Tamales require hours of preparation, including masa (corn dough) filled with meats and cheese, all wrapped in corn husks or banana leaves. The tradition of making tamales has evolved from honoring ancient deities to celebrating Catholic holidays. Tamales are about traditions-bringing multiple generations together in a labor of love often accompanied by warm memories and laughter.
Ingredients:
Filling:
- 1 ¼ pounds pork loin
- 1 large onion, halved
- 1 clove garlic
Chipotle Sauce:
- 4 dried chile peppers
- 2 cups water
- 4 Roma tomatoes
- 1 ½ teaspoons salt
Husks and Dough:
- 1 (8 ounces) package of dried corn husks
- ⅔ cup lard
- 1 (10.5 ounces) can of beef broth, or as needed
- 2 cups masa harina
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions :
To Make the Chipotle sauce
- Preheat oven to 350 F
- Place Roma tomatoes on a baking sheet covered in aluminum foil
- Cook for 15-20 minutes or until brown
- Combine the Roma tomatoes, 4 dried chipotle peppers, 2 cups water, and 1 ½ teaspoon salt in a blender. Blend until smooth to make the chipotle sauce.
- Add the sauce to the meat of choice
To Make the Tamales
- Add chipotle sauce to the meat mixture and stir well.
- Spread masa evenly on the corn husks and add the mixture inside the corn husks.
- Roll each husk carefully for a packed tamale.
- Steam tamales in a large pot until the husk and masa show slight separation, indicating that the masa is cooked and done.
- Remove the tamales from the large pot and let them sit for 3-5 minutes.
- Once they have cooled you’re ready to serve.
*This recipe is a compilation of various sources, drawing from several authors and culinary traditions.*