Tamales

Prep Time: 60 min | Cook Time: 3 hrs | Servings: 40-50 tamales

Ingredients

Meat

• 7-10 lbs pork loin, cut into chunks
• Half of the chili powder (see below)
• 1 1/2 lb lard
• 1 tbsp garlic powder
• 1 tbsp ground cumin
• Salt to taste
• Water

Masa

• 6 cups masa harina
• 2 tbsp salt
• 2 tbsp ground cumin
• 2 tbsp chili powder
• 1 1/2 quarts warm broth (from boiled pork)
• 2 cups lard

Gravy

• 1/3 cup lard
• 2/3 cup flour
• 1/2 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp ground cumin
• 1/2 cup broth from boiled meat
• Salt to taste

Other

• Large bag chili powder, divided (half for meat, half for masa)
• 4 packages corn husks (hojas)

Instructions

Prepare the Hojas

1. Soak corn husks in hot water to soften

Prepare the Meat

1. Cut pork loin into chunks
2. Place in a large pot, add salt, cover with water, and boil until tender
3. Reserve the broth for masa and gravy
4. Chop the boiled meat

Prepare the Gravy

1. Combine lard, flour, and chili powder in a pot and stir together
2. Add garlic powder and ground cumin
3. Add 1/2 cup of broth from the boiled meat
4. Stir until you have a thick gravy
5. Salt to taste
6. Add chopped meat to gravy and mix

Prepare the Masa

1. Heat lard in a small pan until liquified
2. In a mixing bowl, combine masa harina, salt, cumin, and chili powder, stir together
3. Add liquified lard to dry ingredients and mix
4. Slowly mix in warm broth, continue mixing until it has a peanut butter consistency
5. Knead masa until you can pat it and your hand comes away clean

Assemble and Steam

1. Spread masa onto softened corn husks
2. Add meat and gravy filling
3. Fold and wrap the tamales
4. Steam until masa is firm and pulls away from the husk cleanly

Notes

• Save all the pork broth, you need it for the masa and gravy
• Masa consistency is key, should be like peanut butter
• This is a big batch, great for freezing