Pork Tamale Recipe

Simmer pork

Place pork shoulder chunks in a large pot with 4 cups water or chicken stock, quartered onion, garlic cloves, bay leaves, oregano, 1.5 tsp salt and 0.5 tsp black pepper. Bring to a simmer over medium-high heat, then reduce to low, partially cover and cook gently 1 to 1 1/4 hours until pork is fork-tender and shreds easily.

Reserve liquid and shred

Remove pork to a bowl and reserve 1 cup of the cooking liquid. Discard bay leaves and large onion pieces. Shred the pork using two forks or by hand into bite-size strands.

Rehydrate chiles

While pork cooks (or after), place stemmed and seeded ancho chiles in a bowl and cover with hot water. Let soak 15–20 minutes until soft. Drain, reserving 1/4 cup of soaking liquid.

Make chile sauce

Heat 1 tablespoon vegetable oil in a skillet over medium. Add drained chiles and sauté 1 minute. Add canned tomatoes and 1 cup reserved cooking liquid (or a mix with chile soaking liquid) and simmer 8–10 minutes to meld flavors. Transfer mixture to a blender, add chipotle if using, and blend until smooth. Taste and season with salt (about 1/2 tsp) and pepper as needed; return to skillet and simmer 2–3 minutes to thicken slightly.

Combine sauce and pork

Add shredded pork to the chile sauce and simmer together 5–8 minutes so pork absorbs flavor. Adjust seasoning. Remove from heat and let cool to room temperature before assembling tamales. Reserve any extra sauce for serving.

Prepare fat

Beat the vegetable shortening or lard in a medium mixing bowl with an electric mixer (or by hand) until light and fluffy, about 3–5 minutes. If using a stand mixer, use the paddle attachment.

Mix dry ingredients

In a separate large bowl, whisk masa harina, baking powder, salt and sugar until evenly combined.

Incorporate broth

Gradually add the warm chicken/pork broth to the dry masa while mixing with a spoon to make a soft, slightly sticky dough. Start with 2 cups and add more (up to 2.5 cups) until dough comes together and is spreadable.

Combine fat and masa

Add about 1/3 of the masa mixture to the whipped shortening and beat to combine. Continue adding remaining masa in batches, beating well after each addition until the mixture is airy and light. The masa should hold a small indentation when pressed with a finger; if too dry, add up to 1/2 cup extra cooking liquid or water, 1 tablespoon at a time. If too loose, add a little more masa harina (1–2 tbs).

Test masa

To test, drop a small spoonful of masa into cold water — if it floats, the consistency is correct. If it sinks, beat more fat into the masa and test again.

Prepare husks

Soak dried corn husks in very hot water for 30 minutes until pliable. Rinse and pat dry. Lay a husk flat with the wide end toward you.

Spread masa

Using a spoon or small offset spatula, spread about 2 to 3 tablespoons of masa onto the center of each husk, forming a 3x4 inch rectangle and leaving a 1-inch border at the top and sides. The masa layer should be about 1/4 inch thick.

Add filling

Place 1 to 2 tablespoons of the cooled pork filling down the center of the masa. Do not overfill.

Fold and tie

Fold the long sides of the husk over the filling so they meet in the center. Fold up the narrow end toward the center to enclose. If desired, tie with a thin strip of husk to secure. Repeat until all masa and filling are used (about 22–25 tamales).

Steam tamales

Arrange tamales standing upright (open ends up) in a steamer basket with a tight lid, leaving space between them. Add boiling water to the steamer base (about 1–2 inches) and cover. Steam over medium heat 1 to 1 1/4 hours, checking water level occasionally and replenishing with hot water so it doesn’t run dry. After 45 minutes, test one tamale: peel back a little husk—if masa separates easily from the husk and is firm, they are done. If not, continue steaming and check every 10–15 minutes.

Rest

When cooked, remove tamales from the steamer and let rest 10 minutes before serving so masa sets.

Serve tamales warm topped or dipped in extra chile sauce or salsa, sprinkle with crumbled queso fresco, chopped cilantro and a squeeze of lime. Leftover tamales refrigerate up to 3 days or freeze up to 3 months; reheat by steaming or microwaving wrapped in a damp paper towel until heated through.