A pork tamale is a traditional dish made from a soft masa dough filled with savory meat and steamed inside a dried corn husk. The filling features tender shredded pork simmered in a smooth sauce made from dried red chiles, garlic, and oregano.
Making tamales takes a few hours, but the process is straightforward when broken down into steps. You can prepare the meat and chile sauce one day and assemble the tamales the next. They make a large batch, so you will have plenty to freeze for quick dinners later in the month.
Why is Pork Tamale a Must-Try?
Whipping the lard before adding the masa creates a lighter, softer dough that steams up fluffy.
Using the reserved pork cooking liquid in the masa adds deep, savory flavor to the outer dough.
Blending the rehydrated chiles with fresh water and seasonings makes a smooth, vibrant sauce without needing store-bought enchilada sauce.
Ingredients for Pork Tamale
• Dried corn husks: You can find these in the international aisle of most grocery stores or at Mexican markets. Sort through them and discard any that are torn.
• Pork shoulder: This cut has enough fat to stay moist during the long simmering and steaming process. You can also use pork loin if you prefer a leaner option.
• Dried red chile pods: New Mexico, Guajillo, or California chiles work well. Remove the stems and shake out the seeds before boiling to reduce the heat and bitterness.
• Unprepared masa: Look for fresh, unprepared masa for tamales in the refrigerated section of Latin markets, or use masa harina mixed with warm water according to package directions if fresh is unavailable.
• Lard: Traditional tamales rely on lard for their distinct texture and flavor. Vegetable shortening is a direct substitute if you want to avoid pork fat.
Exact quantities are in the recipe card below.
How to Make Pork Tamale
Step 1: Cook the pork and chiles
Simmer the pork until tender enough to shred. In a separate pot, boil the dried chiles until they soften, then blend them with water, garlic, and oregano. Mix the shredded meat with the blended sauce.
Step 2: Prepare the masa
Beat the lard until light and fluffy. Add the fresh masa, baking powder, and salt. Slowly incorporate the reserved pork cooking liquid until the dough feels like thick buttercream.
Step 3: Assemble and steam
Spread a thin layer of masa onto a soaked corn husk. Add a spoonful of the meat filling, fold the husk to enclose the center, and steam the tamales upright until the dough is firm and pulls away cleanly.
What to Serve with Pork Tamale
Serve warm with a side of pinto beans, Mexican rice, and a bowl of fresh salsa for dipping.
Expert Tips for Pork Tamale
Food safety reminder: Whole cuts of pork must reach a safe internal temperature of 145°F (63°C) with a 3-minute rest. For tamales, the pork is cooked well past this point until it is tender enough to shred.
If your steamer pot runs low on water during the long cooking time, carefully pour boiling water down the side of the pot to avoid pouring water directly onto the tamales.
Soak more corn husks than you think you need. Some husks will be too small or split, and you can use the extra ones to line the steamer basket.
How to Store and Freeze Pork Tamale
Store leftover tamales in an airtight container in the refrigerator for up to 4 days. Freeze wrapped tamales in a heavy-duty zip-top bag for up to 3 months. Reheat by steaming for 15 minutes or wrapping in a damp paper towel and microwaving for 2 minutes until hot.
Pork Tamale Recipe FAQs
How do I know when the tamales are done steaming?
Pull one tamale out of the pot and let it cool for a few minutes. If the corn husk peels away cleanly without the masa sticking to it, they are ready.
Can I use masa harina instead of fresh masa?
Yes. If you cannot find fresh unprepared masa, use a bag of masa harina labeled for tamales. Mix it with warm water or broth according to the package directions until it reaches a dough consistency, then proceed with whipping it into the lard.
Why are my tamales dry?
Dry tamales usually happen if there is not enough fat in the dough or if they are steamed for too long. Make sure to whip the lard thoroughly and do not skip adding the cooking liquid to the masa.
Pork Tamale
Ingredients
- 2 packages dried corn husks about 60
- 3.5 pounds boneless pork shoulder 1.6 kg
- 28 dried red chile pods stemmed and seeded
- 5 cups water plus more for boiling, 1.2 L
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 5 pounds unprepared masa for tamales 2.3 kg
- 3 cups lard or vegetable shortening 615 g
- 3 teaspoons baking powder
- 7 teaspoons salt divided
Instructions
- Submerge the corn husks in a large bowl or sink filled with very hot water. Place a heavy plate on top to keep them submerged. Let them soak for at least 45 minutes until pliable.
- Place the pork in a large pot and cover it with water. Bring to a boil, then reduce the heat and simmer until tender, about 1.5 to 2 hours. Ensure the pork reaches a safe internal temperature of 145°F (63°C) with a 3-minute rest, though it will need to be cooked much longer to shred easily.
- Transfer the cooked pork to a cutting board to cool slightly, reserving 3 cups (710 ml) of the cooking liquid. Shred the pork into small pieces.
- While the pork cooks, place the dried chiles in a separate pot and cover with water. Boil for 15 minutes until soft. Drain the chiles and place them in a blender with 5 cups (1.2 L) of fresh water, 2 teaspoons of salt, the minced garlic, and the oregano. Blend until smooth.
- In a large pot, combine the shredded pork and the blended red chile sauce. Simmer over medium-low heat for 10 minutes, stirring frequently.
- In a very large bowl, beat the lard or shortening with an electric mixer until fluffy. Add the masa, baking powder, and the remaining 5 teaspoons of salt. Mix well. Slowly knead in the reserved 3 cups (710 ml) of pork cooking liquid until the dough is light and creamy.
- Take a soaked corn husk and pat it dry. Spread a 1/4-inch (6 mm) layer of masa over the wide end of the husk. Spoon about 1/4 cup of the pork mixture down the center of the masa.
- Fold the long sides of the husk together so the masa encloses the filling. Fold the narrow, empty tail end of the husk up toward the center.
- Fill a large steamer pot with enough water to reach just below the steamer basket. Arrange the tamales upright in the basket with the open ends facing up. Cover and steam over low heat for 1 to 1.5 hours, adding more water to the pot if needed, until the masa easily peels away from the husk.
Notes
