, fold up the bottom flap, leave the top open, and tie with a husk strip if desired. Repeat with remaining husks.

12. Line the bottom of the steamer with a few husks. Add water just below the steamer insert.

13. Stand tamales upright with open ends facing up. • Stovetop: Steam for 1 hour 45 minutes to 2 hours, adding water as needed. • Instant Pot: Steam with the vent open for 50–60 minutes (preheating the water on Sauté helps).

14. Tamales are done when the husk peels away cleanly and the masa is set and no longer sticky. If needed, steam 10–15 minutes longer.

15. Let tamales rest for 10–15 minutes off the heat so the masa can firm and fluff. Serve warm with extra red chile sauce.