👨‍🍳 조리법

1. 1

   Prepare the filling: In a pot, combine pork, onion, garlic, tomato sauce, cumin, oregano, bay leaf, 2 cups of water, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until pork is very tender. Remove bay leaf. Shred the pork and set aside, reserving the sauce.

   ⏱️ 1 hour 30 minutes
2. 2

   Prepare the masa: In a large bowl, combine masa harina, softened lard or shortening, warm broth or water, and baking powder. Mix until a smooth, soft dough forms. Season with salt.

   💡 전문가 팁: The masa should be the consistency of thick cake batter or soft cookie dough.
3. 3

   Assemble the tamales: Lay a soaked corn husk flat. Spread about 1/4 cup of masa onto the wider end of the husk, leaving a border. Place about 2 tablespoons of the pork filling in the center of the masa. Fold one side of the husk over the filling, then fold the other side to meet it, creating a seam. Fold the pointed end of the husk up. If needed, use a second husk to wrap for extra security.

4. 4

   Steam the tamales: Arrange the tamales upright in a large steamer pot, ensuring they don't touch the water. Cover with a layer of extra corn husks or a clean kitchen towel, then place the lid on tightly. Steam for 1 to 1.5 hours, or until the masa is firm and easily pulls away from the husk.

   ⏱️ 1 hour 30 minutes

   💡 전문가 팁: Add more water to the steamer if it runs low during cooking.
5. 5

   Let the tamales rest for about 10-15 minutes before serving. Serve hot, drizzled with some of the reserved pork sauce.

   ⏱️ 15 minutes