Pork Tamales

Pork Tamales

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  • 1/4 pounds pork loin
  • 1 large onion halved
  • 1 clove garlic
  • 4 dried California chile pods – Anaheim
  • 2 cups water
  • 1 1/2 teaspoons salt
  • Tamale Dough
  • 2 cups masa harina
  • 1 10.5 ounce can beef broth
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup lard — good ‘ol lard!
  • 1 8 ounce package dried corn husks
  • 1 cup sour cream


  • Place pork into a Dutch oven with onion and garlic, and add water to cover.
  • Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  • Use rubber gloves to remove stems and seeds from the chile pods.
  • Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool.
  • Transfer the chiles and water to a blender and blend until smooth.
  • Strain the mixture, stir in salt, and set aside.
  • Shred the cooked meat and mix in one cup of the chile sauce.
  • Soak the corn husks in a bowl of warm water.
  • In a large bowl, beat the lard with a tablespoon of the broth until fluffy.
  • Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  • Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness.
  • Place one tablespoon of the meat filling into the center.
  • Fold the sides of the husks in toward the center and place in a steamer.
  • Steam for 1 hour.
  • 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.
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