Pork Tamal Recipe

Braise the pork

Place pork shoulder chunks, quartered onion, 4 garlic cloves, bay leaves, 4 cups water, 1.5 tsp salt and 1/2 tsp black pepper into a large pot. Bring to a boil over medium-high heat, then reduce to low, cover and simmer gently for 1.5 to 2 hours until pork is very tender and shreds easily. Check occasionally and add a little water if necessary to keep meat mostly submerged.

Reserve cooking liquid and shred pork

Remove pork pieces to a bowl and let cool slightly. Reserve 1 cup of the braising liquid and strain it to remove solids. Shred the pork finely with two forks and discard bay leaves and onion halves (or mince onion into the meat if you prefer). Set shredded pork aside.

Prepare chiles

Remove stems and seeds from guajillo and ancho chiles. Heat a skillet over medium heat and toast chiles lightly 10–20 seconds per side until fragrant but not burnt. Transfer chiles to a bowl and cover with hot water; soak 15 minutes until softened. Keep soaking liquid.

Roast vegetables

In the same skillet, add 1 tablespoon oil over medium-high heat. Sear the quartered tomato, 1/2 onion and 2 garlic cloves until blistered and lightly charred, about 4–5 minutes.

Blend sauce

Drain chiles (reserve a couple tablespoons of soaking liquid). In a blender, combine softened chiles, roasted tomato, onion, garlic, 1 cup reserved pork braising liquid, 1/2 tsp cumin, 1/2 tsp oregano and 1 tsp salt. Blend until very smooth, adding a bit of reserved chile soaking liquid if needed to achieve a saucy consistency (about 1/4 cup). Pass the blended sauce through a fine mesh sieve into a bowl to remove skins and seeds.

Cook sauce

Heat the same skillet over medium heat and add the strained red sauce. Simmer 5–8 minutes to deepen flavor and evaporate excess moisture. Taste and adjust salt.

Combine sauce with pork

Pour sauce over shredded pork and mix thoroughly until evenly coated. If mixture seems dry, add a tablespoon or two of reserved braising liquid. Keep warm while assembling tamales.

Soften lard and aerate

If using hardened lard/shortening, warm it slightly until spreadable but not liquid. In a large mixing bowl or stand mixer fitted with a paddle, beat the lard/shortening for 1–2 minutes until light and fluffy. This aeration helps the masa become tender.

Prepare masa

In a separate bowl, whisk together 3 cups masa harina, 2 tsp baking powder and 2 tsp salt. Gradually add half of the warm pork or chicken broth and beat to combine. Add remaining broth a little at a time until a soft, spreadable dough forms that holds together but is not sticky. The masa should have a pudding-like consistency.

Test masa readiness

To test, drop a small piece of masa into cold water; if it floats, it is properly aerated and hydrated. If it sinks, continue beating in a tablespoon of broth or water and test again.

Prepare corn husks

Place dried corn husks in a large bowl and cover with very warm water. Weigh them down if needed and soak 30 minutes until pliable. Rinse any debris from the husks and pat dry. Reserve about 30 husks for assembly and cut away thick inner fibers if necessary to lay flat.

Spread masa on husks

Lay a softened husk flat lengthwise with the narrow end pointing away from you. With a spoon or spatula, spread about 3 tablespoons (approximately 2–3 tbs) of masa in a 1/4–1/3-inch thick rectangle in the center of the husk, leaving a 1/2-inch border on the sides and 1–2 inches at the top and bottom.

Add filling

Place about 1–2 tablespoons of the sauced shredded pork in a line down the center of the masa. Do not overfill; the tamal should close easily when wrapped.

Fold and tie

Fold the sides of the husk in toward the center to enclose the filling, then fold the bottom up and fold the top down to form a neat packet. If desired, tie with a thin strip of husk to secure. Repeat with remaining masa, filling and husks. You should yield about 24–30 tamales depending on size.

Prepare steamer

Set up a large steamer pot with a rack and add water to just below the rack. Place a layer of unused husks or a clean kitchen towel on the rack to prevent tamales from direct contact with water. Bring water to a simmer over medium heat.

Steam tamales

Stand tamales upright in the steamer with the open end up, packing snugly but not too tight. Cover the top of the tamales with a layer of dampened husks or a clean damp kitchen towel, then place the steamer lid on. Steam over simmering water for 1 to 1 hour and 20 minutes, checking every 20 minutes to ensure water hasn't boiled away — add more hot water as needed. After about 1 hour, test a tamal: if the masa pulls away from the husk cleanly, they are done.

Rest and serve

Remove tamales from steamer and let rest 10 minutes before serving. Serve warm, garnished with chopped cilantro if desired. Unwrap from husk and enjoy with extra sauce, salsa or crema.