Print Recipe
Pin Recipe
[btn-google-source]
Servings: 20
Calories: 234kcal
Ingredients
For the corn husks:
- 8 cups water
- 20 corn husks
For the guiso:
- 2 tablespoons olive oil
- 1 pound pork tenderloin very small chopped
- 1 cup white onion chopped
- 4 garlic cloves minced
- 2 cups diced canned tomatoes
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 2 bay leaves
For the masa:
- 1 cup vegetable oil
- 1 tablespoon salt
- 4 cups corn masa flour
- 8 cups beef broth
- Hot sauce
- Cilantro to garnish
Instructions
- Bring 8 cups of water to a boil in a large pot over high heat. Once the water is boiling, remove it from heat.8 cups water
- Separate, wash, and clean the corn husks. Add them to the boiled water and push them down to soak. Cover the pot and let corn husks soak for 2 hours. Drain and reserve.20 corn husks
- In a cast iron, heat 2 tablespoons olive oil and brown the pork on medium-high heat until the sides of the meat have a caramel color.2 tablespoons olive oil, 1 pound pork tenderloin
- Add the onions, garlic, cumin, bay leaves, and black peppers. Sauté for 5 minutes or until the onions are translucent and softened. Add the canned tomatoes. Cover and cook on medium-low heat for 20 min.1 cup white onion, 4 garlic cloves, 2 cups diced canned tomatoes, 1 teaspoon cumin, 1 teaspoon ground black pepper, 2 bay leaves
Make the masa:
- Add corn masa flour, oil, salt, and 3 cups of beef broth and stir by hand to combine. Stir and knead by hand for 10-15 minutes, adding corn four, and broth as needed. If the masa is too wet, add more corn flour and if it’s too dry, add more broth. You should reach a soft and easy-to-work consistency, similar to play dough.1 cup vegetable oil, 4 cups corn masa flour, 8 cups beef broth, 1 tablespoon salt
Assemble Tamales
- Lay one corn husk, rough side up on a plate or in your hand and add about two tablespoons of masa to the bottom half.
- Spread it out smooth on one half only and add 1-2 tablespoons of the pork filling to the center of the masa.
- Fold the sides into the center of the tamale and fold it in half. Now wrap it again with a second corn husk and fold it like a pocket. Tear off a piece of a small corn husk and tie it around the center of the tamale to seal it. You can also tie them with baking twine.
- Place the tamales into a steamer basket until it is filled up.
- Put a damp kitchen towel over the tamales. Place in a large pot with water below the basket and cover with a lid. Steam for 1 hour.
- Remove and rest for a few minutes before serving with hot sauce and cilantro.Hot sauce, Cilantro
Notes
- Consistency: When preparing your masa dough, aim for a consistency similar to peanut butter or play dough. If it's too dry, add more broth; if it's too sticky, more masa harina.
- Don’t Overfill: It can be tempting to load up on the filling, but too much can make the tamales hard to close. Stick to about 1-2 tablespoons.
- Keep Corn Husks Moist: If the husks start to dry out while you’re working, keep them covered with a damp towel to prevent them from tearing.
- Test for Doneness: To check if tamales are ready, remove one from the steamer and let it sit for a couple of minutes. If the husk pulls away from the masa easily, your tamales are done.
- Steamer Setup: If you don’t have a steamer, you can improvise one with a metal colander or a rack placed in a larger pot covered with a lid. Just make sure the water doesn’t touch the tamales as they steam.
- Season to Taste: Don’t forget to taste your masa mixture and guiso before assembling the tamales. Adjust the seasoning as needed to ensure every bite is as delicious as the last.
Storage and Reheating Instructions
- Cool Before Storing: Let tamales cool to room temperature before storing.
- Refrigerate: Wrap tamales individually in plastic wrap or place them in an airtight container. They will last in the refrigerator for up to a week.
- Freeze: For longer storage, freeze tamales either individually wrapped in plastic and then placed in a freezer bag, or tightly packed in an airtight container. They can be kept frozen for up to 6 months.
- Reheating: To reheat, steam tamales for about 15-20 minutes from the refrigerator, or 30-35 minutes from frozen. You can also microwave them by wrapping in a damp paper towel for a quick option.
Nutrition
Calories: 234kcal | Carbohydrates: 19g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 577mg | Potassium: 404mg | Fiber: 2g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg
Tried this recipe?Let us know how it was!