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CookPal AI
Pork Tamales

Pork Tamales

Cost $25, save $30

Source: Recommended by CookPal

  • 310 Min
  • 15 Servings
  • $25

INGREDIENTS

  • Filling

    • 1 cup beef broth
    • 1 cup tomato sauce
    • 🧅 ¼ medium onion, minced
    • 🧄 5 cloves garlic, minced
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon ground cloves
    • 🧂 1 tablespoon salt
    • 1 teaspoon ground cumin
    • 1 teaspoon ground allspice
    • 1 teaspoon ground black pepper
    • 1 (4 pound) boneless pork butt (shoulder)

  • Dough

    • 2 cups masa harina
    • 2 tablespoons baking powder
    • 2 tablespoons garlic powder
    • 🧂 1 teaspoon salt
    • 2 cups beef broth
    • ⅔ cup lard, room temperature

STEPS

1

Soak corn husks in water for 24 hours before cooking, using a heavy pot or skillet to keep them submerged.

2

Place guajillo chile peppers in a dry skillet over medium heat and toast until fragrant, 20 to 30 seconds per side. Add water and simmer until tender, about 2 minutes. Remove chiles from skillet and transfer to a blender.

3

Add broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and black pepper to blender. Process until smooth.

4

Place pork butt in slow cooker and pour marinade over top. Cook on Low until pork is tender and shreddable, 4 to 5 hours. Shred pork and mix with sauce in slow cooker.

5

For dough, mix masa harina, baking powder, garlic powder, and salt. Add broth and lard, and whisk until fluffy and well combined.

6

Place corn husk on work surface, pat dry, and spread dough down the center. Dollop pork filling on dough. Fold sides of husk over filling and create a tube. Fold up narrow end and tie with husk strip or twine.

7

Place tamales into steamer basket vertically, sealed side down. Steam tamales for 1 hour. Serve hot.

NUTRIENTS

Per 1 serving

🔥

411

Calories

  • 18
    Protein
  • 15
    Carbs
  • 31
    Fats

💡 Prepare the corn husks ahead of time for less stress on cooking day.To avoid sticking, monitor the water level under the steamer during steaming.Leftover tamales can be frozen and reheated in a steamer for best texture.