Sonia's Pork Tamales Recipe

Braise the pork

Place pork shoulder chunks, halved yellow onion, 6 garlic cloves, bay leaves, 6 cups water, 1.5 tbs salt, and 1 tsp black pepper in a large pot. Bring to a simmer, cover, and cook gently for 1.5 to 2 hours until pork is fork-tender. Alternatively use a pressure cooker: cook on high for 45 minutes and allow natural release. Reserve 1.5 to 2 cups of the cooking broth and discard bay leaves and whole onion.

Shred and season

Remove pork to a cutting board and shred finely with two forks. Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add shredded pork and optional annatto or chile paste; sauté 3–5 minutes until the meat absorbs color and some edges crisp slightly. Add 1/2 to 1 cup reserved braising broth as needed to moisten; taste and adjust salt. Set aside to cool.

Toast dried guajillo and ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until aromatic (do not burn). Remove stems and seeds.

In the same skillet, roast roma tomatoes, onion half, and 3 garlic cloves, turning occasionally, until skins are charred and softened, about 8–10 minutes.

Soak toasted chiles in hot water for 15 minutes to rehydrate. Drain, reserving 1/4 cup soaking liquid.

Place roasted tomatoes, onion, garlic, rehydrated chiles, 1/4 cup chile soaking liquid (or water), 1 tsp salt, and 1 tsp vegetable oil in a blender. Puree until smooth. Taste and adjust salt. If too thick, thin with up to 1/4 cup water.

Optional: heat 1 tsp oil in a small pan and briefly simmer the blended salsa 3–4 minutes to deepen flavor. Cool to room temperature before assembly.

Soak and prepare corn husks: place dried husks in a large bowl and cover with warm water for at least 30 minutes before assembly so they are pliable.

In a large bowl, combine 4 cups masa harina, 2 tsp baking powder, and 2 tsp salt; whisk to blend.

Beat 1 cup lard in a separate bowl using a hand mixer or stand mixer on medium speed until light and fluffy (2–4 minutes).

With the mixer on low, gradually add warm 3 cups broth to the masa mixture, mixing until a loose dough forms. Then add the whipped lard and continue to beat until the masa becomes spreadable and holds together. Test by dropping a small piece of dough into cold water — if it floats, the masa is properly aerated. If it sinks, beat in small additional amounts of lard or a few tablespoons of reserved broth until it floats.

Adjust consistency: the masa should be soft and spreadable but not runny. If too dry, add broth tablespoon by tablespoon; if too wet, add a little more masa harina (1 tbsp at a time).

Prepare steamer: set up a large tamal steamer or a large pot with a steamer basket and bring water to a gentle simmer. Keep heat low enough to maintain steam but not a rolling boil.

Lay a soaked corn husk flat with the wide end nearest you. Using a small spatula or spoon, spread about 1/4 to 1/3 cup of masa onto the center of the husk, making a rectangle roughly 3 x 4 inches and leaving a 1-inch margin at the top and sides.

Place 1 to 2 tablespoons of shredded Sonia's pork filling in the center of the masa. Spoon a small amount (about 1 teaspoon) of salsa roja over the pork if you like a bit of sauce inside (optional).

Fold the sides of the husk toward the center, enclosing the filling, then fold the bottom up. Place the tamal seam-side down in the steamer with the open end up. Repeat until all masa and filling are used, leaving space for steam circulation (stack in layers if necessary).

Steam tamales: cover the steamer and steam gently for 1 to 1 1/4 hours. Check after 45 minutes: if water level in the pot is low, carefully add more hot water. Tamales are done when masa easily pulls away from the husk and is firm.

Remove tamales from steamer and let rest covered for 10 minutes before serving.

To serve, open each tamal and spoon warm salsa roja over or serve salsa on the side. Top with crumbled queso fresco and a spoonful of guacamole. Garnish with chopped cilantro and serve lime wedges alongside.

Leftovers: refrigerate cooled tamales in an airtight container up to 4 days or freeze up to 2 months. Reheat by steaming for 15–20 minutes (from refrigerated) or 30–40 minutes (from frozen) until heated through.