Description
Succulent pork slow-cooked in rich enchilada and taco sauce, then wrapped in a soft masa dough. A festive dish perfect for any gathering.
Ingredients
Units
Scale
- 2 lbs (907 g) boneless pork butt, fat trimmed
- 2 cloves garlic, minced
- Large pinch of salt and pepper
- Water to cover the meat
- 0.5 cups (118 ml) enchilada sauce
- 0.5 cups (118 ml) taco sauce
- 1 lbs (454 g) masa
- 0.5 cups (118 ml) melted lard
- 0.25 cups (59 ml) taco sauce
- 1 tbsp salt
- 0.5 tbsp baking powder
- 0.5 cups (118 ml) meat broth (plus more as needed)
- Corn husks
Instructions
Ingredients Preparation
- Prepare the pork shoulder or pork butt by trimming excess fat. Slow-cook the pork overnight with enchilada and taco sauce in a slow cooker.
- For the masa, combine corn flour, lard, beef stock, enchilada sauce, and salt in a stand mixer with a dough hook until slightly firmer than hummus.
- Prepare corn husks by soaking them in hot water for at least 30 minutes until pliable.
Must-Have Items
- Large Stock Pot with Steamer Insert
- Cooking Twine
- Stand Mixer with Dough Hook
- Slow-Cooker
Assembling the Tamales
- After chilling the masa for 30 minutes, lay out a soaked corn husk and spread 2 tablespoons of masa in a circle in the center.
- Add 1-2 tablespoons of slow-cooked pork on top of the masa.
- Fold the corn husk over the filling, fold in one end, and roll tightly. Secure with cooking twine.
- Place wrapped tamales upright in the steamer basket with the folded part facing down.
Cooking
- Fill the pot with water just below the steamer insert, bring to a boil, and add the tamales.
- Cover and steam for about an hour, or until the masa is firm and pulls away from the husks.
Serving
- Allow tamales to cool slightly before serving. Serve as is or with salsa, guacamole, or a dipping sauce.
Notes
- For a richer flavor, consider using bone-in pork shoulder instead of boneless pork butt.
- If your masa is too dry, add a tablespoon of broth at a time until it reaches the desired consistency.
- To prevent sticking, lightly grease the steamer basket before adding the tamales.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 80