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Ingredients
For the Masa:
4 cups masa harina (corn flour for tamales)
1 cup chicken or vegetable broth (more as needed)
1 cup lard or vegetable shortening (or a mix of both)
1 teaspoon baking powder
1 teaspoon salt
For the Pork Filling:
2 lbs pork shoulder or pork butt
1 onion, chopped
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional, for heat)
1 cup chicken broth
Salt and black pepper to taste
Additional:
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Husked corn husks (soaked in warm water for 30 minutes)
Additional chicken broth (for steaming)
Instructions
Prepare the Pork Filling:
In a large pot or slow cooker, add the pork, onion, garlic, chili powder, cumin, paprika, oregano, cayenne pepper (if using), and chicken broth.
Cook on low for 6-8 hours or until the pork is tender and can be easily shredded. If using a stovetop, simmer covered for about 2-3 hours.
Once cooked, shred the pork using two forks and return it to the pot to mix with the juices. Adjust seasoning with salt and pepper. Let cool slightly.
Prepare the Masa:
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Add the lard or vegetable shortening to the dry ingredients. Using your hands or a pastry cutter, work the fat into the masa until the mixture resembles coarse crumbs.
Gradually add the chicken broth, mixing until the masa becomes a smooth dough. It should be moist but not too sticky. You might need more or less broth depending on the masa harina used.
Assemble the Tamales:
Drain the soaked corn husks and pat them dry. Lay out one husk on a flat surface.
Spread a small amount of masa dough (about 1/4 cup) onto the center of the husk, leaving space on the sides and bottom. Press the masa into a thin layer.
Place a spoonful of the pork filling on top of the masa.
Fold the sides of the husk over the masa and filling, then fold the bottom of the husk up to close the tamale. Secure with a strip of husk if necessary.
Steam the Tamales:
Arrange the tamales upright in a large steamer or a large pot with a steamer insert. If you don’t have a steamer, you can use a makeshift setup with a rack or a towel placed in the bottom of the pot.
Add additional chicken broth or water to the bottom of the pot, making sure it doesn’t touch the tamales. Cover with a lid.
Steam the tamales for 1.5 to 2 hours, or until the masa is fully cooked and pulls away from the husks easily. Check occasionally to ensure there’s enough liquid in the bottom of the pot.
Serve:
Let the tamales cool slightly before serving. Enjoy them with your favorite salsa, guacamole, or sour cream.
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