Sinaloa-Style Pork Tamales

Name: Sinaloa-Style Pork Tamales
Prep time: 390 min
Cook time: 60 min
Yield: 40
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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.

Reviewed by Editorial Team of Kiwilimón

Published: 02-02-2022

Preparation

5h 30 mins

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.