Savor these pork tamales made with four different types of chiles for a flavorful and juicy treat.

Quick Info

⏱️ 170 min • 🍽️ 10 servings • ⭐ 100%

Tags

[Gluten-Free] • [Appetizers] • [Dinner] • [Lunch] • [Meal]

Ingredients

• 1½ pounds cubed pork shoulder
• 1 large white onion, quartered, divided
• 16 garlic cloves, divided
• 1 dried bay leaf
• 2½ tablespoons salt, divided, plus more to taste
• Water, as needed
• 6 guajillo chiles, seeds and stems removed
• 4 arbol chiles, seeds and stems removed
• 2 ancho chiles, seeds and stems removed
• 8 piquin chiles, seeds and stems removed
• Freshly ground black pepper, to taste
• 2 pounds premade masa for tamales, room temperature
• ½ cup melted lard
• 1 8-ounce bag of dried corn husks, soaked for 10 minutes in warm water
• Mexican crema
• Crumbled queso fresco
• Chopped fresh cilantro
• Modelo

Instructions Preview

1. Add the pork shoulder, a quarter of the on…
2. Add the guajillo, ancho, arbol, and piquin…
3. Transfer the softened chiles, onion, garli…

…and 6 more steps

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Recipe by: Modelo • From: Tasty