Real Homemade Tamales

Name: Real Homemade Tamales
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 16
Cuisine: Mexican
Ingredients: 1 teaspoon baking powder; 298 grams beef broth; 4 dried California chile pods; 227 grams package dried corn husks; 1 clove garlic; 473 milliliters masa harina; 1 large onion, halved; 567 grams pork loin; 1 teaspoons salt; 237 milliliters sour cream; 473 milliliters water; 158 milliliters lard

Real Homemade Tamales requires about 3 hours and 35 minutes from start to finish. Watching your figure? This gluten free recipe has 136 calories, 10g of protein, and 5g of fat per serving. This recipe serves 16. A mixture of onion, pork loin, california chile pods, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.

Ingredients you will need

Garlic

Onion

Water

Meat

Pork

Equipment you will use

Dutch Oven

Use rubber gloves to remove stems and seeds from the chile pods.

Ingredients you will need

Chili Pepper

Seeds

Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Sauce Pan

Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

Ingredients you will need

Chili Pepper

Sauce

Water

Meat

Salt

Equipment you will use

Blender

Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy.

Ingredients you will need

Corn Husks

Broth

Water

Lard

Equipment you will use

Bowl

Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

Ingredients you will need

Baking Powder

Masa Harina

Broth

Dough

Lard

Salt

Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness.

Ingredients you will need

Corn Husks

Spread

Dough

Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

Ingredients you will need

Meat

Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Ingredients you will need

Sour Cream

Sauce

Chili Pepper

Equipment

Ingredients

Servings:

1teaspoon

baking powder 298grams

beef broth 4

dried California chile pods 227grams

package dried corn husks 1clove

garlic 473milliliters

masa harina 1large

onion, halved 567grams

pork loin 1teaspoons

salt 237milliliters

sour cream 473milliliters

water 158milliliters

lard

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.