Alejandro's Tamales Verdes
From Alejandro Reyes · Grandfather
Family recipe since approximately 1960
Instructions
- 1
Boil the tomatillos and jalapeños until soft, then blend with the onion and cilantro into a green salsa.
- 2
Beat the lard until fluffy, then work in the masa harina, baking powder, salt, and warm broth until it forms a soft dough.
- 3
Spread a spoonful of masa onto each soaked corn husk.
- 4
Add a spoonful of shredded pork and a spoonful of green salsa in the center.
- 5
Fold the husk to enclose the filling, then fold the narrow end up.
- 6
Steam the tamales upright in a large pot for about 2 hours, until the masa pulls away from the husk easily.
Ingredients
- 2 lb pork shoulder, cooked and shredded
- 1 lb masa harina
- 1 cup lard or vegetable shortening
- 1 lb tomatillos, husked
- 2 jalapeños
- 1 white onion
- 1 bunch cilantro
- 24 dried corn husks, soaked
- 1 tsp baking powder
- a pinch salt
The tomatillo-and-pork tamales Alejandro made every Christmas Eve for fifty years.
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