Print

Authentic Pork Tamales

A close-up shot of a stack of freshly made pork tamales, wrapped in corn husks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make tender, flavorful pork tamales from scratch. This recipe guides you through preparing the masa, a savory pork filling, and steaming them to perfection for a classic taste of tradition.

Ingredients

Scale
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 4 cups chicken broth, divided
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups masa harina
  • 1 cup lard or vegetable shortening, softened
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water or more as needed
  • 1 pound dried corn husks, soaked in hot water for 30 minutes and drained

Instructions

  1. In a pot, combine pork shoulder, 3 cups chicken broth, chili powder, cumin, oregano, 1/2 teaspoon salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until pork is tender. Remove pork, shred it, and set aside. Strain the cooking liquid and reserve 1 cup for the masa.
  2. In a large bowl, beat the softened lard or shortening with an electric mixer until light and fluffy.
  3. In a separate bowl, whisk together masa harina, baking powder, and 1/2 teaspoon salt.
  4. Gradually add the masa harina mixture to the beaten lard, alternating with the reserved 1 cup of cooking liquid and 1/4 cup of water. Beat until the masa is smooth and fluffy, about 5-7 minutes. It should have a consistency like thick cake batter. Add more water, a tablespoon at a time, if needed.
  5. To assemble, spread about 1/4 cup of masa onto a softened corn husk, leaving a border. Place about 2 tablespoons of shredded pork filling in the center of the masa.
  6. Fold the corn husk in half lengthwise, then fold the sides in to create a neat packet. Tie with a strip of corn husk if needed. Repeat with remaining masa and filling.
  7. Arrange the tamales upright in a steamer basket, open end up. Do not overfill the steamer. Cover with a lid and steam over simmering water for 45-60 minutes, or until the masa is firm and pulls away easily from the husk.
  8. Let tamales rest for 10-15 minutes before serving.

Notes

  • For a spicier filling, add a pinch of cayenne pepper or a chopped jalapeño to the pork while simmering.
  • Ensure your masa is light and fluffy; this is key to tender tamales.
  • Test for doneness by removing one tamale from the steamer. If the masa is firm and easily separates from the husk, they are ready.
  • You can prepare the pork filling and masa dough a day in advance. Store them separately in the refrigerator.

Nutrition

Find it online: https://recipestokeep.com/tamales-recipe/