Authentic Mexican Tamales Recipe

Ingredients for Authentic Mexican Tamales

• Lean Pork
• Masa Harina Flour
• 1 cup lard or vegetable shortening
• 1 teaspoon salt
• Red Chili Sauce
• Corn Husk

How to Make Authentic Mexican Tamales

1. **Prepare the Meat:** In a large pot, combine 2 lbs of your choice of meat (beef, pork, chicken, or a combination) with enough water to cover completely. Add 1 teaspoon of salt. Bring to a boil, then reduce heat to low and simmer until the meat is very tender (approximately 1.5-2 hours, depending on the type of meat).
2. **Shred and Season:** Once the meat has cooled slightly, shred it using two forks. Stir in 1 cup of your favorite chili sauce.
3. **Prepare the Corn Husks (Oujas):** Soak the corn husks (approximately 2 dozen) in warm water for at least 30 minutes to soften them. Drain well.
4. **Make the Masa:** In a large bowl, combine 4 cups of masa harina, 1 cup of lard or vegetable shortening, 1 teaspoon of salt, and about 2 cups of the reserved meat broth (adjust as needed to achieve a smooth, spreadable consistency). Beat until a small amount of the masa floats in a cup of cool water.
5. **Assemble the Tamales:** Spread a thin layer of masa on each corn husk, leaving about 1 inch of space at the top and bottom. Add approximately 1-2 tablespoons of the meat mixture to the center of the masa. Fold the sides of the husk inward, then roll up from the bottom to create a sealed packet.
6. **Steam the Tamales:** Place the tamales upright in a large steamer basket or a deep pot with a steamer insert. Add 1-2 inches of water to the bottom of the pot. Cover tightly and steam for 1.5-2 hours, or until the masa is cooked through and easily peels away from the husk.
7. **Optional additions:** Add 1-2 olives or a few raisins to the center of each tamale for an extra flavor twist.
8. **Serve:** Once cooked, carefully remove the tamales from the steamer and let them cool slightly before serving. Enjoy!