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Tamale Recipe Pork

A cherished family tradition, these tamales with tender pork filling and soft masa are perfect for any gathering.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 12 tamales
Course: Main Dish
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups masa harina
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup lard or vegetable shortening
  • 2 cups chicken broth or pork broth
  • 2 cups cooked and shredded pork
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 12 dried corn husks soaked in warm water

Equipment

  • Large pot for steaming
  • Mixing bowl
  • Wooden spoon
  • Tamale steamer or rack

Method
 

  1. Soak the dried corn husks in warm water for about 30 minutes.
  2. In a large pot, cook the pork with spices and enough water to cover until tender.
  3. Once the pork is cooked, shred it and mix it with cumin and chili powder.
  4. In a mixing bowl, combine masa harina, baking powder, and salt.
  5. Beat in the lard until fluffy, then gradually mix in broth until you achieve a spreadable consistency.
  6. Take a soaked corn husk and spread about ¼ cup of masa on it, then place a spoonful of the pork filling in the center, fold the sides over, and tie with a strip of husk.
  7. In a steamer, arrange the tamales upright and steam for about 2 hours.
  8. Once cooked, allow the tamales to sit for 10 minutes before serving.

Notes

For a spicier kick, add diced jalapeños to the pork filling. These tamales can be served with salsa verde, Mexican rice, or topped with sour cream or guacamole.