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Easy Authentic Tamales

Serves 16


2 cups water, (plus more)
2/3 cup lard
1 1/4 lbs pork loin
2 cups masa harina, (type of flour)
1 clove garlic
1 cup sour cream
4 chile pods, (dried)
11 oz beef broth
2 teaspoons salt
8 oz cornhusks, (dried)
1 onion, (halved)
1 teaspoon baking powder


  1. In a Dutch oven, add in garlic, pork loins and onion. Fill with water, enough to cover ingredients. Bring contents to a boil. Once boiling, reduce heat to low and simmer for 2 hours.
  2. Remove seeds and stems from chile pods. Place chiles into a saucepan, pour in 2 cups water and simmer, uncovered, for 20 minutes. Pour chiles and water into a blender. Puree until smooth. Strain the mixture. Add 1 1/2 teaspoons salt to chile mix.
  3. Shred the pork, add in 1 cup of chile mix. Toss together.
  4. Place cornhusks in a bowl of warm water and let soak. Remove from water and pat dry once well soaked.
  5. In a separate bowl, beat together a tablespoon of beef broth with lard. Beat until fluffy. Add in remaining salt, masa harina and baking powder. Beat together, add more broth to make spongy dough.
  6. Spread a thin layer of the dough into the cornhusks, about 1/4 inch thick. Add a tablespoon of pork into the middle and fold sides inward. Steam for 1 hour.
  7. Remove husks from tamales, drizzle the remaining sauce over each tamale. Top with sour cream.
Cuisine: Mexican
Season: Spring