Tamales

Steamed Red Chilli Pork Tamales

Tamales are a dough of corn, lard and stock, spread on a dried corn husk, filled with red-chilli pork and steamed until the dough turns light and comes away cleanly. They are made in batches for feasts and are eaten hot.

Tamales are a staple of Mexican celebrations and breakfasts.

The first recipe makes 24 tamales: dried guajillo chilli sauce, 680 g of pork, 285 g of lard, masa harina and hot water, and steaming for about 1 1/4 hours. The second makes a red chilli filling with a lard-based masa.

Ingredients

For the filling

  • 16 guajillo chillies, stemmed and seeded
  • 680 g boneless pork shoulder, in 2 cm cubes
  • 4 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp fine sea salt
  • 2 tbsp lard

For the masa

  • 285 g lard
  • 400 g masa harina for tamales
  • 540 ml hot water
  • 1 tbsp baking powder
  • 2 tsp fine sea salt
  • About 240 ml chilli cooking liquid or pork broth

To assemble

  • 225 g dried corn husks, soaked in hot water for 30 minutes

Method

  1. Make the chilli sauce Toast the chillies in a dry pan for 30 seconds a side, soak in hot water for 20 minutes and blend with the garlic, cumin, oregano and salt until smooth. Sieve.
  2. Cook the filling Brown the pork in the lard, add the sauce and about 240 ml of water and simmer for 45 to 60 minutes, until the pork is tender and the sauce thick. The pork must be cooked through, with no pink.
  3. Make the masa Beat the lard for 3 minutes until fluffy. Mix the masa harina with the hot water, leave 10 minutes and beat into the lard with the baking powder and salt, adding the liquid a little at a time. The masa should be light, spreadable and float when a small piece is dropped in cold water.
  4. Assemble Drain the husks. Spread 3 tablespoons of masa over a husk, leaving a border. Add 2 tablespoons of filling, fold the sides over and fold up the tail. Make 24.
  5. Steam Stand the tamales upright in the steamer over boiling water, cover and steam for about 1 1/4 hours, topping up with boiling water. A tamale is ready when the masa comes away from the husk cleanly. Rest for 15 minutes before serving.

Food safety

Steam can burn: lift the lid away from you. Pork must be cooked through, with no pink. Cool leftovers quickly and reheat until piping hot.

Do not skip the float test; it tells you the masa is aerated enough.

Tamales freeze well.

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