Name: Savory pork tamales with salsa roja
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 1 serving
Ingredients: 5 oz pork tenderloin, finely diced; 100 g masa harina; 100 g dried corn husks, soaked in warm water; 1 tsp extra virgin olive oil; 1/2 cup reduced-sodium chicken broth; 1/4 tsp baking powder; 3 tbsp red salsa; 1/2 tsp cumin; 1/2 tsp chili powder; 1/4 tsp garlic powder; 1/2 tsp salt; 2 cups water

Nutrition

Per serving

1,003 calories

Protein: 50g; 19% of calories
Carbs: 162g; 64% of calories
Fat: 19g; 17% of calories

Instructions

Prep 40 min · Cook 50 min

Submerge the corn husks in a large bowl of warm water. Soak for 30 minutes until pliable, then drain and pat dry.
Heat a skillet over medium heat. Add the diced pork, chili powder, cumin, garlic powder, and half the salt. Cook for 8 minutes until browned and 145°F. Stir in the salsa and simmer for 2 minutes to thicken.
In a mixing bowl, combine masa harina, baking powder, and the rest of the salt. Stir in the olive oil and chicken broth until a soft, spreadable dough forms. If too dry, add a spoonful of water.
Lay a corn husk flat. Spread half the masa dough onto the center, leaving a border. Spoon half the pork filling into the center. Fold the sides of the husk over the filling, then fold up the bottom. Repeat with the remaining dough and filling.
Add water to a large pot and insert a steamer basket. Stand the tamales upright in the basket with the open ends facing up. Cover and steam for 45 minutes until the dough easily pulls away from the husk.

Nutrition

Ingredients

Instructions

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