- 2 1/2 lbs pork shoulder trimmed of fat and diced
- 8 cups water
- 1 medium onion quartered
- 2 cloves garlic minced
- 2 1/2 teaspoons salt
- 1/4 cup lard
- 1/3 - ½ cup chili powder and ½ tablespoon for the dough, depending on your spice tolerance
- 4 cups masa harina
- 1/2 teaspoons baking powder
- 30 corn husks dried, about 8 inches long
Pork tamales are a holiday tradition in Mexico, enjoyed on Christmas and New Year's Day. They do take a bit of effort to make, but they are totally worth it!
There are two keys to making the perfect tamales. First, you need to make your own masa, or dough. And second, you need to spread the masa thinly on the husk. It also helps if you have the right tools in the kitchen to steam up enough for a large crowd. A large stockpot will help you save time in the kitchen and make enough tamales for your loved ones and guests. After all, it's the holidays, so the more the merrier!
Don't forget to invite your family to help you prepare them. That's almost as fun as eating them!
Freeze any leftover tamales for future meals by leaving them in the husks and placing them in freezer bags. To reheat, thaw and wrap in a wet paper towel and microwave for 2 minutes for one or two tamales, or re-steam them. Learn more about Princess House and enter for a chance to win a Princess Heritage® Stainless Steel 30-Qt. Stockpot here!