Savory pork tamales are a traditional Mexican dish made with tender pork, flavorful masa, and wrapped in corn husks, perfect for celebrations or family gatherings.
Savory pork tamales are a traditional Mexican dish made with tender pork, flavorful masa, and wrapped in corn husks, perfect for celebrations or family gatherings.
Ingredients
- 2 lbs pork shoulder boneless, cut into cubes
- 30 pieces corn husks soaked in warm water
- 4 cups masa harina for tamales
- 1 cup vegetable shortening or lard
- 1 tbsp baking powder
- 2 cups chicken broth
- 2 tbsp chili powder
Instructions
- Place the pork in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until the meat is tender, about 1 hour.
- Remove the pork from the pot and shred the meat using two forks.
- Prepare the masa by beating the vegetable shortening until fluffy. Add the masa harina, baking powder, and gradually mix in the chicken broth until smooth.
- Mix the shredded pork with chili powder and season with salt to taste.
- Spread a thin layer of masa on each corn husk, add a spoonful of pork in the center, roll up the husk carefully, folding the bottom end.
- Place assembled tamales upright in a steamer. Steam for about 90 minutes, until the masa separates easily from the husk.
Nutrition
Serving: 2gCalories: 350kcalCarbohydrates: 36gProtein: 18gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 250mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 3mg
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I tried making these but they turned out too dry. What did I do wrong?
Tamales are hard to make! It took me forever to roll them and they all fell apart. Maybe I’m just not cut out for this.
I don’t understand why we make them like this? Seems easier to just make a pork burrito!
I followed the recipe exactly, but my masa didn’t rise like I expected. Any tips?
Maybe you didn’t whip the shortening enough? It should be really fluffy for the masa to rise properly. Also, did you use fresh baking powder? Old baking powder might not work well.
I dunno, I always just use the masa as it is, no rising for me! But if you followed it right, maybe try adding more baking powder next time?
Yum! The chili powder gave them a nice kick! I might even try adding cheese next time.
Why do you have to soak corn husks? Seems unnecessary. I just used parchment paper.
These tamales are the best! My family loved them. Will definitely make again.
So glad to hear that! Tamales are a family favorite for sure. 👍
These are the best tamales I’ve ever made! The pork turned out so tender, it was a hit at the family dinner.
Super good! Love these tamales, will make again for sure. My grandma would be proud.
So good! Tasted just like my abuela used to make.
LOL, it took me 90 minutes to steam them, but I was too hungry to wait! Totally worth it though!
90 minutes? That’s a long time! But if it was worth it, then great! I just microwave mine, haha.
Could’ve used more flavor, maybe add some more spices or something. They were a bit bland.
Great recipe, but I think the pork needs to be marinated for more flavor. Next time I’ll try that!
I agree, marinating would be a great idea! It can really enhance the flavors. Can’t wait to see how your tamales turn out next time!
I dunno, I think the recipe is just fine without marinating. It’s pretty flavorful as is. Maybe you should try it without first!
Wow, 90 minutes? My grandma took forever to steam them! Love this recipe!
Pork? Really? I thought tamales were supposed to be vegitarian. Guess I’m wrong.
Pork is the best! If you want vegitarian, just make a different kind. No need to be upset!
Actually, tamales can be made with a variety of fillings, including pork. There are also vegetarian options! It depends on the recipe.
Uh, I don’t get why you have to soak the corn husks? Why not just use them dry?
They were decent but I was expecting more flavor. Needs more chili powder, maybe?
Made these for a party, they disappeared in minutes. Everyone was fighting for the last one!
Sounds awesome! Can’t wait to try it out myself. How spicy is the chili powder you used?