Tamales Recipe

The best thing about these tamales is the contrast between the rich, tender pork filling and the light, almost creamy masa that surrounds it. The pork is simmered until it pulls apart easily, then folded with a cup of red chile sauce so every bite has a deep, gently spicy flavor rather than a sharp, one-note heat. With one cup of lard in the masa, the finished tamales are especially tender and flavorful, while the chicken stock gives the dough more savoriness than water would. This is a hands-on recipe, but each step has a clear purpose. Soak the corn husks in very hot water while preparing the filling; they need to become flexible enough to fold without splitting. Drain them well and pat away excess water, since wet husks can make the masa slippery. For the dough, work the lard thoroughly into the masa harina before adding the chicken stock. The mixture should be soft and spreadable, like thick peanut butter—not runny, and not so stiff that it tears the husk. Spread a thin layer over the broad end of each husk, leaving the narrow tip uncovered, then place the chile-coated pork down the center. The steaming is where many first batches go wrong. Arrange the tamales upright with the folded ends down, packed closely enough that they support one another, but leave room for steam to circulate. Keep the water below the tamales rather than letting it touch them, and check the pot occasionally so it does not boil dry. After about 60 minutes, let one tamale rest for a few minutes before testing it. The husk should peel away cleanly from the masa; if dough clings to it, continue steaming in 10-minute increments. A brief rest after cooking also helps the masa set, so resist opening every tamale immediately. These pork tamales make a wonderful Saturday dinner or a special holiday meal, especially with the red chile sauce served alongside for dipping or spooning over the top. I like to pair them with a crisp cabbage slaw dressed with lime, sliced avocado, and a pot of pinto or black beans. Because the recipe yields 12 tamales and the shaping takes some time, prepare the pork and sauce earlier in the day if possible. The assembled tamales can wait covered while the steamer comes to temperature, which makes the final cooking stage much less hurried.