Tamal de Olla with Salsa Verde

Ingredients

• 2 cups (400g) masa harina (corn flour) 2 cups (400g) masa harina (corn flour)
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120g) lard or vegetable shortening 1/2 cup (120g) lard or vegetable shortening
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1 pound (450g) pork shoulder, cooked and shredded 1 pound (450g) pork shoulder, cooked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) Salsa Verde (store-bought or homemade) 1 cup (240ml) Salsa Verde (store-bought or homemade)
• Corn husks, soaked in water for 1 hour Corn husks, soaked in water for 1 hour

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 20g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, chicken broth, lard or vegetable shortening, baking powder, and salt. Mix well until a soft dough forms.
2. 2.
   In a separate pan, heat some oil and sauté the onion and garlic until translucent. Add the shredded pork, cumin, oregano, paprika, chili powder, and black pepper. Cook for 5 minutes, stirring occasionally.
3. 3.
   Take a soaked corn husk and spread a thin layer of the masa dough onto it, leaving a border around the edges. Spoon a small amount of the pork filling onto the center of the dough.
4. 4.
   Fold the sides of the corn husk towards the center, enclosing the filling, and fold the bottom of the husk up. Secure the tamal by tying it with a strip of soaked corn husk.
5. 5.
   Repeat the process with the remaining dough and filling.
6. 6.
   Place a steamer basket in a large pot and fill it with water, making sure the water does not touch the tamales. Arrange the tamales vertically in the steamer basket.
7. 7.
   Cover the pot and steam the tamales over medium heat for about 1 hour, or until the dough is firm and cooked through.
8. 8.
   Serve the tamales hot, topped with Salsa Verde.

Treat your ingredients with care...

• Corn husks — Soaking the corn husks in water helps to soften them and make them pliable for wrapping the tamales. Make sure to remove any dirt or debris from the husks before using them.

Tips & Tricks

• If you prefer a spicier tamal, add some chopped jalapenos or a pinch of cayenne pepper to the meat filling.
• To save time, you can use store-bought Salsa Verde instead of making it from scratch.
• Serve the tamales with a dollop of sour cream or guacamole for added creaminess.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave.
• Experiment with different fillings such as chicken, beef, or cheese to create variety.

Serving advice

Serve the Tamal de Olla hot, straight from the steamer, with a generous drizzle of Salsa Verde on top. Accompany it with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the tamales on a platter, unwrapped, with the Salsa Verde served in a small bowl on the side. Garnish with fresh cilantro leaves for a pop of color.