Recipe courtesy of Los Gallos

(Makes 15 tamales)

15 corn husks, soaked overnight
10 cups Maseca corn flour
¾ cup pork lard, melted
¾ cup vegetable lard, melted
7½ cups braised pork loin, chopped
5 cups pork braising liquid or prepared chicken stock
½ cup salsa verde

Slowly add the lards to a mixing bowl of Maseca flour, kneading to incorporate. Then add the stock a cup at a time, kneading until a smooth dough forms. When it doesn’t stick to your hands, it’s ready. Holding a husk open, press an even layer of masa into the husk to within a half-inch of the edges. Add ½ cup chopped pork in a line down the center of the masa. Top with 1 tablespoon salsa verde. Roll the husk so the dough surrounds the meat, then fold the bottoms under. Tie with twine if necessary. Transfer tamales to a steamer and cook for 2 hours.


5 pounds pork loin
2 onions, quartered
1 cup cilantro, chopped

Place ingredients in a stockpot and cover with water. Bring to boil and then simmer, covered, until meat is tender, about 2 hours. Remove meat from pot, cool and chop into medium-size chunks. Reserve meat and cooking liquid.


3 pounds tomatillos, roasted
1 cup cilantro
2 jalapeños
1 lime, juiced
Salt and pepper to taste

Pulse all ingredients together in a blender until a chunky salsa forms.

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