Cooking Times

180 min
Prep Time
90 min
Cook Time
270 min
Total Time

Ingredients (8 items)

500.00 g Masa harina
for tamales
200.00 g Lard
or vegetable shortening
30.00 pieces Corn husks
dried, soaked
800.00 g Pork shoulder
cooked and shredded
300.00 ml Red chile sauce
prepared
200.00 ml Chicken broth
warm
2.00 tsp Baking powder
double acting
2.00 tsp Salt
fine salt

Instructions (6 steps)

1
Soak corn husks in warm water for 2 hours until pliable.
120 minutes
2
Beat lard until fluffy, gradually add masa harina, baking powder, and salt.
3
Add warm broth gradually until masa is spreadable.
4
Spread masa on smooth side of corn husk, add filling.
5
Fold husk to enclose filling, tie with strip of husk.
6
Steam standing up for 60-90 minutes until masa pulls away from husk.
90 minutes