Get ready to dive into the world of homemade tamales with a twist! Our Chili Verde Tamales are packed with tender pork, spicy green chilies, and wrapped in a soft, masa dough that’s steamed to perfection. It’s a labor of love that pays off with every delicious bite.
Why This Recipe Works
- The combination of slow-cooked pork and chili verde sauce ensures a moist and flavorful filling.
- Steaming the tamales locks in the flavors and keeps the masa dough light and fluffy.
- Using fresh corn husks adds an authentic touch and makes unwrapping the tamales part of the fun.
Ingredients
- 2 cups masa harina
- 1 cup lard or vegetable shortening
- 2 cups chicken broth
- 1 tsp baking powder
- 1 tsp salt
- 2 cups cooked pork, shredded
- 1 cup chili verde sauce
- 20 dried corn husks, soaked in warm water
Equipment Needed
- Large mixing bowl
- Electric mixer
- Steamer pot
- Kitchen twine
Instructions
Prepare the Masa Dough
In a large bowl, beat the lard until fluffy. Gradually add the masa harina, baking powder, and salt, alternating with chicken broth, until the dough is smooth and holds together. This should take about 5 minutes on medium speed.
Assemble the Tamales
Spread a thin layer of masa dough on the center of each corn husk. Top with a spoonful of shredded pork and a drizzle of chili verde sauce. Fold the sides of the husk towards the center and tie with kitchen twine.
Steam the Tamales
Arrange the tamales upright in a steamer pot. Fill the pot with water just below the steamer basket. Cover and steam on medium heat for 90 minutes, ensuring the water doesn’t completely evaporate.
Check for Doneness
After 90 minutes, remove one tamale to test. The masa should easily pull away from the husk. If not, steam for an additional 15 minutes.
Serve and Enjoy
Let the tamales cool for a few minutes before unwrapping. Serve with extra chili verde sauce on the side for dipping.
Tips and Tricks
For an extra flavor boost, try adding a teaspoon of cumin to the masa dough. If you’re short on time, a slow cooker can be used to prepare the pork filling. Always check the water level in the steamer to prevent burning. For a vegetarian version, substitute the pork with black beans and cheese.
Recipe Variations
- Swap the pork for chicken or beef for a different protein option.
- Add a layer of cheese inside the tamale for a gooey surprise.
- Use red chili sauce instead of verde for a spicier kick.
- Incorporate roasted vegetables into the filling for a healthier twist.
Frequently Asked Questions
Can I make tamales ahead of time?
Absolutely! Tamales freeze beautifully. Just wrap them individually and freeze for up to 3 months. Steam to reheat.
How do I know when the masa is ready?
The dough should be smooth and slightly sticky. If it’s too dry, add a bit more broth; if too wet, add a little more masa harina.
Can I use store-bought chili verde sauce?
Yes, but homemade always tastes better. If you’re in a pinch, a high-quality store-bought sauce will work.
Summary
Our Chili Verde Tamales are a delightful blend of spicy, savory, and soft textures, perfect for any occasion. With a little patience and these detailed steps, you’ll be serving up authentic tamales that’ll impress everyone at the table.