Homemade Tamales

Homemade Tamales with shredded pork, red sauce, tender masa encasing a perfectly seasoned pork and chili filling. . You’ll be making the best tamales ever in no time. these red chile pork tamales are absolutely delicious!

(Homemade Tamales)

For the meat
• 2 pounds pork butt
• 1 yellow onion chopped
• 3 garlic cloves
• 2 bay leaves
• 8 cups of water
• 1/2 teaspoon black pepper
• 1 teaspoons of salt
For the sauce
• 10 dried guajillo peppers
• 3 dried morita peppers
• 1/2 yellow onion
• 2 garlic cloves
• 1 teaspoon cumin
• 5 cups of water
For the masa
• 3 cups of Maseca for tamales
• 2 1/2 cups of pork broth
• 1 cup of chile sauce
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup beef tallow
• corn husks

For the meat

1. Turn on the saute setting in your pressure cooker and add a little oil, then brown the meat on all sides. Add the onion, garlic, bay leaves, water, salt, black pepper. Lock the lid, turn the steam release vent to sealing’ and using the manual setting, adjust it to cook for 60 minutes.
2. When the cook time is up, allow the unit to reduce pressure on its own without opening the steam release vent for 10 minutes, then release the remaining pressure and open the lid.
3. Remove meat from pot and transfer to a large bowl and shred with two forks. Strain the broth and cool it.Skim the fat off from the broth.

For the sauce

4. add chiles, garlic and onion to a pot with about 3 cups of water and bring to a simmer over medium low heat. Simmer for about 10 min or until chiles are soft. Transfer contents to a blender with about 2 cups of the water from the chiles. Blend for 1 minute. add cumin Season with salt.
5. Reserve 1 cup of the sauce for the masa. Add the shredded pork to the chile sauce and stir well.

For the masa

6. Soak the corn husks in water overnight.
   Whip beef tallow mixing bowl. Continue to whip on medium to high speed, while working on the next steps. In a large bowl add the Maseca , baking powder and salt in a bowl and mix well.
7. Add the broth and chile sauce to the Maseca and Mix with the paddle attachment until you have a creamy, peanut butter consistency. You may need to add more broth to get the right texture.
8. Spread 1 tablespoon masa over the corn husks. Add pork onto the masa. Fold each side of the husk and then fold the bottom part of the husk up. Fill the steamer with water then put the steamer insert in and add the tamales standing up. Bring the water in the steamer to a boil and lower it to medium low. Cover and cook for 1 hour enjoy.