Guajillo Pork Tamales

1. 1

   Soak the corn husks in a heavy pot or skillet filled with water for 24 hours, keeping them fully submerged.

2. 2

   About four hours before the corn husks are ready, place the guajillo chile peppers in a dry skillet over medium heat and toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet and simmer until tender, about 2 minutes. Transfer the chiles to a blender.

3. 3

   Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until the marinade is smooth.

4. 4

   Place the pork butt in a slow cooker and pour the marinade over the top. Cover the slow cooker. Cook on Low until the pork is tender and shreds easily with a fork, 4 to 5 hours.

5. 5

   Shred the pork; return it to the slow cooker and stir it into the sauce until well combined.

6. 6

   Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk together the masa harina, baking powder, garlic powder, and 1 teaspoon salt to combine. Add 2 cups beef broth and the lard; whisk until the mixture is fluffy and well combined (the dough will be sticky).

7. 7

   Place 1 corn husk on a flat work surface; open it and pat it dry. Spread some dough evenly down the center of the husk, leaving space around the edges; dollop a line of pork filling down the center of the dough.

8. 8

   Fold one side of the husk over the filling, then fold the other side to overlap, forming a tube. Fold up the narrow end of the husk to seal the bottom, leaving the top open. Tie the tamale with 1 strip of husk or kitchen twine.

9. 9

   Place a steamer insert into a large saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil.

10. 10

    Place the tamales vertically in the steamer basket, sealed sides down. Cover the pan and steam for 1 hour. Serve hot.

• Calories 550.09 kcal High
• Protein 26.0 g Good Source
• Carbs 35.28 g Moderate
• Total Fat 32.0 g High
• Saturated Fat 10.84 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 77.19 mg High
• Sodium 227.95 mg Moderate
• Fiber 1.98 g Low Source
• Sugar 2.83 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 38.33 mg Low Source
• Iron 3.22 mg Moderate
• Potassium 129.55 mg Low Source
• Vitamin A 16.73 mcg_rae Low Source
• Vitamin C 1.18 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅