Non-VegetarianChicago Mexican cuisine Main Course

Pilsen-Style Pork Tamales

Name: Pilsen-Style Pork Tamales
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: 12 servings
Cuisine: Chicago Mexican
Ingredients: 40 count Dried corn husks; 4 cups Masa harina; 1.25 cups Lard or vegetable shortening; 2.5 cups chicken broth; 1 tbsp Baking powder; 2.5 lb Pork shoulder; 6 count Dried guajillo chiles; 3 count Dried ancho chiles; 4 cloves Garlic

Masa dough filled with slow-braised pork in red chile sauce, wrapped in corn husks and steamed, reflecting Chicago's Pilsen neighborhood's Mexican community.

🇺🇸United States· Illinois

Prep: 90 min
Cook: 120 min
Total: 210 min
Servings: 12
Difficulty: Hard
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Tamale steamer
•Stand mixer

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 18
carbs: 34
protein: 20
calories: 380

Instructions

1
Soak the dried corn husks in warm water until they are soft and bend easily.
2
Simmer the pork shoulder in water with garlic and salt for about 2 hours until tender. Save the broth and shred the meat.
3
Toast the guajillo and ancho chiles. Soak them, then blend with garlic and a little pork broth until smooth.
4
Simmer the shredded pork in the red chile sauce. Cook until the meat is well coated and flavorful.
5
Beat the lard until fluffy. Beat in the masa harina, baking powder, and chicken broth to form a spreadable dough.
6
Spread a layer of masa dough onto each softened corn husk. Leave space around the edges.
7
Spoon the pork filling down the center of the masa. Fold the husk closed and tuck up the bottom end.
8
Stand the tamales upright in a steamer. Steam for 60-75 minutes until the dough pulls cleanly away from the husk.
9
Let the tamales rest for 10 minutes before serving.

Chef's tips

The masa should feel light and airy when whipped properly. Drop a small piece in water to see if it floats. Do not overfill the tamales, as the masa expands during steaming.