World Flavors Cookbook

Tamales de Puerco

Steamed corn masa parcels filled with savory pork in a red chili sauce, wrapped in corn husks.

Cuisine: Mexico

Ingredients

• 1 kg masa preparada (tamale dough)
• Dried corn husks, soaked in warm water
• 500g pork shoulder, cooked and shredded
• Red chili sauce (ancho and guajillo based)

Instructions

1. Mix shredded pork with enough chili sauce to coat well.
2. Spread a thin layer of masa onto the smooth side of a soaked corn husk.
3. Place a spoonful of the pork mixture in the center.
4. Fold the husk over to enclose the filling and fold up the bottom.
5. Arrange tamales vertically in a steamer basket.
6. Steam for about 60-90 minutes until the masa easily pulls away from the husk.
7. Let rest for 10 minutes before serving.