There are a lot of different corn husk Mexican food recipes out there. However, this one below is a must-try tamale recipe that tender, light, and very flavorful, but not greasy at all. The corn husk below uses pork as fillings, but you can switch it with chicken, beef, veggies, beans, or any of your preference. Here is the perfect cooking corn husk wrapped Mexican food formula to recreate at home.
- 1.25 lbs. pork loin
- 1 clove garlic
- 1 onion, halved
- 4 California chili pods
- 1.5 tsp salt
- 2 cups water
- 2 cups masa de maiz
- 8 oz. dried corn husks
- 1 can beef broth
- 1 cup sour cream
- 2/3 cup lard
- 1 tsp baking powder
- ½ tsp salt
- Put pork loin, garlic, and onion on Dutch oven then cover with water. Boil them and simmer in low heat for two hours or until the meat is thoroughly cooked.
- Remove seeds and stems of chili pods by using rubber gloves. Put them in saucepan and add 2 cups of waters. Let it simmer without cover for about 20 minutes, then let it cool down.
- Place chili pods and water inside blender and blend until refined. Strain the blend, add salt, and let it set aside.
- Shred the cooked pork loin. Then mix it with chili sauce in a container.
- Fill a bowl with warm water and soak your corn husks inside.
- Using another container, mix broth and lard. Beat the mix until it turns fluffy then add masa de maiz, salt, and baking powder. Stir the mix while gradually adding the broth until it turns into spongy dough.
- Spread the mixed dough over corn husk in a quarter or a half inch of thickness. Fill the center with meat, a tablespoon each.
- Fold the husks and put them in steamer for about an hour.
- Take off the tamales from corn husk and drizzle them with chili sauce. Pour sour cream (mix with chili sauce for thicker consistency). The corn husk Mexican food is ready to be served.
Generally, you can keep the tamales in fridge for about three days or in the freezer for about three months. Use zip-lock to eliminate air on the storage container. If you want the tamales to be as fresh as possible, wrap these corn husk Mexican food in plastic warp individually.