Red tamales (about 20)

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Red tamales (about 20)

A homemade tamalada for Christmas: about 20 pork tamales in guajillo sauce, in around 3 hours.

What you need

From your shop: 1 kg pork, 350 g lard, garlic, onion and baking powder.

How to make it

  1. Soak the corn husks in hot water for 30 minutes.
  2. Simmer 1 kg of pork with garlic, onion and salt for about 60 minutes; shred it and keep the broth.
  3. Soak 8 seeded guajillo chiles, blend them with 2 garlic cloves, salt and a little broth, and mix with the meat.
  4. Beat 350 g of lard until fluffy; add 1 kg of Maseca for tamales, 1 tablespoon of baking powder, salt and gradually about 1.2 l of warm broth until the dough is soft.
  5. Spread a layer of dough on each husk, add the filling, fold and stand the tamales upright in a steamer.
  6. Steam for 60–75 minutes, until the dough comes away from the husk. Serve with salsa verde.