Pork Chile Verde Tamales

INGREDIENTS FOR THE TAMALE DOUGH:

(MAKES 2.2 LBS OF TAMALE DOUGH)

  • 8.8 oz of lard
  • 1 tsp. of salt
  • 1 tsp. of baking powder
  • Corn husks soaked in hot water
  • 4-5 cans of Juanita’s Pork Chile Verde

*This recipe will yield 18 – 24 tamales.

STEP BY STEP:

  1. Open and heat 4 – 5 cans of Juanita’s Pork Chile Verde in a medium pot over the medium heat.
  2. Once the meat is ready, place in a large bowl and break apart into small pieces. Add sauce. Save.
  3. In a large bowl mix the dough, lard, salt and baking powder. Knead well until it’s a smooth consistency with no lumps. Add ½ cup of green salsa from the meat and work it into the dough for added flavor.
  4. Place a spoonful of dough in the corn husk and spread to the desired thickness. Add desired amount of meat and green salsa.
  5. Fold the bottom of corn husk up and then fold in the sides. Repeat until you make the desired number of tamales. Place tamales open side up in a large steamer pot with water. Heat on medium heat for about 1 hour. You can insert a toothpick in the center of the tamale and if it comes out dry then tamales are ready.

Recipe created by: Master Chef Mondragón.

Download the recipe here