Are you ready to create the best pork tamales ever? This traditional recipe has everything you need to know to cook pork tamales properly. Even though a tamales recipe pork will need quite a long time to be created, you will definitely love the result! This is one of our favorite Mexican dinner recipes. Let’s get right into it, shall we?
Use a Dutch oven to boil the water and add the following ingredients: the pork, the onion, 3/4 teaspoon of salt and the garlic clove. Simmer the ingredients for approximately 2 1/2 hours.
Make sure to save 3 cups of the broth you have created for later. Then, remove the meat and try to shred it with the help of two forks. The process should be fairly easy.
Use a pan to mix the meat with the chili sauce and the peppers. Simmer them for approximately 5 minutes.
Use a large bowl and beat the shortening for 1 minute. In a different bowl mix the rest of the salt with the corn flour and the baking powder. Add the saved broth and the flour-based mix into the shortening bowl and beat it until fully combined (it should look like a creamy thick dough).
Soak the husks in hot water for approximately 20 minutes. Take out any corn silk and drain the husks until there's no water left.
It's time to start assembling our tamales! Spread 2 tablespoons of the dough and 1 tablespoon of the meat and sauce mix in the center of the husk. Fold the side and bottom of your husks to turn them into small folders.
Take a steamer basket and place it inside a Dutch oven. After doing so, place an extra layer of empty husks at the bottom of the streamer. Carefully place the small folders you've created on top of this layer. Add water below the streamer. Boil the water and reduce the temperature. Steam the husks for approximately 35-40 minutes (you may need to add extra water during this process).
You're all set! You have just created a traditional pork tamales recipe! Place your husks into a set of beutiful dishes inspired by the Mexican culture! Enjoy your pork tamales and don't forget to share your thoughts with us!
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