Dinner for 16

Pork Tamales with corn kernels

Name: Pork Tamales with corn kernels
Total time: 105 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 3 cups masa harina for tortillas; 1 1/3 cup lard; 2 1/2 cups the broth where you cooked the meat; 1 tsp baking powder; salt if needed; 3/4 lb pork shoulder cut into cubes; 2 cloves garlic; 1/4 white onion; 1 bay leaf; 4 cups water; 1 tsp salt; 2 ancho peppers cleaned; 3 guajillo peppers cleaned; 2 small garlic cloves; 1/3 tsp fresh ground cumin seeds; 1 tbsp vegetable oil; salt and black pepper to season; 16 large corn husks plus more for the steaming pot

Pork, chile sauce, and seasoned masa are wrapped in softened corn husks and steamed until firm and tender.

Typical price

$2.02for 4 servings

$0.51 per serving$2.02 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

105 minstart to table
Involveddifficulty
16servings as written
$typical cost tier

Mexican Dairy-free Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Tortillas$0.30 each typical	4	$1.20Typical price
Broth or stock$0.07/oz typical	21 oz	$1.45Typical price
Pork roast, shoulder or loin$2.49/lb typical	0.75 lb	$1.87Typical price
Garlic$0.75 each typical	2.25	$1.65Typical price
Onions$1.29/lb typical	0.1 lb	$0.13Typical price
Corn kernels$0.09/oz typical	20 oz	$1.80Typical price
Total for the servings shown		$8.10

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilBaking powder and sodaSalt and pepperDried herbs, spices and seasoning blendsOlive and cooking oil

Not included in the cost.

Ingredients

3 cups masa harina for tortillas
1 1/3 cup lard
2 1/2 cups the broth where you cooked the meat
1 tsp baking powder
salt if needed
3/4 lb pork shoulder cut into cubes
2 cloves garlic
1/4 white onion
1 bay leaf
4 cups water
1 tsp salt
2 ancho peppers cleaned
3 guajillo peppers cleaned
2 small garlic cloves
1/3 tsp fresh ground cumin seeds
1 tbsp vegetable oil
salt and black pepper to season
16 large corn husks plus more for the steaming pot

Steps

Soak the corn husks in hot water for 10 minutes, using a plate to keep them submerged.
Simmer the pork, garlic, onion, bay leaf, salt, and 4 cups water in a pot for 35 minutes, then reserve 2 1/2 cups broth.
Simmer the ancho peppers, guajillo peppers, small garlic cloves, cumin, and enough water to cover for 10 minutes, then blend with the oil, salt, and pepper.
Mix the masa harina, lard, baking powder, salt, and reserved broth until a soft dough forms.
Spread dough on 16 husks, add pork and chile sauce, fold the sides and bottoms, and arrange the tamales upright in a steamer.
Cook pork until it reaches 145 F inside, then rest it 3 minutes.
Steam the tamales over boiling water for 35 minutes, until the masa pulls cleanly from the husks and the pork reaches 160 F.

Swaps

Pork roast, shoulder or loin for Beef chuck roast or stew beefabout $4.50/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices
Tortillas for Pita or naanabout $0.25/each more at typical prices

Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.