Pork Tamales are a beloved Mexican dish, traditionally made for special occasions or family gatherings. These savory tamales are filled with tender, slow-cooked pork that’s seasoned with a rich blend of spices, and then wrapped in a soft masa dough. Steamed to perfection, they are both hearty and flavorful, offering a satisfying meal that has been enjoyed for generations.
To make the tamales, start by cooking the pork with ingredients like garlic, onion, and dried chilies, such as ancho or guajillo, which give the meat a smoky, deep flavor. Once the pork is cooked, shred it into small pieces, and mix it with a flavorful sauce made from the cooking liquid and the chilies. This creates a juicy, tender filling that’s bursting with flavor.
Next, prepare the masa dough by mixing masa harina (corn flour), baking powder, salt, and vegetable shortening or lard until it reaches a smooth, pliable consistency. This dough is then spread onto corn husks (which have been soaked in water to soften them), and a spoonful of the seasoned pork filling is added to the center. The tamales are then carefully folded and wrapped, ready for steaming.
Steam the tamales for about 1.5 to 2 hours, ensuring they are fully cooked through and the masa is soft. The result is a Pork Tamale that’s rich, flavorful, and has the perfect balance of spicy and savory notes.
Serve your tamales with a side of salsa verde or sour cream for an added burst of flavor. Pork tamales can be enjoyed on their own, or as part of a larger Mexican feast. Whether served for Christmas, New Year’s Eve, or a casual family gathering, Pork Tamales are a heartwarming dish that always bring a smile to the table.
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
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.