Sinaloa-Style Pork Tamales
María Fernanda Hernandez
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
  • 2 kilos masa dough
  • 1/2 liters pork broth
  • 1 kilo lard
  • 2 tablespoons baking powder
  • salt
  • 1/2 kilos pork
  • 2 cloves garlic, minced
  • 1/2 onions
  • 500 grams potato, cut into small-sized cubes
  • 1/2 cups olives, cut into quarters
  • 2 tablespoons lard
  • 4 ancho chiles, rehydrated in boiling water
  • 1 clove garlic
  • 1/2 teaspoons cumin
  • 4 Poblano chiles, charred, trimmed, seeded, peeled, and cut into strips
  • salt
  • pepper
  • corn husks
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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