Ingredients and Weight:
- Pork shoulder, boneless, skinless (2 pounds)
- Masa harina (1 pound)
- Chicken broth (2 cups)
- Lard (1/2 cup)
- Salt (1 teaspoon)
- Cumin (1 teaspoon)
- Garlic powder (1/2 teaspoon)
- Onion powder (1/2 teaspoon)
- Black pepper (to taste)
- Cornhusks (16)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a slow cooker, combine the pork shoulder, chicken broth, lard, salt, cumin, garlic powder, onion powder, and black pepper. Cook on low for 6-8 hours, or until the pork is tender and shreds easily.
- While the pork is cooking, prepare the masa dough by adding the masa harina to a large bowl. Gradually add the chicken broth while stirring until the dough forms a soft and slightly sticky ball. Cover the dough and set aside to rest for 30 minutes.
- Soak the corn husks in warm water for 30 minutes until soft and pliable.
- Assemble the tamales by spreading a thin layer of masa dough onto the center of a corn husk. Add a spoonful of shredded pork and fold the sides of the corn husk over the filling. Secure the tamales with a piece of twine or string.
- Fill a large steamer or pot with water and bring to a boil. Place the tamales in the steamer and steam for 2-3 hours, or until the masa dough is cooked through.
Nutritional Information:
- Calories: 350 per tamale
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Savory and flavorful
- Tender and juicy pork filling
- Soft and fluffy masa dough
- Authentic Mexican flavors
User Comments:
- "These tamales were absolutely delicious! The pork filling was so tender and juicy, and the masa dough was perfect." - Karen
- "I loved the authentic Mexican flavors in these tamales. They were a hit at my dinner party." - John
- "The instructions were easy to follow and the tamales turned out perfectly. I will definitely be making these again." - Sarah
Special Precautions and Tips:
- To make sure the tamales cook evenly, arrange them vertically in the steamer so that the steam can circulate around them.
- If you don't have corn husks, you can use banana leaves instead.
- Serve the tamales hot with your favorite toppings, such as salsa, guacamole, or sour cream.
