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Pork Tamales: Tender and Flavorful

A close-up of several tender pork tamales, unwrapped to reveal the savory filling, served on a decorative plate.
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Learn to make authentic pork tamales, a comforting dish perfect for holidays and family gatherings. This recipe guides you through preparing the masa, a savory pork filling, and assembling and steaming tamales using corn husks.

Ingredients

Scale
  • 1 pound pork shoulder, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 1/4 cup masa harina
  • 1/4 cup lard or vegetable shortening
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 (10 ounce) package dried corn husks, soaked in warm water for 30 minutes

Instructions

  1. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the pork pieces and brown on all sides.
  2. Add the chopped onion and minced garlic to the pot. Cook until the onion is softened, about 5 minutes.
  3. Stir in the cumin, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the pork is very tender.
  5. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot with the cooking liquid. Simmer uncovered for 10-15 minutes, or until the sauce has thickened slightly. Remove from heat and let cool.
  6. In a medium bowl, combine the masa harina, lard or shortening, baking powder, and salt. Gradually add about 1 cup of the pork cooking liquid (strained) to the masa mixture, stirring until a soft dough forms. You may not need all the liquid. The dough should be spreadable but not sticky.
  7. Drain the soaked corn husks. Spread about 1/4 cup of the masa dough onto the wider end of each corn husk, spreading it evenly.
  8. Spoon about 2 tablespoons of the pork filling onto the center of the masa dough.
  9. 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 to secure the tamale.
  10. Arrange the tamales upright in a steamer basket over a pot of boiling water. Make sure the tamales are not touching the water. Cover the steamer basket tightly with a lid or foil.
  11. Steam for 45-60 minutes, or until the masa is firm and pulls away easily from the husk.
  12. Let the tamales rest for 10 minutes before serving.

Notes

  • For a spicier filling, add more cayenne pepper or a pinch of chili powder.
  • If you don’t have lard, vegetable shortening can be used as a substitute.
  • Ensure the tamales are packed snugly in the steamer but not too tightly, allowing steam to circulate.
  • You can prepare the pork filling and masa dough a day in advance and refrigerate.

Nutrition

Find it online: https://recipestokeep.com/pork-tamales-recipe-masa-corn-husk/