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How to Make Pork Tamales - A Step-by-Step Guide

Pork tamales are a delicious traditional Mexican dish that has been enjoyed for generations. These savory treats are made with a flavorful filling of tender, slow-cooked pork, which is then wrapped in a corn masa dough and steamed to perfection. Tamales are often enjoyed during special occasions and holidays, and they are a beloved comfort food for many. Making pork tamales at home is a labor of love, but the results are well worth the effort.

Making pork tamales is a time-honored culinar...

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Ingredients

  • 15 corn husks, or as needed
  • 2 dried guajillo chile peppers, seeded
  • 1 cup beef broth
  • 1 cup tomato sauce
  • ¼ medium onion, minced
  • 5 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground cloves
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 1 (4 pound) boneless pork butt (shoulder)
  • 2 cups masa harina
  • 2 tablespoons baking powder
  • 2 tablespoons garlic powder
  • 1 teaspoon salt
  • 2 cups beef broth
  • ⅔ cup lard, at room temperature

Information

  • Prep Time: 45 mins
  • Cook Time: 5 hrs 10 mins
  • Additional Time: 1 day
  • Total Time: 1 day 5 hrs 55 mins
  • Servings: 15
  • Yield: 15 tamales

  • Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
  • Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
  • Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
  • Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
  • Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
  • Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
  • Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  • Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.

    • Nutrition

    411 cal.

    • Total Fat: 31g
    • Saturated Fat: 11g
    • Cholesterol: 78mg
    • Sodium: 2474mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 18g
    • Vitamin C: 2mg
    • Calcium: 161mg
    • Iron: 4mg
    • Potassium: 420mg

    Categories

    Savory recipes
    Spicy recipes
    Traditional recipes
    Gourmet recipes
    Vegetarian recipes