Easy Authentic Tamales That Anyone Can Make

After the countless suggestions, and since these are a common holiday recipe, it’s time to finally make tamales. Turns out, I really think that homemade tamales are so easy that genuinely anyone could make them if they just show some love. Tender, perfectly moist, and perfect.

Corn Husks: https://amzn.to/3r39w7p
Ancho Chilies: https://amzn.to/385l6Gp
Guajillo Chlies: https://amzn.to/3r39zA7
Masa Flour: https://amzn.to/37kF94u

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Ingredients you’ll need:

Meat Ingredients:
– 2 lbs (900 g) Boneless Pork Shoulder, cubed
– 3 Tbsp (40 ml) High Heat Cooking Oil
– 1 Yellow Onion, sliced
– 4 Cloves Garlic, sliced
– Salt
– Pepper
– 3 Bay Leaves
– 1 Cinnamon Stick
– 2 Sprigs Oregano
– 5.75 Cups (1.3 L) Filtered Water

Chili Sauce Ingredients:
– 3 Ancho Peppers, deseeded & destemmed
– 3 Guajillo Peppers, deseeded & destemmed
– Beef Broth, enough to cover chilis
– 1.5 tsp Ground Cumin
– 6 Cloves Garlic
– 3 Tbsp (40 ml) Neutral Tasting Oil
– Salt

Husks Ingredients:
– 40 Corn Husks
– Boiling water, enough to cover husks
– 3.25 Cups (395 g) Masa Flour
– 1 tsp (4 g) Baking Powder
– 1 Tbsp (14 g) Kosher Salt
– 1 1/3 Cup (257 g) Lard, room temperature
– 2.5 – 3 Cups (600-700 ml) Pork Broth