Authentic Tex-Mex Pork Tamales

Directions

1. Soak corn husks. Soak them in hot water for about 1 hour so they soften and don’t crack when folding.

2. Make the red chile sauce. Soak the guajillo and ancho chiles in hot water until softened. Blend them with some of the soaked water, garlic powder, salt, and cumin. If needed, strain out solids to get a smooth sauce.

3. Cook the pork. Season the pasture-raised pork with salt, then brown (sear) it in batches. Once browned, add red chile sauce and the bay leaf. Cover and simmer for about 2½ hours until the meat falls apart easily.

4. Make the masa. In a large bowl, mix masa harina, salt, baking powder. Add oil (or lard) and mush it together with your hands until it feels kind of like wet sand. Then stir in the broth and keep mixing until the dough is soft and spreadable but holds shape (think thick hummus consistency).

5. Prep husks & assemble. Drain and dry your husks. Lay them smooth-side up. Spread a thin layer of masa on the bottom half of each husk. Add a spoonful (1-2 Tbsp) of pork filling down the center. Fold the long sides in, then fold the pointy end up so only one side is open.

6. Steam them. Arrange the tamales standing up (open side up) in a large steamer. Cover tightly, bring water to boil, then reduce to a simmer. Steam for about 2½ hours (if using oil in masa). If you made masa with lard, steaming time is a bit shorter.

7. Test for doneness. One tamal is done when the husk peels away easily from the masa. If it still sticks or feels doughy, steam a little longer.

8. Rest & serve. Let them rest for 10 minutes after steaming—this helps them set so they don’t fall apart when unwrapped. Then unwrap and enjoy!