Authentic Pork Tamales
Tamales are a treasured dish woven into the fabric of Mexican culinary tradition, often prepared for celebrations, holidays, or family gatherings. This recipe for authentic pork tamales is inspired by generations-old methods, using slow-cooked pork, a flavorful red chile sauce, and tender masa steamed in corn husks. The beauty of tamales lies not only in their rich, comforting taste but also in the communal aspect of making them—a culinary ritual that brings people together, creating lasting memories as well as delicious food.
Equipment
- Steamer pot
- Large mixing bowl
- Dutch oven or large saucepan
- Blender
- Foil or corn husk ties (optional)
Ingredients
For the Pork Filling:
- 2 ½ pounds pork shoulder cut into large chunks
- 1 medium yellow onion quartered
- 4 cloves garlic peeled and smashed
- 2 teaspoons kosher salt
For the Red Chile Sauce:
- 5 pieces dried ancho chiles stemmed and seeded
- 2 pieces dried guajillo chiles stemmed and seeded
- 2 cups pork broth or water from cooking pork
- ½ teaspoon ground cumin
- ½ teaspoon oregano preferably Mexican oregano
- ½ teaspoon salt or to taste
For the Masa Dough:
- 4 cups masa harina such as Maseca brand, for tamales
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 ⅓ cups lard or vegetable shortening, room temp
- 2 ½ cups warm pork broth
For Additional Items:
- 18 pieces dried corn husks soaked in hot water until pliable
Instructions
- Cook Pork: In a large Dutch oven, combine pork shoulder, onion, garlic, and 2 tsp of kosher salt. Cover with water (about 6–8 cups), bring to a boil, then simmer (covered) for 2 hours or until fork-tender. Skim foam as needed. Reserve 4 cups of the broth and shred the pork after it has cooled slightly.
- Make Red Chile Sauce: Toast chiles in a dry skillet over medium heat until fragrant (about 30 seconds per side). Soak in hot water for 15 minutes. Blend soaked chiles with 2 cups pork broth, cumin, oregano, and salt until smooth. Strain through fine mesh for a silky sauce. Combine with shredded pork and simmer for 10 minutes on low to absorb flavor.
- Prepare Masa Dough: In a large bowl, beat lard until fluffy (about 3–4 minutes). In another bowl, combine masa harina, baking powder, and salt. Mix dry ingredients into the lard, adding warm broth gradually. Beat until dough is spongy and spreads easily—a pinch should float in water when ready.
- Assemble Tamales: Drain corn husks and pat dry. Spread 2–3 tablespoons masa dough on the smooth side of each husk, leaving space at the sides and bottom. Add a spoonful of pork filling in the center. Fold sides inward, then bottom up. Tie with husk strips if desired.
- Steam Tamales: Arrange upright in a steamer basket lined with husks. Steam over gently boiling water for 1.5 hours (covered), keeping water replenished. Tamales are done when they pull away cleanly from the husk.
Notes
- For a vegetarian version, replace pork with roasted vegetables and use vegetable shortening in the masa.
- Chill the filling overnight to enhance flavors and ease assembly.
- Make the red chile sauce and pork filling a day in advance to save prep time on assembly day.
Nutrition
Calories: 159kcalCarbohydrates: 21gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 855mgPotassium: 235mgFiber: 2gSugar: 1gVitamin A: 296IUVitamin C: 2mgCalcium: 66mgIron: 3mg
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