Pork Tamale Recipe

Place pork shoulder chunks in a large pot and add water, quartered onion, smashed garlic, and bay leaf. Bring to a simmer over medium-high heat, skim any foam, then reduce heat to low, cover and simmer until pork is very tender, about 1.5 to 2 hours.

Remove pork to a cutting board. Reserve 2 cups of the cooking broth and discard bay leaf and large solids. Shred pork finely with two forks or chop into small pieces.

In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add the finely chopped yellow onion and sauté until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in chili powder, ground cumin, dried oregano, salt, black pepper and adobo sauce or tomato paste (if using). Cook spices 1 minute to bloom.

Add shredded pork and 1/2 to 1 cup reserved cooking broth to the skillet. Stir to combine and cook 5–7 minutes so flavors meld and excess moisture reduces. Taste and adjust seasoning. Remove from heat and let cool slightly.

Place masa harina, baking powder and 2 tsp salt in a large bowl and whisk to combine.

Using an electric mixer or by hand, beat lard (or vegetable shortening) into the masa mixture until fluffy and well incorporated, about 3–5 minutes. The mixture should feel light.

Gradually add warm reserved pork broth (or additional warm water/chicken broth) while mixing until a soft, spreadable dough forms. You may not need all the liquid; aim for a dough that when pinched floats in water (float test) or spreads easily but holds shape. If too dry, add up to 1/4 cup more warm liquid; if too wet, add 2 tbsp masa harina.

Place dried corn husks in a large heatproof bowl or sink and cover with very warm to hot water. Weigh them down and let soak at least 30 minutes until pliable. Drain and pat dry. Reserve a few extra husks for lining the steamer if desired.

If husks are large, trim any ragged edges and keep them whole for wrapping. Tear a few into thin strips to tie tamales later if needed.

Set up an assembly area with soaked husks, masa, pork filling, and a small bowl of vegetable oil (or masa fat) and a spoon or spatula.

Lay one husk flat, smooth side down. Spread about 2 tbsp masa onto the center of the husk (adjust to make a 1/4- to 1/3-inch thick rectangle), leaving a 1-inch border on the sides and more at the bottom. Use the back of a spoon or an offset spatula moistened with oil to spread evenly.

Place about 1–2 tbsp of the pork filling in a line down the center of the masa. Do not overfill.

Fold the long sides of the husk inward so they meet in the center, covering the filling. Fold up the bottom of the husk toward the center. If necessary, tie with a thin strip of husk to secure. Repeat until all masa and filling are used — should yield about 24–30 tamales depending on size.

Prepare a large steamer pot with a rack and add 1–2 inches of water; bring to a simmer. Stand tamales upright in the steamer with the open ends up, packing them snugly. Cover the top with a layer of remaining husks or a damp kitchen towel to prevent direct steam contact.

Cover the pot and steam over medium-low heat for 1 to 1.25 hours, checking occasionally to ensure water hasn’t boiled away. Add more simmering water as needed. Start checking at 50 minutes: a tamale is done when masa easily separates from the husk.

When done, remove tamales from steamer and let rest 10 minutes before serving.

While tamales steam, make pico de gallo: combine diced tomatoes, red onion, cilantro, minced jalapeño (if using), 1 tbsp lime juice (from 1 lime), and 1/4 tsp salt in a bowl. Toss and taste; adjust lime and salt as desired.

Mix sour cream with remaining lime juice (about 2 tsp) to thin slightly and brighten flavor. Adjust to taste.

Serve tamales hot topped with a spoonful of sour cream and fresh pico de gallo on the side.