We recently collaborated with Vianney Rodriguez from Sweet Life to offer you a delicious homemade tamale recipe, perfect for your tamaladas. These pork tamales are a mixture of flavor and tradition that are a must at our tables, especially around the holidays. Vianney’s blog, Sweet Life, is full of tasty recipes, all of which are linked to her Hispanic roots. Make sure to follow her on social media, as well as her blog for more recipes, all will be listed below.

TAMALES DE PUERCO

For 12 people

Approximate preparation: 6 hours

Ingredients

For Corn Husks:

• 1 package dried corn husks

For Red Chile Sauce:

• 5 dried ancho chiles, stems and seeds removed
• 2 garlic cloves
• ½ teaspoon ground cumin
• 2 cups reserved water from boiling chiles
• 2 tablespoons pork lard

For Pork:

• 2 ½ lbs boneless pork butt
• 4 garlic cloves
• 2 teaspoons salt
• 2 teaspoons ground pepper
• 1 teaspoon ground cumin
• 1 cup red chile sauce

For Masa:

• 4 cups masa
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 ¼ cups lard
• 2 ½ to 3 cups pork broth
• ¼ cups red chile sauce

Preparation

For Corn Husks:

• Soak dried corn husks in a bowl of hot water, use a molcajete to keep them submerged for at least 2 hours.
• When ready to assemble tamales, drain water from corn husks.

For Red Chile Sauce:

• In a large saucepan, place chiles and cover with water.
• Boil until softened, about 10 minutes.
• Drain, reserve the water.
• Place the chiles, garlic cloves, ground cumin, plus 2 cups reserved water into blender.
• Blend until smooth.
• Heat lard in a saucepan over medium high heat, add chile sauce, reduce heat to low and cook over low heat for 10 minutes, stirring occasionally.
• Remove from heat, reserve chile sauce for masa and pork.

For Pork:

• Place pork butt in stock pot.
• Add the garlic, salt, pepper and cumin.
• Cover with water.
• Bring to a boil, then reduce heat and simmer for 2 hours, or until pork is tender.
• Remove pork from the broth, reserve broth and shred pork.
• Mix in 1 cup red chile sauce.

For Masa:

• Mix masa, salt, baking powder, lard and pork broth until the batter is light and fluffy. Add additional broth if needed.
• Add red chile sauce, mix well.

To Assemble Tamales:

• Using a spoon, spread masa over corn husk.
• Add pork, fold and add to steamer filled with 2-3 inches of water.
• Cover, bring to a boil.
• Reduce heat, simmer for 2-2 ½ hours, adding additional water if necessary.
• Tamales are ready when they easily remove from the husk.
• Allow tamales to stand for 10-15 minutes, serve warm.

— Autor: Vianney Rodriguez
— Instagram: @sweetlifebake 
— Pagina Web: www.sweetlifebake.com

Receta blog: Tamalada con La Michoacana – Homemade Pork Tamales