Ingredients
The following ingredients have 10 Servings
- 3 cups of corn masa harina or instant corn masa for tortillas reconstituted with 2 1/2of warm water
- 1 1/3 cup of pork lard or vegetable shortening
- 2 cups chicken broth
- 1 teaspoon of baking powder
- 1 tablespoon of salt
- 1 pound of pork meat used for stews
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 chicken bouillon cube
- 4 cups of guajillo sauce
- 1 cup of Mexican crema for garnishing
Instruction
- On the pressure cooker add the pork and fry with soybean oil, season with cumin, oregano, and chicken bouillon. Add 3 cups of guajillo sauce and cook for 45 minutes.
- For making the guajillo sauce, add 2 garlic cloves, 8 guajillo peppers and 1 cup of water to a saucepan and cook until tender. Blend and strain sauce to get a velvety consistency. Cook at low flame and season with cumin and salt to taste.
- On a bowl add the instant corn masa for tortillas and combine with 2 1/2 cups of warm water until you get a smooth, soft masa. Using the electric mixer, beat the lard with the baking powder for one or two minutes until reaching a light texture. Continue beating and add the smooth, soft masa on three additions. Then add the broth and season with salt. Test the batter has the appropriate consistency by dropping a dollop of the dough on a glass with cold water. If the dough floats the masa for the tamal is good to go.
- Grease the rectangular baking pan and then spoon the tamal batter covering well the bottom of the pan. Then add the pork on guajillo sauce and finish with another layer of the tamal dough.
- Turn on the oven to 385 degrees Fahrenheit and bake the tamal for 40-45 minutes until center springs back when pressed lightly and the top is golden brown.
- Let the tamal pie stand a few minutes before cutting. Serve on a plate and drizzle with some of the guajillo sauce and Mexican crema.
- You can eat with a side of refried beans if desired and paired with Mexican hot chocolate.
