How to make the Best Traditional Pork Tamales de Puerco/Cerdo ⎮Masa para Tamales⎮Dough for Tamales

Here I have for you my version of how I make pork Tamales. I go step by step with you to try and give you an easy understanding of the process, from starting the dough to making the meat stuffing. This is a very traditional meal in our family for the Holidays.. This Tamale recipe is not an exact recipe, I have my recipe listed below. I explain in the video how every family might have a different recipe or make them a little different.
#howtomaketamalesdepuerco #howtomakeporktamales #virtualkitchenwithlaura

Pork-Tamales De Puerco
5-lb. Boneless Boston Pork Butt Roast Cut in large cubes
1 tablespoon salt
1 teaspoon ground cumin
6 garlic cloves crushed
1 teaspoon peppercorns
1 medium onion quartered
Place all ingredients into the stockpot. Add water just to cover the meat. About 4 quarts.
Bring to a boil. After the meat has come to a boil, skim the foam from the top. Try and keep skimming when foam appears. Cook at a low-medium heat for approximately 2 hours, or until the meat is very soft.

Masa
2 lbs. Maseca 6 cups
2 teaspoons salt
1/2 cup chili Colorado (red sauce) (recipe follows)
3 cups (melted) pork Manteca (pork lard or vegetable lard
5 cups pork broth or chicken broth or water

Chili Sauce
8-10 Chili anchos
5 chili Guajillo
2 garlic cloves
1 teaspoon kosher salt
¼ onion
Water to cover


Tamale Dough spreader https://amzn.to/2rJ9TtD
Offset spatula https://amzn.to/34CL15a
Steamer pot https://amzn.to/2sAjW4B
Ojas/Corn Husk leaves https://amzn.to/2OXOBjO
Chili ancho https://amzn.to/37RNgDX
Chili guajillo https://amzn.to/2OBJ9nN
Manteca https://amzn.to/2DCqgut

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Laura Sanchez
PO Box 701131
San Antonio, TX 78270