Tamales are a traditional Mexican dish, beloved for their rich flavors and hearty texture. Pork tamales are one of the most popular variations, filled with tender, slow-cooked pork that’s been simmered in a flavorful red chile sauce. Wrapped in a soft corn dough (masa) and steamed in corn husks, these tamales are a comforting dish often made for special occasions or family gatherings. The process takes some time, but the results are well worth it, as each bite is a perfect combination of savory filling and fluffy masa.
Ingredients:
For the filling:
- 2 lbs pork shoulder or pork butt
- 4 cups water (for boiling)
- 2 cloves garlic
- 1 onion, quartered
- 2 teaspoons salt
- 2 dried guajillo chiles, seeded and stemmed
- 2 dried ancho chiles, seeded and stemmed
- 2 cups water (for chile sauce)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin
- 1 teaspoon oregano
For the masa:
- 4 cups masa harina (corn flour for tamales)
- 3 cups pork broth (reserved from cooking the pork)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup lard or vegetable shortening
For assembly:
- 20-30 dried corn husks (soaked in warm water for 30 minutes)
Instructions:
- Cook the pork: Place the pork in a large pot with 4 cups of water, garlic, onion, and salt. Bring to a boil, then reduce the heat and simmer for 2-3 hours, until the pork is tender and easily shredded. Reserve the broth, shred the pork, and set it aside.
- Make the chile sauce: In a saucepan, bring 2 cups of water to a boil and add the dried chiles. Simmer for about 10 minutes until the chiles are softened. Transfer the softened chiles and the water to a blender and blend until smooth. Strain the sauce to remove any solids.
- Cook the sauce: Heat the vegetable oil in a skillet over medium heat. Add the strained chile sauce, cumin, and oregano. Simmer for 10 minutes, stirring occasionally. Add the shredded pork to the sauce and mix well, ensuring the pork is coated. Set aside.
- Prepare the masa: In a large bowl, beat the lard or shortening until fluffy. In a separate bowl, mix the masa harina, baking powder, and salt. Gradually add the masa mixture to the lard, alternating with the pork broth, until a smooth, spreadable dough forms.
- Assemble the tamales: Drain the soaked corn husks and pat them dry. Spread a thin layer of masa over the smooth side of each husk, leaving about 1 inch at the top and bottom. Place a spoonful of the pork filling in the center, then fold the sides of the husk over the filling. Fold up the narrow bottom end and tie if necessary.
- Steam the tamales: Place the tamales upright in a large steamer pot, with the open ends facing up. Steam for 1-1.5 hours, or until the masa is firm and pulls away from the husk easily.
- Serve: Let the tamales rest for a few minutes before serving. Enjoy with your favorite salsa or hot sauce.
Tamales can be stored in the fridge for up to a week or frozen for several months. Reheat by steaming or microwaving for best results.
