Royalty Fast Food

When you eat Mexican Food Tamales, you are instantly transported back to the streets of Mexico with all the sights, sounds, and, of course, delicious flavors! You will need dried corn husks, masa flour, and whatever flavorings you choose to prepare this Mexican street snack (shredded pork shoulder being the most popular). The cooked masa filling is steamed within the corn husk before being eaten with salsa or by itself.

It takes a lot of labor to make these Mexican Food Tamales, but it’s worth it if you’re willing to put in the time. Families should engage in this enjoyable sport together, just like they do in Mexico!

 Ingredients

• 1 pack of corn husks
• 6 pieces large dried ancho chilis
• 18 ounces of pork shoulder
• 1 large onion
• 6 cloves garlic
• 8 ounces lard
• 4 cups masa flour
• 3 cups Vegetable Stock
• 1 tablespoon Baking Powder
• 1 teaspoon Salt
• 2 tablespoons cumin powder
• 2 tablespoons Vegetable Oil
• 1 Lime

How to Make Mexican Tamales:

1. While assembling the other ingredients, soak the corn husks in water in a large mixing bowl.
2. 2 cups of water should be used to soften the ancho chilies for around 10 minutes.
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3. The ancho chiles should be blended with the water to create a paste-like consistency.
4. In a big pot with the vegetable oil on medium, sear the pork shoulder cubes. Once the onions are golden, add the garlic and continue cooking for another 15 minutes.
5. When the pork is soft enough to shred with a fork, add the blended chiles and simmer it for at least 3 hours on low.
6. In a stand mixer, beat the lard until it is frothy and light.
7. When a smooth and wet dough forms, add the masa corn flour, vegetable stock, baking powder, salt, and cumin.
8. Remove the cooked pork from the heat, transfer it to a big tray, and shred it using a fork.
9. Squeeze the corn husks to drain the majority of the water before removing them from the water.
10. On the bottom two-thirds of the corn husks, spread a thin coating of masa. Next, place a line of pig filling in the center.
11. To enclose the middle meat filling, fold up the tamale from both sides. After that, fold the bottom shut.
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12. In a steamer basket or a big saucepan with a steamer insert, stack the tamales upright.
13. They should steam for between 1 12 to 2 hours, or until they are all fully cooked and can be readily separated from the corn husk, or until the water level in the pot is just below the steamer basket.
14. 20 minutes should pass after which the tamales can be served hot with a lime slice.