Real Homemade Tamales
👩🍳 Step-by-Step Instructions
Step 1: Prep the Corn Husks 🌽
- Place the dried corn husks in a large pot or clean sink and cover them completely with hot water.
- Weigh them down with a heavy plate or bowl to keep them submerged.
- Let them soak for at least 1 hour until they are soft and pliable. Rinse away any corn silk before using.
Step 2: Cook the Pork Tender 🐖
- Place the pork chunks, onion, garlic cloves, bay leaves, salt, and peppercorns into a large pot. Cover completely with water.
- Bring to a boil, then lower the heat to a simmer. Cover and cook for 2 hours, or until the meat is completely tender and easily shreds with a fork.
- Remove the meat to a bowl and let it cool slightly, then shred it finely.
- CRITICAL STEP: Strain and reserve the cooking broth! We will use this liquid gold for both the sauce and the masa.
Step 3: Make the Red Chile Sauce 🌶️
- In a saucepan, cover the cleaned ancho and guajillo chiles with water. Bring to a boil, then turn off the heat and let them sit for 15 minutes to soften.
- Transfer the softened chiles into a blender along with the garlic cloves, cumin, oregano, a pinch of salt, and 1½ cups of the reserved pork broth.
- Blend until completely smooth. Strain the sauce through a mesh sieve into a bowl to remove any leftover bits of skin.
- Pour the sauce over your shredded pork and mix well.
