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If you've never had a fresh tamale, you are missing out! You need to try this recipe right away, because they are so delicious. You might even want to set some of that filling aside and use it for another recipe, it is just that good!

Things You Will Need:

• 4 medium poblano peppers

• 1 medium jalapeño

• 1 pound tomatillos, husked, washed, and halved

• 3 mediums cloves garlic, smashed and peeled

• 1 cup packed roughly chopped fresh cilantro leaves and tender stems

• 1 cup homemade chicken stock or low-sodium broth

• 2 tablespoons juice from 1 lime

• Kosher salt

• Sugar, to taste

• 4 cups shredded pork carnitas

• 1 recipe basic tamale dough

• 3 dozen dried corn husks, soaked in water for at least 1 hour

• Salsa verde, for serving

How To Prepare:

1. Start off by roasting your poblanos and jalapeño peppers. See YouTube videos for tips and tricks on how to do this. Then set aside in a blender (don't turn it on yet).
2. Broil tomatillos on baking sheet for ten minutes. Place these in the blender as well (don't turn it on yet).
3. Next you'll want to add garlic, cilantro, chicken stock, and lime juice to the blender (now you can turn on), blend until smooth. Add salt and sugar until well seasoned. Add shredded pork to the salsa in a large bowl and set aside.
4. (Repeat this process for each tamale assemblage) Place 2-3 tablespoons of tamale dough on corn husk. Spread out a little and then put a tablespoon of your shredded pork salsa mixture on top. Fold over until you've formed a nice bundle of joy. Not sure how to do this park? YouTube it.
5. Cook tamales on steam rack over boiling water, covered, for one hour. Remove and let rest for about fifteen minutes before enjoying.

Note: I love making these and gifting them. Tamales hold up great to freezing, refrigerating and reheating, which helps when you are giving them as a gift and they aren't necessarily going to be eaten right away.

Article Source: Serious Eats