Inspired By: https://www.joshuaweissman.com/recipes/best-easy-authentic-tamales-recipe

Ingredients:

Pork Meat:

• 2 lbs (900g) boneless boston butt, large 2.5” cubes
• 3 Tbsp (40 ml) high heat cooking oil
• 1 yellow onion, sliced
• 4 cloves garlic, sliced
• Kosher salt and pepper to taste
• 3 bay leaves
• 1 cinnamon stick
• 2 sprigs fresh oregano
• 5.75 cups (1.3 L) filtered water

Chili Sauce:

• 3 ancho peppers, seeded and stemmed
• 3 guajillo peppers, seeded and stemmed
• Reserved pork broth, enough to cover chilis
• 1.5 tsp ground cumin, toasted
• 6 cloves garlic
• 3 Tbsp (40 ml) neutral tasting oil
• Kosher salt

Chicken Meat:

• 7lbs half breasts with ribs or thighs (just make sure you use bone, it will help your chicken not to be dry)
• 1/2 onion
• Garlic head cut in half
• 4 bay leaves
• Salt

Green Sauce:

• 14 tomatillos
• 2-5 chili serrano or jalapeños
• 6 Anaheim/ hatch chiles
• 1/2 white onion
• 3 garlic cloves
• 1/2 bunch of cilantro
• 1/2 tsp cumin
• 1/2 tsp whole black pepper
• 1/2 tsp oregano
• 3 cloves
• 3 tbsp chicken bouillon

Masa:

• 1 lb of lard
• 6 cups of masa
• 1 tbl salt
• 1 tbl garlic powder
• 1 tbl onion powder
• 1 tbl cumin
• 3/4 Chili Sauce or Green Sauce depending on the meat
• 6 cups of stock (chicken or pork)

Instructions:

Pork Meat:

1. Start by patting dry the meat with paper towels and cut into 2.5” cubes.
2. Add high heat cooking oil to a dutch oven and heat over medium-high heat until screaming hot.
3. Sear the pork in batches, browning all sides for about 2 minutes each. Set aside.
4. Reduce the heat to medium, add in oil (if needed), and add in onions and garlic. Season with salt and pepper. Saute for 2 minutes or until softened.
5. Add the bay leaves and cinnamon stick, then stir in. Return the meat to the pot and top with oregano sprigs.
6. Cover with filtered water. Turn the heat to medium-high and once boiling return to low.
7. Cover and let simmer for 1-2 hours.
8. Remove meat (and only meat) and strain all the vegetables out of the broth and reserve the liquid.
9. Using 2 forks, shred the meat while it is still hot.

Chili Sauce:

1. Start by stemming and seeding peppers.
2. Place into a bowl and cover (just enough to cover the chilis) with hot broth from earlier. Cover with plastic wrap, press to keep submerged and let rest for 5-10 minutes.
3. Once chilis are soft and easy to tear, place into a blender with cumin and garlic cloves. Add a little rehydration liquid and begin blending.
4. Blend on high speed until smooth as possible.
5. Drizzle in neutral tasting oil and once blended and emulsified season to taste with salt.
6. Start by adding half of your sauce to mix with the shredded meat, and reserve a cup for serving.
7. Shred chicken. Remove skin and bones.

Chicken Meat:

1. Add chicken, bay leaves, garlic head, salt, and half an onion. Bring to a boil.
2. Once at a boil skim the top off and discard.
3. Reduce to medium head and let it simmer for 30 minutes.
4. Remove chicken breasts from brother after 30 minutes. Keep brother to make with masa.
5. Put sauce in pan. Let it come to a simmer.
6. Once at a simmer. Remove 1 cup of sauce for masa later. We then add the shredded chicken.
7. Cook for another 10 minutes.
8. Once 10 minutes is done. Remove from heat and let it cool down.

Green Sauce:

1. Place tomatillos and serranos in a pot with water. Turn on heat medium-high.
2. Once water starts to boil. Remove from heat.
3. Drain water.
4. Roast onion and anaheim peppers. Once they are charred. Place them in a bowl to be steamed for 20 min.
5. Peel skin, remove seeds, and stem from pepper.
6. Blend anaheim peppers, tomatillos, serrano, onion, 3 garlic cloves, small bunch of cilantro, spices, and chicken bouillon.

Corn Husk:

1. Start by placing the corn husks into a large bowl and cover with boiling water. Let sit and rehydrate for 20 minutes.
2. In a separate bowl, add in instant masa flour, baking powder, and salt. Whisk together.
3. In a separate bowl, add lard whisking vigorously until creamy.
4. Add in the masa flour and fold together. Once mixed add in pork broth from earlier.

Masa:

1. Use a stand mixer to beat the lard and 2 tablespoons of broth until fluffy (3-5 min).
2. Combine the masa flour, baking powder, salt, garlic powder, onion powder, and cumin in a separate bowl.
3. Stir into the lard mixture.

Assembly:

1. Take a couple corn husks and tear into thin strands to tie the tamales later.
2. On a rehydrated corn husk, add the masa flour and using a plastic wrap on top, gently spread with your hands to about ¼” thick.
3. Place the pork in the middle of the masa, folding one side over the meat and folding the other side over to completely shut.
4. Once a tube is formed, take the bottom of the tamale and tie using the corn husk thread from earlier. Tamp the top of the tamale down.
5. Fill a large pot with ½” of water and set a large steamer pot in the larger pot.
6. Bring the water to a simmer and once steaming place the corn husks into the steamer with tied side down.
7. Cover and steam for 45 minutes to 1 hour.
8. Serve with chili sauce from earlier or the desired sauce.