Abuela's Authentic Tamales: A Labor of Love, a Burst of Flavor

Tamales are a Mexican culinary treasure, a handheld package bursting with savory goodness. While they may seem intimidating at first, with a little practice and this recipe from Abuela's kitchen, you'll be whipping up delicious tamales in no time.

Ingredients:

For the Masa Dough:

• 2 cups masa harina (corn flour)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable shortening
• 1 1/2 to 2 cups warm chicken broth

For the Pork Filling:

• 1 pound boneless pork shoulder, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (4.5-ounce) can green chiles, diced (mild, medium, or hot depending on your preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

For Assembly:

• 20 dried corn husks (soaked in warm water for at least 30 minutes)
• Achiote oil (optional, for coloring the masa)

Instructions:

1. Making the Masa Dough:
• In a large bowl, whisk together the masa harina, baking powder, and salt.
• Using a pastry cutter or your fingertips, cut the vegetable shortening into the dry ingredients until the mixture resembles coarse crumbs.
• Slowly add the warm chicken broth, a little at a time, until a soft dough forms. You want it to be pliable but not sticky. Be careful not to overmix.
2. Spicing Up the Pork Filling:
• Warm the vegetable oil in a huge skillet over medium warm. Include the pork and cook until browned on all sides.
• Add the chopped onion and garlic, cook for another minute until softened.
• Pour in the diced tomatoes, green chiles, cumin, chili powder, and oregano. Season with salt and pepper to taste.
• Bring to a simmer, then reduce heat and let the filling cook for about 30 minutes, or until the pork is tender and the sauce has thickened.
3. Preparing the Corn Husks:
• Soak the dried corn husks in warm water for at least 30 minutes, or until they are softened and pliable. This will make them simpler to overlay without tearing.
• Rinse each husk under running water to remove any dirt or debris.
4. Achiote Oil Magic (Optional):
• If you want to add a vibrant orange color to your tamales, you can use achiote oil. You can find this at most Latin American grocery stores. Simply rub a small amount of achiote oil onto the masa dough before spreading it on the corn husks.
5. Assembling the Tamales:
• Take one softened corn husk and spread a thin layer of masa dough in the center, leaving about an inch of clearance on the top and one short end. Don't overload the dough, or your tamales will burst open during steaming.
• Place a spoonful of the pork filling in the center of the masa dough.
6. Folding with Care:
• Fold the short end of the husk over the filling, then fold the sides inwards to enclose the filling completely. The tamale should look like a closed envelope.
7. Steaming Time:
• Put the gathered tamales upright in a steamer wicker container. If you don't have a steamer basket, you can create a makeshift one by using a colander placed over a pot of simmering water.
• Add enough water to the pot to reach just below the bottom of the steamer basket. Cover the pot and steam the tamales for 1-1/2 to 2 hours, or until the masa is cooked through and easily separates from the corn husk.
8. Rest and Enjoy:
• Once steamed, carefully expel the tamales from the pot and let them rest for at slightest 10 minutes some time recently unwrapping.  This allows the filling to set further.
• Serve your tamales warm with your favorite toppings like salsa verde, sour cream, or avocado slices.

Tips:

• Masa Consistency: The key to a good tamale is the masa dough. It should be soft and pliable, but not sticky. If your dough feels too dry, add a little more warm broth. If it's too sticky, add a tablespoon.