Traditional Tamales (Pork)

Jun 02, 2023June 2, 20230 14
Traditional Tamales (Pork) for a delicious Latin-American meal
in Main

Prep

60 min

Cook

180 min

Ready In

240 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt , trimmed of fat and cut up
10 cups water
1 medium onion , quartered
3 garlic cloves , minced
3 1/2 teaspoons salt
4 cups red chili sauce ( see Red Chili Sauce ( To Be Used With Traditional Tamales ) for red chili sauce )
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks ( about 8 inches long )

Nutrision Information

Servings Per Recipe
15
Calories
345
Sugar
1g
Fat
23g
Tamales are one of the most popular dishes in Latin-American cuisine, dating back to the ancient Aztecs and Mayans. Traditionally made with a filling of pork or chicken, wrapped in corn masa and steamed in corn husks, Tamales are a versatile food that can be enjoyed with a variety of sauces, sides, and beverages. This recipe for Traditional Tamales (Pork) is a classic rendition of the dish, featuring tender shredded pork cooked in a savory red chili sauce, wrapped in soft and fluffy masa dough. The result is a mouthwatering and satisfying meal that will leave you wanting more.

Instructions

1.In a large pot, combine the pork, water, onion, garlic, and 2 1/2 teaspoons salt. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 1/2 to 3 hours or until the meat is very tender.
2.Remove the pork from the pot and let it cool slightly. Shred the pork into small pieces.
3.In a separate pan, combine the red chili sauce and shortening. Cook over low heat until the shortening is melted and the sauce is well combined.
4.In a large bowl, combine the masa harina, baking powder, and 1 teaspoon salt. Add the pork broth to the masa mixture and stir until well combined.
5.Using a stand mixer or hand mixer, beat the masa mixture until light and fluffy.
6.Soak the corn husks in warm water until they are pliable. Spread about 2 tablespoons of masa mixture onto the center of each corn husk. Add a spoonful of shredded pork and a spoonful of red chili sauce to the center of the masa.
7.Roll the corn husk around the filling, tucking in the ends to keep the filling inside.
8.Steam the tamales for 1 1/2 to 2 hours or until the masa is cooked and pulls away from the corn husk easily. Serve hot.

PROS

Traditional Tamales (Pork) are a classic Latin-American dish that will satisfy your taste buds with a flavorful blend of pork and chili sauce.

They are a versatile food, perfect for lunch, dinner, or any special occasion.

Tamales are also easy to transport, making them a great option for picnics, potlucks, and parties.

CONS

The preparation of the tamales is quite time-consuming and requires multiple steps.

They are also high in calories, fat, and carbohydrates, so they should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Although they are not particularly healthy due to the high calorie and fat content, Tamales contain good amounts of protein and fiber.
The pork in the recipe is a good source of vitamin B6, thiamin, phosphorus, and niacin, which are essential for maintaining good health.
The red chili sauce contains capsaicin, which has been linked to reducing inflammation and improving digestion.

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