Christmas Tamales
Masa parcels filled with chile-braised pork, wrapped in corn husks and steamed. Making them together is the whole point.
- prep
- 1 h 30 min
- cook
- 1 h 30 min
- total
- 3 h
- serves
- 20
- level
- hard
In Mexico, Christmas is not complete without tamales. Soft, spiced masa is spread onto corn husks, filled with a rich red chile and pork filling, folded, and steamed until the dough pulls cleanly away from the husk.
Making a batch is a communal family activity, usually with one person on filling duty and another folding, passing trays down an assembly line. They freeze well too, so a big batch covers the whole holiday.
method
Simmer the pork in water to cover until tender, about 1 hour. Reserve the cooking liquid and shred the meat.
Toast the guajillo and ancho chiles briefly in a dry pan, then soak in hot water for 15 minutes. Blend with the garlic, cumin, a little of the reserved pork broth, and 1 teaspoon salt into a smooth sauce. Simmer the sauce with the shredded pork for 15 minutes.
Beat the lard with a mixer until light and fluffy, about 3 minutes. Beat in the masa harina alternately with the warm broth, along with the baking powder and remaining salt, until the mixture is smooth and spreadable, like a thick cake batter. Test it: a small ball should float in a glass of water.
Pat the soaked corn husks dry. Spread a layer of masa onto the smooth side of each husk, leaving a border, then add a spoonful of the pork filling down the center.
Fold the long sides of the husk over the filling, then fold up the narrow end, leaving the top open. Stack the tamales upright, open end up, in a steamer basket.
Steam over simmering water for 75-90 minutes, topping up the water as needed, until the masa pulls cleanly away from the husk.
Let the tamales rest in the steamer, off the heat, for 10 minutes before unwrapping and serving.