Tamales de puerco y queso (Pork and cheese tamales)
Be sure to use fresh masa preparada (prepared masa). For pork tamales, shoulder is best.
Gather the whole family to make the tamales — everyone should have a job. To build the tamales efficiently, make an assembly line.
From the story: It’s Tamalada Time
Place pork, cilantro and onion in large stockpot with water to cover and cook over medium heat until pork is very tender, about 2 1/2 hours.
Remove pork from stockpot and cut into 1/2-inch pieces. Set aside.
Place green chiles, and tomato in bowl and mix thoroughly.
Soak husks in sink filled with warm water 15 minutes. Remove and pat dry. Stack in pile.
For each tamale, take a spoonful of masa and spread on corn husk, making sure that tapered end of husk points down and that there is room all around the husk to allow for wrapping. Place a spoonful of chopped pork in the center, add some cheese and 1/2 teaspoon chile mixture. Fold in each side of husk, then fold up from bottom. Set aside. Repeat to make rest of tamales.
When tamales are all formed, place in batches in steamer set over simmering water. Steam until masa is firm, about 1 1/2 hours.
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