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.
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!
I think I did something wrong because mine came out dry. The pork was kinda tough. Anyone else have this issue?
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.
Is 90 minutes too long? My steam thingy did not work so they got all weird. Not sure what went wrong. 😕
90 minutes is standard for steaming tamales. Maybe check your steamer settings next time? Don’t give up! 🥳
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?
I followed it exactly and somehow my masa never got fluffy. I whisked like crazy anyway, but it was more like thick batter. Any tips?
I don’t really like pork, but my family loved these. The masa was too thick for my liking though.
I didn’t have lard, so I used butter. Not sure how that’s gonna turn out, lol.
Quick question, can I use tortilla instead of corn husks? Asking for a friend. 😂
Yummm tamales! Perfect for a family gathering. I used leftover chicken instead of pork, still turned out great!
I don’t know why people rave about tamales. They seem too complicated. I might just stick to tacos.
Not gonna lie, 4 cups masa harina sounds like a lot with only 2 cups broth. Mine turned out good, but I had to loosen it a ton with extra liquid. Maybe check the consistency before steaming.
Mine didn’t separate from the husk after 90 minutes… I steamed longer (like another 30) and then it finally released. Don’t be afraid to extend the time.
These tamales are absolutely delicious! I made them for my family and they couldn’t get enough! So flavorful!
Really? I found them a bit bland when I made them. Maybe I didn’t add enough seasoning? 🤔
I’m so glad to hear that! These tamales are a family favorite in my house too! Did you add any hot sauce to yours?
I’m skeptical about using only chili powder—no cumin or garlic? It’s okay, but my tamales usually have more depth. Could be just me.
I get why you’re skeptical—chili powder alone can taste a bit flat. But if your pork is well-simmered and you salt the masa/pork right, it can still come out really good. I might add a little cumin next time, though.
Five stars. Easy, no drama. Would make again.
Simple and delicious! Took me back to my grandma’s kitchen. Thanks for this recipe!
I’ve never tried making tamales before, but this recipe was way too complicated. Who has time to steam for 90 minutes?!
Yum! Just like my abuela used to make! Tamales bring back all the good feels!
Super good! But next time I’ll add more chili powder. Also, don’t forget to soak them husks real good.
Absolutely delicious! The pork turned out so tender, and the masa was perfect. Will definitely make these again!
I totally agree! The masa was so fluffy, and the flavors were on point. Best tamales I’ve made yet!
They turned out good, but mine were a bit dry. Maybe I should add more broth next time?
These tamales are amazing! The pork is so tender and flavorful. Can’t wait to make them again!
Wow, I didn’t think tamales could be made this way. Aren’t they usually boiled?
Totally agree! These are the best tamales! My family loved them too!
Loved these! Can’t wait to make them again. Just need more chili next time. Yum!
I don’t know what I did wrong but my tamales came out kind of dry. Maybe my pork broth evaporated too much or I used less shortening. Flavor was still there.
Super complicated! I didn’t have lard, so I used butter and it did not taste right. I guess I need more practice. 🤷♂️
My first batch stuck to the husks 😩. I think I over-steamed or didn’t get the masa right. Still ate them anyway… because tamales are tamales.
I swapped lard for vegetable shortening and honestly it still worked. Flavor was nice and the chili powder came through. 90 minutes steam felt about right.
I struggled with the masa part, mine turned out too dry. Any tips?
I followed it mostly, except I didn’t have chicken broth so I used beef broth… weirdly okay? The chili and pork flavors covered it. Husband said they were “restaurant-ish.”
So good! A bit spicy for my taste but still really good. Must try again but with less chili!
I followed it pretty closely, but I think my masa was a little thick. Still tasted good, though, and the pork stayed tender. Next time I’ll add a splash more broth.
I followed it pretty closely, but my masa was a little thick. Next time I’ll add broth more gradually—maybe I didn’t beat the shortening long enough. Still tasty though, and the timing is solid.
I’ve had masa turn out gummy/thick before. I start adding broth a splash at a time and keep checking the texture—should spread like thick frosting. Also, you might need a bit more broth than 2 cups depending on brand of masa harina.
That sounds about right—if the masa feels thick, it’s usually the broth went in too fast or the shortening wasn’t aerated enough. Beating it fluffy makes a difference for sure. Glad it was still tasty though!
Yummy! I added some jalapeños for spice! 🔥
These came out so good—super tender pork and the masa tasted legit. I subbed pork broth for chicken broth and it was even better. Thanks for the clear steps!
5 stars! I’ve been making tamales for years and this recipe is my go-to now. So tasty and easy to follow!
Wow, wow, wow! These tamales are the real deal! My grandma would be proud. Five stars!
Mine were kinda bland 😕. I think I under-seasoned the pork mixture. Also I used store-bought chili powder that’s not very flavorful. Would love a note about salting the masa too.
I’m skeptical about only 1 tbsp baking powder. Tamales usually need more lift, right? Mine were a bit dense, but flavor was good.
Not gonna lie, mine were kinda dry. I think I simmered the pork too long after shredding? Or maybe I used too little broth in the masa. Flavor was fine.
Tamales is my favorite food! This recipe is so easy to follow!
Took longer than 90 minutes for me. I’m in a high altitude area so maybe that’s why, but I kept steaming until the masa pulled clean. Ended up great—worth it.
Hmm, I thought tamales were made with beef? This recipe is different, but I might give it a try.
I did the broth in small splashes like the steps say and it came out smooth. Tamales held together nicely and peeled easily at the end.
Wait… tamales peeled easily? That usually means you probably steamed them just right but also maybe used too much lard? 😅 I always get stuck husks—how long did you let them rest before peeling?
Love that! Doing the broth in little splashes is exactly what helps the masa stay smooth. Mine used to get lumpy until I started doing it like that—great tip.
I followed exactly and they were honestly perfect. The chili powder gave a nice warmth without being too spicy. My family asked for seconds immediately.
I tried something similar once and mine were kinda dry… did you feel like the 4 cups masa was spot on? Also, 30 husks seems like a lot—was that enough for all the pork?
That sounds awesome—nice warmth but not overpowering is exactly what I look for. Love that your family wanted seconds right away!
I’ve made tamales before and your process is pretty on point. The 90 minutes steaming was key. Next time I might add a little cumin to the pork.
I don’t know. I followed the recipe, but mine came out kinda dry. Maybe I needed more broth?
I think you’re right about the broth! I always add a bit more, just to be sure. Dry tamales are a bummer.
Maybe you just didn’t steam them long enough. I usually check at 60 min but sometimes they need more time. Keep trying!
Not bad, but I wish there was more guidance on seasoning the masa itself. I only salted the pork mixture and it felt a little one-note. Add a bit of salt to the masa next time.
Super comforting recipe. The chili powder worked really well with the pork. I’d love more guidance on salt amounts, but it’s a good base.
Wait… 30 soaked corn husks? I only used like 20 and it still made sense? Also I think I boiled the pork longer than an hour because it wasn’t shredding. Tasty though, just need exact salt, like how many tsp?
Agreed—this is super comforting. The chili powder + pork combo really hits. I’ve started adding salt a pinch at a time and it’s been spot on for me.
Wait… ‘masa separates easily’—mine didn’t separate until like 2 hours. I was worried I ruined them but they finally came together. Worth the patience!
Ugh I felt that too—my first batch was stubborn. Next time I’ll steam a little longer and make sure the masa is really smooth before filling. Glad yours finally came together!
That’s normal, I think. If they’re not separating, you just need more steam time. Mine was like almost 3 hours once bc I packed em too tight lol. Did you wrap them super snug?
These tamales came out way better than I expected. The pork was super tender after an hour, and the masa had a nice, fluffy texture. I used lard and definitely felt like it improved the flavor!
Love hearing that! Tamales are so hit-or-miss for me, so your timing and the fluffy masa details are super helpful. I’ll definitely try lard next time.
pork is bad 4 u. I dont eat it. But looks good 4 meat eaters.
Not bad for a first try! My husks tore while rolling (turns out I didn’t soak long enough). The filling came out great—masa needs a bit more smooth mixing.
Why do you have to soak the husks? Can’t they just be used? Seems silly.
Flavor is good, but 4 cups masa harina seems like a lot for 2 lbs pork? I had extra masa, unless my broth amount was off. Not complaining though—just planning better next time.
Totally fair question—4 cups masa for 2 lbs pork *does* sound like a lot. I’ve usually done less unless I’m making them thicker or my masa batch is for more than the husks.
I think it depends on how much masa you put per husk. If you’re generous with the spread, you’ll definitely end up with extra. Sounds like your ratios still worked though!
These tamales were amazing! I never thought I’d make them at home but they turned out awesome! Definitely a 5-star recipe! 😊
I followed it mostly, but my masa got a little too thick. Next time I’ll add a touch more broth while mixing. Still tasty though!
These turned out so good—rich, hearty, and the masa texture was spot on. I didn’t even need extra sauce. Will definitely make again.
I’m skeptical about the baking powder in tamales. Mine puffed a little but maybe I shouldn’t have expected that? Either way, they were tasty and not dense.
Corn husks are annoying. I soaked mine but they were still stiff, so rolling took forever. Masa still tasted great, just a mess to assemble.
Ugh, I feel you. Corn husks can be *so* stubborn even after soaking. I’ve started soaking longer and trimming the thicker ends—way easier to roll.
Maybe you didn’t soak hot enough? Mine turn way more pliable if I use warm water and weigh the husks down. Still takes practice tho.
Corn husks didn’t soak enough, I think. They were still a little stiff and rolling was annoying. Flavor-wise though, the pork filling tasted legit and not greasy.
Kinda skeptical about the baking powder amount—1 tbsp seems like a lot. I used it and the masa was still tasty, but it felt a tiny bit airy/soft in a weird way.
1 tbsp does sound high, but it might depend on how wet/dense your masa ends up. If your masa was a little airy, I’d cut the baking powder next time to 2 tsp and see—still tasty, just less lift.
Honestly, 30 husks sounded like a lot but I’m glad I soaked extra. Rolling takes patience. The end result was worth it—family went back for seconds.
I was skeptical about the steaming time but 90 minutes was perfect. Next time I’ll season the pork a tiny bit more, but overall delicious.
Way too much work for me, not gonna lie 😅 But I ate them anyway—nice comfort food. Pork shredding was the hardest part.
These turned out *so* tender—my pork shredded like butter after an hour. The masa consistency was key for me, but once I got it right, it was spot on. Will make again!