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Authentic Pork Tamales Recipe

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Learn how to make traditional pork tamales step by step, perfect for Mexican Christmas celebrations. This recipe guides you through preparing the masa dough and a flavorful pork filling, resulting in tender, steamed tamales.

Ingredients

Scale
  • 3 pounds pork shoulder, cut into 1-inch cubes
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 (4 ounce) can chopped green chiles
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 4 cups masa harina
  • 2 cups warm water
  • 1 cup lard or vegetable shortening
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Corn husks, soaked in warm water for at least 30 minutes

Instructions

  1. Place pork in a large pot and cover with water. Add 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until pork is tender. Drain, reserving about 2 cups of the cooking liquid. Shred the pork.
  2. In the same pot, heat vegetable oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in the shredded pork, green chiles, crushed tomatoes, chili powder, cumin, and oregano. Add about 1 cup of the reserved pork cooking liquid. Simmer for 15 minutes, stirring occasionally. Add more liquid if needed to create a moist filling.
  4. In a large bowl, combine masa harina, warm water, lard or shortening, baking powder, and 1/2 teaspoon salt. Mix until well combined and a smooth dough forms.
  5. Drain the soaked corn husks. Spread about 1/4 cup of masa dough onto the wider end of each husk, spreading it evenly.
  6. Spoon about 2 tablespoons of the pork filling onto the center of the masa dough.
  7. Fold one side of the corn husk over the filling, then fold the other side over to enclose it. Fold the pointed end of the husk up.
  8. Place tamales upright in a steamer basket, open end up. Cover with remaining husks and a damp cloth. Steam for 45 to 60 minutes, or until masa is firm and cooked through.

Notes

  • For a richer flavor, use lard for the masa dough.
  • You can substitute chicken or cheese with chiles for the pork filling.
  • Tamales can be frozen after steaming. Reheat by steaming for about 20-30 minutes.

Nutrition

Find it online: https://blissbatter.com/tamales-recipe-step-by-step/