Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: For the Masa:; 2 cups instant corn masa flour; 1 1/2-2 cups warm water or broth; 1/2 teaspoon salt; 1/3 cup coconut oil (softened), lard, shortening, or vegetable oil; 1 teaspoon chili powder; For the Tamales:; 20-24 dried cornhusks, rehydrated in boiling water for 20 minutes; 2 cups of your filling of choice (see options below)

Pork Tamale Filling

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5 from 4 reviews

Author: Hilah Johnson
Yield: 16 1x

Ingredients

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Pork Filling
2 cups cooked, shredded pork roast (you could also use chicken here)
1 ancho chile, soaked in boiling water 5 minutes, stem removed
2 cups water
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 jalapeno, minced
1 tablespoon garlic (about 2 large cloves)

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Instructions

Put the ancho chile, water, and spices in a blender and whizz around until smooth. Put in a small pot with the shredded pork and simmer about 20 minutes until the water is absorbed or evaporated. Taste for salt and spice.

Find it online: https://hilahcooking.com/how-to-make-tamales/

Pork Tamale Filling

Ingredients

Instructions

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