Teresa's Recipes
Tamal de Cerdo
Tamal de Cerdo is a cherished Mexican delicacy, embodying the rich flavors and traditions of Mexican cuisine. These savory tamales feature tender, shredded pork enveloped in a fluffy masa dough, all wrapped in fragrant corn husks and steamed to perfection. Each bite unfolds layers of flavor, making it a beloved dish for family gatherings and celebrations. The preparation of tamales is often a communal activity, bringing friends and family together to share in the joy of creating this delicious treat.
Ingredients
- 15-20, soaked in warm water Dried corn husks
- 2 cups, reserved from cooking pork Chicken broth
- 1/2 cup, softened Lard
- 1 teaspoon Baking powder
- 2 cups Masa harina
- 1 teaspoon Black pepper
- 1 teaspoon, or to taste Salt
- 1 medium, quartered Onion
- 4 cloves, crushed Garlic
- 2 pounds Pork shoulder
- for serving Optional: Salsa Verde
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 400
- Fat: 22g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a large pot, combine the pork shoulder, crushed garlic, quartered onion, salt, and black pepper. Cover with water and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 2 hours, or until the pork is tender and easily shreds with a fork.
- Once cooked, remove the pork from the pot and let it cool slightly. Reserve 2 cups of the broth for the masa mixture.
- Shred the pork using two forks and set aside. You can season the shredded pork with additional salt and pepper if desired.
- In a large mixing bowl, combine the masa harina and baking powder. Add the softened lard and mix with your hands or a fork until it resembles coarse crumbs.
- Gradually add the reserved chicken broth to the masa mixture, stirring until a soft, pliable dough forms. It should be moist but not sticky.
- Soak the dried corn husks in warm water for about 30 minutes, or until they are soft and pliable.
- To assemble the tamales, lay a soaked corn husk flat on a clean surface. Spread about 2-3 tablespoons of masa dough onto the center of the husk, leaving 1-2 inches at the bottom and a little space on the sides.
- Top the masa with a spoonful of shredded pork, then fold the sides of the husk over the filling and roll it up from the bottom, making sure to enclose the filling securely.
- Place the tamales upright in a steamer basket, with the open end facing up. It’s best to have them standing to ensure even cooking.
- Cover the tamales with leftover corn husks or a clean kitchen towel, then steam for about 1 hour over simmering water. They’re done when the masa pulls away easily from the husk.
- Serve hot with salsa verde for dipping.
Tips
- For a spicier kick, add chopped jalapeños to the shredded pork filling.
- You can substitute lard with vegetable shortening for a lighter option.
- Experiment with different fillings, such as cheese or vegetables, for a vegetarian version.