Authentic Homemade Pork Tamales Recipe

Ingredients

3 pounds of pork shoulder
1 tablespoon salt
2 cloves garlic
1 onion, chopped
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 cups dried chili peppers, seeds and stems removed
2 cloves garlic
1 teaspoon salt
1 teaspoon cumin
20 large dried corn husks
4 cups masa harina
1.5 cups lard, melted
1 teaspoon baking powder
1 teaspoon salt
2.5-3 cups pork broth (from boiling the pork shoulder)

Steps and instructions

Place the pork shoulder in a large pot with the salt, garlic, chopped onion, cumin seeds, and peppercorns. Cover with water and bring to a boil.
Reduce heat to low and simmer, covered, for about 2 hours or until meat is very tender. Remove the pork from the pot and save the broth. Shred the meat when it is cool enough to handle.
While the pork is cooking, soak the dried chili peppers in hot water for about 30 minutes or until soft. Drain and place in a blender with the garlic, salt, and cumin. Blend until smooth and set aside.
Mix the shredded pork with the chili sauce until well coated. Set aside.
Soak the corn husks in a large bowl of warm water for about 30 minutes or until soft. Drain and set aside.
In a large mixing bowl, combine the masa harina, melted lard, baking powder, and salt. Gradually add the pork broth, stirring until the dough is spongy and smooth.
Spread about 2 tablespoons of the masa dough on the center of each corn husk. Spoon about a tablespoon of the pork filling down the center of the dough.
Fold in the sides of the husk so the dough encloses the filling. Then fold up the bottom of the husk. Repeat with the remaining husks and filling.
Place a steamer basket in a large pot. Stand the tamales upright in the basket. Pour about an inch of water into the pot, but do not let the water touch the tamales. Cover and steam for about 2 hours or until the dough is firm and pulls away from the husk easily.
Remove the tamales from the steamer and let them rest for a few minutes before unwrapping and serving.

Tools for making

Large pot - for boiling the pork shoulder
Blender - for blending the chili sauce
Large mixing bowl - for combining the masa dough ingredients
Steamer basket - for steaming the tamales
Large pot - for steaming the tamales
Large bowl - for soaking the corn husks
Tongs - for handling the hot corn husks and tamales
Sharp knife - for shredding the cooked pork shoulder
Spoon - for spreading the masa dough and filling onto the corn husks

Recipe variations

Use chicken or beef instead of pork for the filling.
Replace the corn husks with banana leaves for a different wrapping.
Add diced bell peppers or jalapeños to the filling for an extra kick of heat.
Include cheese, such as queso fresco or cheddar, in the filling for a cheesy variation.
Try using different types of chili peppers, such as ancho or chipotle, to change the flavor profile.
Make vegetarian tamales by using beans, tofu, or vegetables as the filling.
Add a touch of sweetness by incorporating raisins or dried fruits into the filling.
Experiment with different spices or seasonings, such as paprika, oregano, or chili powder, to customize the flavor.
Replace the lard with vegetable oil or shortening for a vegetarian or healthier option.
Use gluten-free flour alternatives, such as corn flour or rice flour, for those with gluten sensitivities.

Recipe overview

Indulge in the rich and satisfying flavors of Pork Tamales, a traditional Mexican dish that's sure to please your palate. This recipe will guide you through the process of preparing homemade tamales from scratch, giving you the most authentic taste possible. The juicy, slow-cooked pork shoulder is shredded and mixed with a robust chili sauce, then encased in a soft, moist masa dough before being wrapped in a corn husk. These flavorful parcels are then steamed to perfection, resulting in a delicious treat that's both hearty and comforting. While making tamales is a bit of a time-consuming process, the end result is absolutely worth it. Enjoy these Pork Tamales as they are, or with your favorite salsa or condiments. Get ready to take a culinary journey to Mexico right from your kitchen!

Common questions

Can I use a different cut of pork instead of pork shoulder?
Yes, you can use other cuts of pork such as pork butt or pork loin, but keep in mind that the texture and flavor may vary.
Can I substitute the lard with another fat?
Yes, you can use vegetable shortening or melted butter as a substitute for lard.
How can I make vegetarian tamales?
You can replace the pork with sautéed vegetables, such as bell peppers, onions, and zucchini, for a vegetarian version of tamales.
Can I make the masa dough in advance?
Yes, you can prepare the masa dough in advance and store it in the refrigerator. Just make sure to cover it tightly to prevent it from drying out.
Do I have to use dried corn husks?
Dried corn husks are traditional for making tamales, but if you can't find them, you can use parchment paper or banana leaves as a substitute.
Can I freeze the tamales?
Yes, you can freeze the tamales after they are cooked and cooled. Wrap them individually in plastic wrap and place them in freezer bags. They can be kept frozen for up to 3 months.
How do I reheat the frozen tamales?
To reheat frozen tamales, steam them for about 15-20 minutes until heated through. Make sure to thaw them in the refrigerator overnight before reheating.

Serving dishes and utensils

Large pot - for boiling the pork shoulder and making the pork broth.
Blender - to blend the soaked chili peppers, garlic, salt, and cumin into a smooth sauce.
Large mixing bowl - for combining the masa harina, melted lard, baking powder, and salt to make the dough.
Steamer basket - to steam the tamales upright.
Large pot with lid - for steaming the tamales.
Bowl - for soaking the dried corn husks.
Spoon - for spreading the masa dough on the corn husks and spooning the pork filling.
Knife - for shredding the cooked pork shoulder and cutting the corn husks if needed.
Tongs - for handling the soaked corn husks and removing the steamed tamales from the pot.

Origin stories

In the heart of Mexico, tamales have been a culinary staple for thousands of years, dating back to the civilizations of the Mayans, Aztecs, and Incas. They were often prepared for feasts and served to the gods as a token of gratitude. Tamales were so highly valued because they were portable, easy to cook and did not spoil easily, making them an ideal food for travelers and soldiers. It's also interesting to note that the word 'tamale' derives from the Nahuatl language (language of the Aztecs) 'tamalli' which means 'wrapped food', quite fitting for its preparation and presentation. Today, tamales continue to be a symbol of celebration and are traditionally prepared for special occasions and holidays in Mexican culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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