NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.13 cup Masa harina

0.33 cup Chicken bone broth

2 whole Dried guajillo chiles

1 clove Garlic

0.25 tsp Ground cumin

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

3 whole Corn husks

PREPARATION

• 1

  Place the corn husks in a large bowl of hot water and weight them down with a plate to soak for at least 30 minutes until pliable.

• 2

  Remove stems and seeds from the dried guajillo chiles, then simmer them in boiling water for 10 minutes until soft.

• 3

  Transfer the softened chiles to a blender with the garlic, cumin, oregano, sea salt, black pepper, and 2 tablespoons of the soaking water; blend until completely smooth.

• 4

  Cut the pork shoulder into 1-inch cubes and sear in a non-stick pan over medium-high heat until browned on all sides.

• 5

  Pour half of the red chili sauce over the pork, reduce heat to low, cover, and simmer for 45 minutes until the meat is tender enough to shred with two forks.

• 6

  In a medium bowl, combine the masa harina with the chicken bone broth and one tablespoon of the remaining chili sauce, stirring until a moist, spreadable dough forms.

• 7

  Pat the corn husks dry and spread about 2 tablespoons of the masa mixture onto the center of each husk, leaving a 1-inch border at the sides and bottom.

• 8

  Place a portion of the shredded pork in the center of the masa, fold the sides of the husk inward so the masa surrounds the meat, then fold the bottom of the husk upward.

• 9

  Stand the tamales upright in a steamer basket over boiling water, cover tightly, and steam for 50-60 minutes until the masa easily pulls away from the husk.

• 10

  Allow the tamales to rest for 10 minutes before serving with the remaining red chili sauce drizzled over the top.