How To Make Amazing Green Chili Tamales

One of the most under appreciated Mexican dishes is the tamale. Part of it is because of the perception that it is difficult to prepare, and part of it is because they aren’t as widely available as other foods like burritos and tacos. Nevertheless, they are an amazingly tasty part of Mexican cuisine. Here is a great recipe for you to try and make your own tamales and see just how amazing they are:

Chili Verde filling

  • 3 pounds of pork loin
  • 16 ounces of green chile salsa
  • 4 ounces of chopped green chiles
  • 1 ounce of cumin

Sear the pork loin using some heated vegetable oil in a cast iron skillet. Once it’s seared on each side, transfer the pork loin to a slow cooker and add the cumin, salsa, and green chiles. Cook on low heat for 6 hours and shred the pork into small pieces. 

Tamale dough

  • 8 ounces of dried corn husks
  • 1 1/3 cups of lard
  • 1 1/2 teaspoons of kosher salt
  • 1 1/2 teaspoons of baking soda
  • 4 cups of masa
  • 2 cups of chicken stock

Put the corn husks in cold water and allow to soak while you are mixing together the masa dough. Mix together the lard, salt, and baking soda until they are fully mixed together and fluffy. Set the dough aside until the chili verde has been completely cooked.

When the meat is nearly done, add the masa to your dough and continue mixing. Mix in the chicken stock and continue to mix until you have a soft ball of dough.

Assembling the tamales

Spoon a thin layer of dough into a corn husk. Spoon the pork on top of the layer of masa and then top it with another layer of masa. Seal the two layers together on the sides so that the chili verde is in a pocket inside the dough.  Fold the corn husk over the top and sides of the masa dough and tie it with some string, or pieces of corn husk.

Place the finished tamales in a steamer insert over boiling water. Place a lid over the top and steam them for 45 minutes, or until the dough is firm and fully cooked. Allow the tamales to cool for 5 minutes and serve with fresh salsa or hot sauce.

While these tamales do take some time to prepare, prepare a large batch ahead and refrigerate or freeze them for eating later. They’ll soon become a go-to treat for your family. Find more information on excellent Mexican food here.

Author: Anne Mackay

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