Tender masa dough filled with chile-braised pork, steamed in corn husks
Pork Tamales
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr 30 min
Servings
12
24 tamales
Difficulty
Advanced
Cost
Moderate
$$
Recipe at a Glance
Pillowy soft masa dough filled with slow-cooked pork in red chile sauce, wrapped in corn husks and steamed until perfectly tender. A beloved Mexican tradition.
Cuisine: Mexican
Category: Main Course
Difficulty: Hard
Cost: $$
Dietary: Gluten-Free
Quick Summary
150 min total time|12 servings|Hard difficulty
Pillowy soft masa dough filled with slow-cooked pork in red chile sauce, wrapped in corn husks and steamed until perfectly tender. A beloved Mexican tradition.
MexicanGluten-Free
Sarah Chen
(Updated )
Tamales are more than food — they are a tradition. Across Mexico and Latin America, making tamales is a communal event, a tamalada, where family and friends gather to spread masa, fill, fold, and steam dozens of these corn husk-wrapped treasures.
The masa must be perfectly whipped with lard until a small piece floats in water — that is how you know it is light enough. The filling is pork that has been braised until fall-apart tender, then shredded and sauced with a rich red chile paste. Each tamal is a self-contained packet of comfort.
They take time and effort, but one bite of a freshly steamed tamal and you understand why families have been making them for centuries.
Ingredients
- 24 dried corn husks, soaked in hot water 1 hour
- 2 lbs pork shoulder, cut into chunks
- 6 dried guajillo chilies
- 3 dried ancho chilies
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp salt (divided)
- 4 cups masa harina
- 1 cup lard or vegetable shortening
- 1 tsp baking powder
- 2.5 cups warm pork broth (from braising)
Instructions
- 1
Place pork in a large pot, cover with water, add 1 tsp salt. Bring to a boil, reduce heat, and simmer for 2 hours until fork-tender. Reserve 2.5 cups broth. Shred the pork.
- 2
Toast dried chilies in a dry pan, soak in hot water for 20 minutes, then blend with garlic, cumin, oregano, 1/2 tsp salt, and 1/2 cup soaking liquid until smooth. Strain.
- 3
Cook the chile sauce in 1 tbsp oil over medium heat for 5 minutes. Add shredded pork and toss to coat. Set aside.
- 4
For the masa: Beat lard with an electric mixer until fluffy, about 3 minutes. Gradually add masa harina, baking powder, 1 tsp salt, and warm broth. Beat until a small ball of dough floats in water (about 5 minutes of mixing).
- 5
Drain corn husks and pat dry. Spread about 1/4 cup masa on the wide end of each husk, leaving borders. Place 2 tablespoons of pork filling in the center.
- 6
Fold the sides of the husk over the filling, then fold the narrow end up. Tie with a thin strip of corn husk if needed.
- 7
Stand tamales upright in a steamer basket (open end up). Steam over simmering water for 60-75 minutes until the masa pulls away cleanly from the husk.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
LardVegetable shortening or butter
Shortening is closest in texture; butter adds flavor but is less traditional
Pork shoulderChicken thighs or jackfruit
Chicken braises in about 45 minutes; jackfruit for a vegan option
Guajillo/ancho chiliesChili powder (3 tbsp) plus paprika (1 tbsp)
Not as complex but works in a pinch
Tips & Storage
Pro Tips
The float test is essential — if the masa sinks, keep whipping. Light masa = tender tamales.
Do not overfill — too much filling causes the tamales to burst during steaming.
Place a coin at the bottom of the steamer pot. When it stops rattling, you need to add more water.
Tamales need to rest for 10 minutes after steaming to set up properly.
Storage
Refrigerate steamed tamales for up to 5 days. Freeze for up to 6 months — they freeze beautifully. Freeze uncooked assembled tamales for up to 3 months.
Reheating
Steam frozen tamales for 20-25 minutes (no need to thaw). Microwave individual tamales wrapped in a damp paper towel for 2-3 minutes.
Nutrition Facts
Per serving (2 tamales) · 12 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates24g
Fat14g
Fiber2g
Sugar1g
Sodium420mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What if I cannot find corn husks?
- Banana leaves are a traditional alternative, especially in southern Mexico. Parchment paper works in a pinch but is not traditional.
- Can I use butter instead of lard?
- Yes, but lard is traditional and creates the most authentic flavor and texture. Vegetable shortening is the most common substitute.
- How do I know when tamales are done?
- The masa should pull away cleanly from the husk without sticking. If it sticks, steam for another 10-15 minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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