Tamales

🔥 Prep

• Soak the 12 corn husks in warm water for 20 minutes to soften.
• Measure 500g Masa Harina and 2 tsp Baking Powder into a bowl.
• Measure 150g Lard and let it soften at room temperature.
• Prepare the 500g Pork Filling, ensuring it is heated and seasoned.

🔥 Cook

• 1. Beat the 150g Lard in a mixing bowl on medium speed for 2 minutes until fluffy.
• 2. Gradually add the Masa Harina and Baking Powder mixture to the lard, alternating with warm broth or water, and Knead the dough for 5 minutes until smooth and spreadable.
• 3. Remove the husks from water, pat dry, and Spread about 2 tablespoons of masa dough onto the center of each husk, leaving a 2‑inch border.
• 4. Place a spoonful of the prepared 500g Pork Filling in the middle of the masa on each husk.
• 5. Fold the sides of the husk inward, then Fold the bottom up to seal each tamale.
• 6. Arrange the tamales upright in a steamer pot, ensuring they do not touch the water.
• 7. Steam the tamales over high heat for 60 to 90 minutes, checking the water level every 20 minutes and adding hot water as needed.
• 8. Test for doneness: the masa should pull away easily from the husk; then let the tamales rest for 5 minutes before serving.

🔥 Serve

• Serve tamales hot, accompanied by salsa roja or salsa verde, a dollop of Mexican crema, and wedges of lime.
• Pair with Mexican rice and refried beans for a complete meal.
• Garnish with chopped cilantro and crumbled queso fresco if desired.