Sinaloa-Style Pork Tamales

A classic dish from the Mexican state of Sinaloa, these flavor-packed tamales are ideal for a tamalada party, Día de la Candelaria, and any special occasion. Stuffed with Poblano chile strips and juicy shredded pork, potatoes, and olives cooked in a mouthwatering ancho chile sauce, these delicious Sinaloa-style pork tamales are hard to beat.
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Ingredients
40
Portions
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Preparation
5h 30 mins
1h
Medium
  • In a pot with water, place pork, 2 garlic cloves, and onion and cook until cooked through. Shred pork and set broth aside.
  • In a bowl, mix masa dough and broth until fluffy. In another bowl, beat lard. Add beaten lard, baking powder, and salt to the masa dough and mix thoroughly.
  • Soak corn husks in cold water. Drain.
  • For the stuffing: In a skillet, heat lard and fry pork. Add potatoes and olives. In a blender, combine chiles, garlic, cumin, salt, and pepper, blend until smooth, and strain. Add sauce to the pork and adjust seasoning.
  • For assembling the Sinaloa-style pork tamales: Spread one tablespoon of tamal dough in each corn husk. Add a bit of stuffing, some Poblano chile strips, fold, and wrap like a tamal.
  • Repeat with the remaining corn husks, tamal dough, and stuffing.
  • Arrange Sinaloa-style pork tamales in a steamer and steam for about 45 minutes or until the dough comes off the corn husk once opened.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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