Tamales de Chicharron con Queso

2 Instructions

1. 1

   Prepare the masa by mixing 2 cups of masa harina with 1 cup of water until smooth.

2. 2

   In a pot, combine the prepared chile verde with the chopped chicharron and let it cook for about 20 minutes.

3. 3

   Take a portion of the masa and flatten it in your hand, add a spoonful of the chicharron and cheese mixture, and fold it up.

4. 4

   Place the tamales in a steamer and boil for about 1 hour and 30 minutes until cooked through.

5. 5

   Whip the lard in a stand mixer until light and fluffy, about 5 minutes, then beat in the masa harina and salt a little at a time, alternating with warm chicken or pork stock, until the dough is spreadable and floats when a small ball is dropped in cold water.

6. 6

   Soak the corn husks in hot water until pliable, about 30 minutes, then pat dry.

7. 7

   Spread 2-3 tablespoons of masa onto each husk, top with crumbled chicharrón, a strip of queso fresco and a spoon of salsa verde, then fold the husk over to enclose.

8. 8

   Stand the tamales upright in a steamer, cover with extra husks and a damp cloth, and steam for 60-75 minutes until the masa pulls cleanly away from the husk.