Tray Of Pork Tamales (20 Ct.) Recipe

Simmer the pork

Place the pork shoulder in a large pot. Add the 1500 ml water, 1 cup chopped onion, 4 garlic cloves (whole), 1 bay leaf, 2 tsp kosher salt (for simmering) and 1 tsp black pepper. Bring to a brisk simmer over medium-high heat, then reduce heat to low and simmer, partially covered, until the pork is very tender and shreds easily, 90–120 minutes. Skim any foam once or twice during cooking.

Reserve cooking liquid and shred pork

When pork is tender, remove it to a cutting board and let cool slightly. Reserve 240 ml (about 1 cup) of the cooking liquid; strain and set aside. Shred the pork into bite-sized pieces with two forks and transfer to a bowl; discard bay leaf and any large pieces of fat you don't want in the filling.

Prepare chile sauce

While the pork is simmering or once reserved liquid is set aside, prepare the chile sauce. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat 20–30 seconds per side until aromatic but not burned. Remove stems and seeds (wear gloves if desired). In the same skillet, add 1 tbs vegetable oil and briefly sauté 1/2 cup of the chopped onion (from ingredients) until translucent, then remove. Place toasted chiles, sautéed onion, 1 garlic clove (taken from the reserved 4 if you prefer), 1 tsp ground cumin, 1 tsp dried oregano, 1 tbs white vinegar and 240 ml chicken broth into a blender. Blend until smooth, adding more broth or reserved cooking liquid if needed to reach a pourable, thick sauce consistency (about 30–60 seconds).

Taste the blended sauce and season with 1 tsp kosher salt (for chile sauce). If sauce is bitter, simmer the sauce in a small saucepan 5–10 minutes to round the flavors.

Combine sauce and pork

Pour the strained chile sauce over the shredded pork in the bowl. Mix thoroughly so the pork is evenly coated. Taste and adjust salt. If the filling seems dry, add a few tablespoons of the reserved cooking liquid. Simmer the sauced pork in a saucepan 10–15 minutes over low heat to let flavors meld. Remove from heat and keep warm for assembly.

Prepare husks and tools

Soak the 22 dried corn husks in hot water for 30–60 minutes until pliable. Meanwhile set up a large mixing bowl and a stand mixer with paddle or a large bowl and sturdy spoon.

Mix dry ingredients

In a bowl, whisk together 5 cups masa harina, 2 tsp baking powder, 2 tsp kosher salt (for dough) and 1 tbs granulated sugar until evenly distributed.

Whip the lard

In the mixer bowl, beat 1.5 cups lard on medium-high speed until light and fluffy, 3–4 minutes. This aerates the fat and helps the masa become tender and spreadable.

Combine masa and broth

With the mixer on low, add the dry masa mixture to the whipped lard in two additions, alternating with the 720 ml warm chicken broth (or warm reserved pork liquid). Mix until combined and smooth, scraping the bowl as needed. The dough should be soft and spreadable but hold shape. If it seems dry, add up to 60–120 ml (¼–½ cup) more warm broth a little at a time.

Test for readiness by dropping about 1 tsp of masa into a cup of cold water; if it floats (and feels light and airy), the dough is ready. If it sinks, beat in another 1–2 tbs of lard and/or a little more warm broth and test again.

Prepare husks and fill

Drain and pat the soaked corn husks dry. Working with a husk laid flat (narrow end towards you), spread about 2–3 tablespoons of masa in a 1/4–1/3-inch thick rectangle in the center of the husk, leaving a 1–2 inch border at the top and bottom. Add about 1–2 tablespoons of the pork filling in a line down the center of the masa. Leave a little space at the top so the masa can expand.

Fold tamales

Fold the sides of the husk over the filling so they overlap in the center, then fold the bottom up toward the center. If desired, tie with a thin strip of husk or kitchen twine to secure; not necessary but helpful for neat steaming. Repeat until you have about 20 tamales. Keep assembled tamales covered with a damp towel to prevent drying.

Set up steamer

Place a layer of softened husks or a piece of parchment in the bottom of a large steamer pot to prevent sticking. Arrange tamales upright (folded end down) or stacked with folded end down, packing them snugly but not so tight that steam can't circulate. Pour water into the steamer chamber (not over the tamales) so it sits below the rack; bring to a gentle simmer.

Steam the tamales

Cover the tamales with leftover damp husks or a clean damp kitchen towel, then put the steamer lid on. Steam over medium-low to maintain a gentle steady steam for 75–90 minutes. Check water level every 20–25 minutes and add more hot water as needed to keep the pot from going dry.

Test for doneness by removing one tamal (use tongs) and letting it cool 2 minutes; the masa should easily pull away from the husk and be firm and not doughy. If dough sticks, steam another 10–15 minutes and test again.

When done, remove tamales and let rest 10 minutes before serving so steam relaxes and tamales set.

Serve tamales warm, unwrapping the husk at the table. Offer optional toppings: Mexican crema, salsa, chopped cilantro, and pickled red onions. One tamal is typically a serving; this tray yields about 20 tamales.

To store: cool completely, then refrigerate in a sealed container up to 3–4 days. Reheat by steaming 10–15 minutes or microwaving wrapped in a damp paper towel until heated through. Freeze cooked tamales in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months; reheat from frozen by steaming 30–45 minutes.