A recipe as old as the ancient Aztec civilization, Tamales are a favorite amidst both the old and young. This delicious traditional Mexican dish combine meat, vegetable, cheese, and sometimes fruit into a masa or dough wrapping. Check out this delicious tamale recipe that will be the perfect cuisine for Day of the Dead.
Prep time: 35 minutes
Total time: 3 hours.
- 1/4 pounds pork loin
- 1 large onion, halved
- 1 clove garlic
- 4 dried California chile pods
- 2 cups water1
- 1/2 teaspoons salt
- For the dough
- 2 cups masa harina
- 1 (10.5 ounce) can beef broth
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup lard
- 1 (8 ounce) package dried corn husks
- 1 cup sour cream
- Using a Dutch oven, bring to boil pork, garlic, and onion. Reduce the head, and let it summer for 2 hours.
- Destem and deseed your chiles pod. Boil for 20 minutes in a saucepan filled with 2 cups of water. Transfer the chiles to a blender and blend until smooth. Strain, and stir in salt into the mixture. Shred the cooked pork and mix in one cue of the sauce.
- Place the corn husk in a bowl of warm water. Using a large bowl, whisk the lard until it becomes fluffy. Add salt, baking powder, masa harina, and broth until it becomes spongy.
- 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.
Per Serving: 236 calories; 16.6 g fat; 12.6 g carbohydrates; 9.1 g protein; 37 mg cholesterol; 401 mg sodium.