Mexican
Tamales de Puerco
★★★★½ (4.8)
Soft masa dough filled with tender red chile pork, wrapped in corn husks and steamed until fluffy - a labor of love traditionally made for holidays, and worth every step.
- Whipped lard-and-masa dough steams up light and fluffy, never dense
- Rich red chile pork filling is worth the long weekend project
- Freezes beautifully: steam a double batch and reheat individually later
- 30 dried corn husks
- 2 lb pork shoulder, cut into 2-inch chunks
- +10 more ingredients
- Soak the dried corn husks in a large bowl of very hot water, weighing them down with a plate so they stay submerged, for at least 1 hour until pliable.
This recipe is for members
Join Duck Recipe to unlock the full ingredient list, all steps, tips, and nutrition info for this and every premium recipe.
$7.99/month or $69.99/year -- cancel anytime.
