Print

Tender Pork Tamales

tender pork tamales recipe - featured image
Print Recipe

This tender pork tamales recipe delivers authentic flavor with slow-cooked pork and fluffy masa dough, perfect for family gatherings and cozy meals.

Ingredients

Scale
  • 2 pounds pork shoulder, trimmed and cut into chunks
  • 1 large white onion, quartered
  • 4 garlic cloves, peeled and smashed
  • 2 dried guajillo chiles, stems removed and seeded
  • 2 dried ancho chiles, stems removed and seeded
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper, to taste
  • 4 cups masa harina
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups pork lard or vegetable shortening
  • 2 1/2 cups warm chicken broth
  • 30–40 dried corn husks, soaked in warm water for 1 hour

Instructions

  1. Prepare the Pork: In a large stockpot or Dutch oven, add pork shoulder chunks, quartered onion, garlic cloves, and enough water to cover the meat by 1 inch (about 6 cups). Bring to a boil over medium-high heat, then reduce to a simmer. Skim any foam from the surface. Cover and let simmer gently for 2 to 2 1/2 hours, or until pork is tender and easily shredded.
  2. Make the Chile Sauce: While pork cooks, toast dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl and cover with hot water. Let soak for 15 minutes until soft. Drain and add to a blender with 1/2 cup soaking liquid, cumin, oregano, and apple cider vinegar. Blend until smooth. Season with salt to taste.
  3. Shred the Pork: Once pork is tender, remove from pot with tongs and shred finely using two forks. Discard onion and garlic. Mix shredded pork with chile sauce until well coated. Set aside.
  4. Prepare the Masa Dough: In a large bowl, combine masa harina, baking powder, and salt. In a separate bowl, use an electric mixer to whip the lard or shortening until fluffy (about 2-3 minutes). Gradually add masa mixture and warm chicken broth alternately to the whipped lard, mixing on medium speed. The dough should be soft and spreadable but not sticky. Test by dropping a small piece in cold water; if it floats, it’s ready.
  5. Assemble the Tamales: Drain soaked corn husks and pat dry. Spread about 2 tablespoons of masa dough onto the smooth side of each husk, spreading into a thin, even layer about 4×5 inches. Add 1 tablespoon of pork filling in the center. Fold sides of husk over the filling, then fold the bottom up and the top down to seal.
  6. Steam the Tamales: Set up your steamer with water just below the rack. Arrange tamales standing upright with open ends up. Cover tamales with a damp kitchen towel and lid. Steam over medium heat for 1 1/2 to 2 hours, checking water every 30 minutes and adding more as needed. Tamales are done when masa easily peels away from husk and filling is hot.
  7. Rest and Serve: Let tamales rest for 10 minutes after steaming to firm up and make unwrapping easier. Serve warm with salsa, crema, or your favorite toppings.

Notes

Low and slow simmering of pork is key for tender meat. Whip lard into masa dough until fluffy for light texture. Keep corn husks soaked until assembly to prevent tearing. Use the floating test with masa dough to check readiness. Steaming time may vary; check tamales by peeling one open to ensure masa separates easily.

Nutrition

Keywords: pork tamales, tamales recipe, homemade tamales, authentic tamales, masa harina, slow-cooked pork, Mexican food

Find it online: https://bitefuljoy.com/tender-pork-tamales-recipe-easy-homemade-authentic-flavor-guide/