Garlicky Tamales with Chicharron and Salsa Verde

2 Instructions

1. 1

   Soak the corn husks in very hot water for about 30 minutes.

2. 2

   In a pan, heat 2 tablespoons of vegetable oil and toast the garlic and dried chiles until fragrant, being careful not to burn them.

3. 3

   Blend the toasted garlic and chiles with the masa preparada until well combined.

4. 4

   Boil the tomatillos and jalapenos until they are lightly translucent, then blend them together.

5. 5

   In a hot pot, add 1-2 tablespoons of oil and cook the blended salsa until it thickens.

6. 6

   Add the broken chicharron into the salsa and cook for about 10 minutes.

7. 7

   Drain the soaked corn husks and spread a thin layer of masa on each husk.

8. 8

   Add a good amount of the chicharron filling and sprinkle with cheese.

9. 9

   Fold the husks to seal the tamales, pinching the bottom, middle, and top to ensure they are closed.

10. 10

    Place the tamales in a steamer (vaporera) and steam for about 1 hour and 30 minutes.

11. 11

    Let the tamales cool down slightly before serving.