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Tamales

Tamales – GoodLifeBlu
Tex-MexTraditionalWeekend ProjectHoliday

Homemade Pork Tamales — A Labor of Love

Fluffy masa dough wrapped around seasoned pork, steamed in corn husks until tender. Tamales take time and they're worth every minute. Make them with family. That's how it's supposed to be done.

Prep
2 hrs
Steam
1.5 hrs
Makes
24 tamales
Est. Cost
~$22

Tamales aren't fast food. They're a tradition. They're a gathering. You make them with people you love, you talk while you work, and at the end you have something that carries meaning in every bite. Plan a tamalada — make it a memory.

— Blu
✦ ✦ ✦

Ingredients

Corn Husks
Dried corn husks, soaked 1 hr30+ husks
The Masa Dough
Masa harina (Maseca)4 cups
Chicken or pork broth, warm3 cups
Lard or vegetable shortening1 cup
Baking powder1 tsp
Salt1.5 tsp
Pork Filling
Pork shoulder, cooked and shredded2 lbs
Red enchilada sauce (homemade or canned)1.5 cups
Cumin, garlic powder, chili powder1 tsp each
Saltto taste
✦ ✦ ✦

Steps

  • 01Soak corn husks in warm water at least 1 hour until pliable. Mix shredded pork with enchilada sauce and seasonings. Taste and adjust — the filling should be bold and saucy.
  • 02Beat lard with a mixer until fluffy, 2 minutes. Mix masa harina, baking powder, and salt. Alternately add masa and warm broth to the lard, beating until a small ball floats in water — that's the test for proper consistency.
  • 03Shake excess water from a husk. Spread 2–3 tbsp masa in the center, leaving 1 inch border on sides and 2 inches at the bottom. Add 2 tbsp filling down the center.
  • 04Fold one long side of the husk over the filling, then fold the other side over. Fold the bottom up. Stand tamales upright in a steamer with open ends up.
  • 05Steam over simmering water 1 hour 15 minutes to 1.5 hours. Tamales are done when the masa pulls away cleanly from the husk. Rest 10 minutes before serving.
✦ ✦ ✦

Blu's Tips

👨‍👩‍👧‍👦
Make It a Tamalada
A tamalada is a tamale-making gathering. One person spreads masa, one fills, one folds. With a few people working, you can make dozens in an hour. This is how tamales are meant to be made.
💧
The Float Test
Drop a small ball of masa into water. If it floats, the masa is ready. If it sinks, add a little more beaten lard and mix again. This is the classic test for tamale masa.
🌽
Keep Husks Wet
Keep soaked husks in the water as you work. Dry husks crack and tear. Always grab from the water and shake gently before spreading masa.
❄️
Freeze Beautifully
Tamales freeze perfectly. Steam a big batch, let them cool completely, freeze individually on a baking sheet, then bag them. Reheat by steaming 15 minutes straight from frozen.
✦ ✦ ✦
Storage & Leftovers
Fridge
5 days
Freezer
6 months
Reheat
Steam 15 min or microwave

Make them with people you love. That's the whole tradition. — Blu

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