Pork Tamales

Method

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1. Simmer the pork with the onion, half the garlic and 1 teaspoon of salt in 2 litres of water for 90 minutes until tender. Reserve the broth and shred the meat.

   Mark done Start 90 min timer

2. Toast and soak the dried chillies, then blend with the remaining garlic, cumin, oregano, 300 ml of broth and the remaining salt. Sieve.

   Mark done

3. Fry the chilli sauce in a little lard for 8 minutes until darkened, then stir in the shredded pork and simmer 15 minutes until thick. Cool completely.

   Mark done Start 8 min timer

4. Beat the lard in a mixer for 5 minutes until white and fluffy — this is the most important step in the whole recipe.

   Mark done Start 5 min timer

5. Mix the masa harina, baking powder and salt, then add it to the lard alternately with the warm broth, beating continuously, until you have a soft dough the texture of thick buttercream.

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6. Test it: drop a small ball into a glass of cold water. If it floats, the masa is aerated enough. If it sinks, beat for another 3 minutes and test again.

   Mark done

7. Pat a soaked husk dry. Spread 3 tablespoons of masa over the wide half in a 12 cm square, leaving a border, and spoon 2 tablespoons of filling down the centre.

   Mark done

8. Fold the long sides over so the masa encloses the filling, then fold the narrow tail up. Stand upright, open end up, in a steamer basket.

   Mark done

9. Steam over simmering water for 75 to 90 minutes, topping up the water as needed. They are done when the masa pulls cleanly away from the husk.

   Mark done Start 75 min timer

10. Rest for 15 minutes before unwrapping — they firm up considerably as they cool.

    Mark done Start 15 min timer

Chef’s Tips

• Do not pack the steamer too tightly; steam must circulate between the tamales.
• Put a coin in the bottom of the steamer. When it stops rattling, the water has boiled dry.
• Tamales freeze perfectly, which is why everyone makes 60 at a time.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Champurrado or Mexican hot chocolate
• Serve with salsa verde and pickled jalapeños
• Traditional for Christmas and Candlemas

Storage & Reheating

Refrigerate 5 days, freeze 6 months. Re-steam for 15 minutes from chilled or 25 from frozen; microwaving makes them rubbery.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.