Pork Tamale Recipe

Prepare pork

Rinse the pork shoulder and pat dry. Cut into 2–3 large pieces so it fits in your pot. Season the pork with 1 1/2 tsp kosher salt and 1/2 tsp black pepper, rubbing the spices into the meat.

Braise pork

Place the pork in a large pot or Dutch oven. Add the whole yellow onion (peeled and halved), 4 garlic cloves (crushed with the side of a knife), 2 bay leaves, 1 tsp dried oregano, 1 tsp ground cumin and 4 cups water or low-sodium chicken broth. Bring to a simmer over medium-high heat, then reduce to low, cover and simmer gently for 2 to 2 1/2 hours, or until the pork is fork-tender and shreds easily.

Shred and reserve broth

Remove the pork to a large bowl and shred with two forks. Taste and adjust seasoning with remaining 1/2 tsp kosher salt if needed. Strain and reserve 2 cups of the cooking liquid (chicken broth) for the masa; discard solids or reserve onion for mixing into the filling if desired.

Soak chiles

Remove stems and seeds from the guajillo and ancho chiles. Toast them briefly in a dry skillet for 20–30 seconds per side until fragrant (do not burn). Place chiles in hot water to cover and soak for 15 minutes until pliable.

Char tomatoes and aromatics

While chiles soak, char the roma tomatoes and quartered white onion on a hot skillet or under a broiler until blackened in spots, about 5–8 minutes, turning to brown evenly. Lightly char the 2 garlic cloves as well for 1–2 minutes.

Blend salsa

Drain chiles and place them in a blender with charred tomatoes, onion, garlic, 1 tablespoon vegetable oil, 1 tablespoon apple cider vinegar, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Add 1/4 cup of the chile soaking water or reserved pork broth to help blend. Puree until very smooth.

Cook salsa

Heat a small skillet over medium heat with 1 teaspoon oil. Pour the blended salsa into the pan and simmer gently 8–10 minutes to deepen the flavor and remove raw edge. Let cool slightly.

Combine salsa with pork

Toss 2 to 2 1/2 cups of the shredded pork with enough of the cooled red salsa to moisten and flavor the meat (about 1 to 1 1/4 cups salsa, adjust to taste). The filling should be saucy but not watery. Set aside.

Prepare corn husks

Soak the dried corn husks in very hot water for 30–45 minutes until pliable. Rinse and pat dry, then lay them out with the narrow end pointing away from you. Select 24 large husks and keep extras for patching.

Make masa dough

In a large bowl, beat 1 cup lard (or vegetable shortening) with an electric mixer until fluffy, about 3–4 minutes. In a separate bowl combine 4 cups masa harina for tamales, 2 teaspoons baking powder and 1 teaspoon kosher salt. Gradually add the dry mixture to the lard, alternating with 2 cups warm reserved chicken broth, beating until a soft, spreadable dough forms. Test the dough by dropping a small piece into cold water; if it floats, the texture is correct. If it sinks, continue beating in a tablespoon or two more broth or a little more lard until it becomes light and airy and floats.

Assemble tamales

Spread a corn husk on your work surface with the smooth side facing down. Using a spatula or spoon, spread about 1/4 to 1/3 cup of masa in a rectangle in the center of the husk, leaving a 1-inch border on the long sides and 2 inches at the top. Place about 1 to 1 1/2 tablespoons of the pork-salsa filling in a line down the center of the masa. Fold the long sides of the husk over the filling so they meet in the center. Fold up the bottom end toward the top and, if desired, tie with a thin strip of husk or tuck to secure. Repeat until all masa and filling are used, making ~20–24 tamales.

Steam tamales

Arrange tamales standing upright (open end up) in a large steamer with a rack, leaving some room for steam circulation. Cover the top of the tamales with extra damp husks or a damp kitchen towel and a lid. Fill the steamer base with boiling water below the rack level. Steam over medium heat for 1 hour to 1 hour 15 minutes, checking the water level occasionally and adding more boiling water as needed. Tamales are done when masa separates easily from the husk and feels firm and set.

Rest

Turn off heat and let tamales rest in the closed steamer 10–15 minutes before serving to firm up.

Prepare crema and garnish

If using sour cream instead of Mexican crema, thin it to a drizzleable consistency with 1–2 teaspoons of lime juice or milk. Place crema in a squeeze bottle or spoon for serving. Chop 1/4 cup fresh cilantro and crumble queso fresco if using. Cut limes into wedges.

Serve

Unwrap tamales and plate 2–3 per person. Spoon or drizzle additional warm red salsa over the top if desired, add a drizzle of crema, sprinkle with chopped cilantro and queso fresco, and serve with lime wedges on the side.