Authentic Homemade Pork Tamales Recipe

The smell of delicious, authentic pork tamales wafting through the kitchen is a surefire way to get your family’s mouths watering. A classic dish that originated in Mesoamerica, pork tamales are a staple of many Latin-American homes. Not only are they tasty, but they’re also easy to make and can be customized to suit any palate.

If you’re looking to bring the flavor of home-cooked pork tamales to your dinner table, there’s no need to look any further than this tried-and-true recipe. What makes this recipe authentic is the use of real pork, as well as a few other key ingredients. The steps are simple enough for even novice cooks to follow, and the result is sure to please everyone at your dinner table. All you need is a few hours and some patience, and you’ll have a batch of delicious pork tamales that will be the talk of the table.

To start, you’ll need to collect all the ingredients for the pork tamales. The pork itself should be cubed or shredded, and you’ll also need lard, chili powder, garlic powder, onion powder, cumin, oregano, bay leaves, salt, pepper, and chicken broth. Once you have all the ingredients on hand, it’s time to begin prepping.

The first step is to cook the pork. Heat a large skillet over medium heat and add the lard. Once the lard is melted, add the pork cubes or shreds and season with the chili powder, garlic powder, onion powder, cumin, oregano, bay leaves, salt, and pepper. Stir everything together and cook until the pork is lightly browned. Add the chicken broth and stir again. Cover the pan and allow the pork to simmer until it’s tender and cooked through, about an hour.

Once the pork is cooked, it’s time to assemble the tamales. Start by soaking the corn husks in warm water until they’re soft and pliable. Then take one husk and spread a spoonful of the cooked pork in the middle. Fold the husk into a pocket and tie it with kitchen twine. Repeat this process with the remaining husks and pork. Once all the tamales are assembled, it’s time to steam them. Fill a large pot with a few inches of water and place a steamer basket in the bottom. Arrange the tamales in the basket and cover with a tight-fitting lid. Steam the tamales for 45 minutes to an hour, or until the husks are tender.

Your pork tamales are now ready to eat. Serve them hot with a dollop of salsa, chopped tomatoes, onions, and cilantro, and a side of rice and beans. Enjoy!

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