Entree: Mexico – Durango & Zacatecas – Tamales Zacatecanos (Corn masa tamales filled with seasoned pork cooked in a red chile sauce and steamed in corn husks)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 45 min

Ingredients

2 lb (900 g) pork shoulder, cut into large pieces
1 medium onion, about 6 oz (170 g), halved (one half for cooking pork, one half for sauce)
4 cloves garlic, about 12 g
6 cups (1.4 L) water, plus additional as needed for cooking
5 dried guajillo chiles, stems and seeds removed, about 1 oz (28 g)
2 dried ancho chiles, stems and seeds removed, about 0.5 oz (14 g)
1 tsp (2 g) ground cumin
1 tsp (1 g) dried Mexican oregano
1/2 tsp (1 g) ground black pepper
1 1/2 tsp (8 g) kosher salt for cooking pork, plus additional to taste
3 cups (360 g) masa harina for tamales (not cornmeal)
2 cups (480 ml) warm pork cooking broth (reserved) plus more if needed (estimated edible portion: 480 g)
1 cup (225 g) lard or vegetable shortening, softened
1 1/4 tsp (6 g) baking powder
1 tsp (5 g) salt (for masa)
30–40 dried corn husks, about 12 oz (340 g) total, soaked in warm water until pliable
Optional: chopped cilantro and salsa for serving

Instructions

1. Place the pork shoulder, half the onion, 2 garlic cloves, 1 1/2 teaspoons salt, and 6 cups water in a large pot. Bring to a boil, skim off any foam, then reduce the heat and simmer until the pork is very tender, about 1 1/2–2 hours. Reserve 2 cups of the cooking broth. Let the pork cool enough to handle, then shred it.
2. While the pork cooks, briefly toast the guajillo and ancho chiles in a dry skillet until fragrant, taking care not to burn them. Soak them in hot water for 15–20 minutes until softened. Drain, reserving some soaking liquid.
3. Blend the softened chiles with the remaining half onion, remaining garlic, 1/2 cup reserved pork broth or chile soaking liquid, cumin, oregano, and black pepper until smooth. Strain the sauce through a fine sieve into a small saucepan. Simmer for 6–8 minutes, then season with additional salt as needed.
4. Stir the shredded pork into the chile sauce and simmer for 10–15 minutes so it absorbs the flavors. Adjust the seasoning, then set the filling aside to cool.
5. Beat the softened lard or vegetable shortening in a bowl until light and fluffy. In a separate bowl, combine the masa harina, baking powder, and 1 teaspoon salt. Gradually beat the dry mixture into the fat, alternating with warm reserved pork broth, until a soft, spreadable dough forms. Test a small piece in cold water; it should float. Add more broth if the dough is too dry.
6. Drain the soaked corn husks and pat them dry. Spread about 2–3 tablespoons (30–45 g) of masa in the center of each husk, leaving a border. Add 1–2 tablespoons (15–30 g) of pork filling to the center. Fold the sides over the filling, then fold up the bottom. Tie with thin strips of husk if desired.
7. Stand the tamales upright in a steamer basket with their open ends facing up. Add water to the pot, keeping it below the tamales. Cover and steam over medium heat for 1–1 1/2 hours. Check the water level occasionally and add more hot water as needed. The tamales are done when the masa separates easily from the husks.
8. Let the tamales rest for 10 minutes before serving. Serve hot, with chopped cilantro and salsa if desired.