Ingredients
Scale
- 30 corn husks for tamales
- 9 ounces (about 8) tomatillos, husked and rinsed
- 2 serrano chiles
- 1/3 cup roughly chopped cilantro
- 1/3 cup roughly chopped yellow onion
- 2 cloves garlic
- 1 teaspoon Maggi Chicken Flavor Bouillon, divided
- 2 tablespoons grapeseed oil
- 1 pound pork loin, cut into ½-inch cubes
- 1 teaspoon Nescafe Clasico Coffee Granules
- ¼ cup Carnation Evaporated Milk Low Fat
- 5 cups (2 1/2 pounds) prepared masa for tamales
Instructions
- Soak corn husks in hot water for at least 1 hour.
- Combine tomatillos, chiles and enough water to cover in a 3-quart stock pot. Heat over medium-high heat for 12 to 15 minutes or until tomatillos begin to darken. Remove from heat and drain.
- Place cooked tomatillos, chiles, cilantro, onion, garlic and ½ teaspoon bouillon in a blender; cover. Blend until smooth.
- Heat oil in a large skillet over medium heat. Add pork cubes; season with coffee granules and remaining ½ teaspoon bouillon. Cook, stirring frequently, for 20 minutes or until cooked through.
- Add half of the tomatillo salsa to pork. Stir in evaporated milk; cook over medium-low heat, stirring occasionally, for 20 minutes. Remove from heat; let cool.
- Place 1 corn husk on a flat surface, pointy side down. Spread ¼ cup masa over husk; top with 1 ½ tablespoons pork mixture.
- Fold sides over filling. Fold pointy side under.
- Repeat with remaining husks and pork mixture.
- Fill a large, deep pot with 2 to 3 inches of water. Cover the bottom and sides with a layer of corn husks. Stand tamales in the pot with open side up. If pot is too big, put a mug or small bowl inside to ensure tamales stay upright.
- Cover tamales with remaining husks and damp towel; cover with lid. Bring water to boil. Reduce heat to medium, adding water as needed. Steam for 80 minutes or until masa pulls away from husk.
- Serve with remaining tomatillo salsa.
- Tip: Remove serrano chile seeds if you prefer a milder version of this recipe.