Pork Tamales - A Mexican Classic Recipe

Welcome, fellow food lovers, to the heart of Mexican culinary tradition! Today, we're diving into the delightful world of pork tamales, specifically the incredibly flavorful Tamal de Cerdo. If you’ve ever dreamed of making authentic Mexican tamales from scratch, this tamales recipe is for you. Tamales are more than just food; they're a celebration, a labor of love often shared among family, and a staple in Mexican dishes and Mexican food culture. This recipe comes from a place of deep respect for tradition, aiming to bring you a taste of Mexico right into your kitchen. We'll guide you through every step, ensuring that whether you're a beginner or an experienced cook, you'll create tender, savory pork tamales that will impress everyone. Get ready to embark on a delicious journey into Mexican recipes and create a truly memorable meal!

Ingredients

• Pork Filling & Red Chile Sauce Ingredients
• Pork: 3-4 lbs pork shoulder (Boston butt), cut into 2-inch chunks
• Dried Chiles:
• 10-12 large dried guajillo chiles, stemmed and seeded
• 4-6 dried ancho chiles, stemmed and seeded
• 2-3 dried árbol chiles (optional, for extra heat), stemmed
• Aromatics & Spices:
• 1 large white onion, halved
• 6-8 cloves garlic, peeled (divided)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano preferred)
• 2 bay leaves
• Salt to taste
• Black pepper to taste
• Liquid: 6-8 cups chicken broth (or pork broth, water)
• Masa Dough Ingredients
• Masa: 4 cups masa harina for tamales (e.g., Maseca brand)
• Fat: 1 ½ cups lard (manteca de cerdo) or vegetable shortening, softened
• Leavening & Seasoning:
• 2 teaspoons baking powder
• 2 teaspoons salt
• Liquid: 3-4 cups warm chicken broth (or pork broth, water)
• Additional Ingredients
• Wrapping: 1 (12-16 oz) package dried corn husks (about 50-60 husks)

Directions

1. 1. Prep the Corn Husks
2. Soak: Place dried corn husks in a large bowl or clean sink. Cover them completely with very hot water. Place a heavy plate or bowl on top to keep them submerged.
3. Soften: Let the husks soak for at least 1-2 hours, or until they are completely pliable and soft. This makes them easy to work with and fold without breaking.
4. Drain: Once soft, drain the water and pat the husks dry with a clean kitchen towel. Set aside, ready for assembly.
5. 2. Make the Red Chile Sauce & Cook the Pork
6. Rehydrate Chiles: In a pot, combine the guajillo, ancho, and árbol chiles with 4-5 cups of water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the chiles are very soft and pliable.
7. Blend Sauce: Carefully transfer the softened chiles (reserving some of the cooking liquid) to a blender. Add half of the onion, 4-5 cloves of garlic, cumin, oregano, 1 teaspoon salt, and 1-2 cups of fresh chicken broth. Blend until completely smooth. If the sauce is too thick, add more chile cooking liquid or broth, a little at a time, until you have a pourable, slightly thick sauce.
8. Strain (Optional but Recommended): For a smoother sauce, pass the blended mixture through a fine-mesh sieve into a bowl, pressing down on the solids with a spoon to extract all the liquid. Discard the remaining pulp.
9. Cook Pork: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the pork shoulder chunks with salt and pepper. Brown the pork on all sides (you might need to do this in batches).
10. Simmer Pork in Sauce: Add the remaining half onion (sliced), 2-3 cloves of garlic (smashed), and bay leaves to the pot with the browned pork. Pour the chile sauce over the pork. Add enough chicken broth to just cover the pork. Bring to a gentle simmer.
11. Tenderize: Reduce heat to low, cover, and cook for 2-3 hours, or until the pork is fall-apart tender.
12. Shred Pork: Remove the pork from the sauce. Shred the pork using two forks. Discard the bay leaves, onion, and garlic cloves from the sauce.
13. Combine: Return the shredded pork to the chile sauce. Taste and adjust seasoning as needed. The filling should be moist and flavorful. Set aside to cool slightly.
14. 3. Prepare the Masa Dough
15. Cream Lard: In a large mixing bowl or stand mixer with the paddle attachment, beat the softened lard (or vegetable shortening) on medium-high speed for 5-7 minutes, until it's light and fluffy, almost white. This is crucial for tender tamales!
16. Combine Dry Ingredients: In a separate bowl, whisk together the masa harina, baking powder, and salt.
17. Add to Lard: Gradually add the masa harina mixture to the creamed lard, mixing on low speed until just combined.
18. Add Broth: Slowly pour in the warm chicken broth, a little at a time, mixing continuously. Increase speed to medium and beat for 10-15 minutes.
19. Test Masa: The masa is ready when it's light, fluffy, and resembles a soft, spreadable paste. To test, drop a small piece (about ½ teaspoon) into a glass of cold water. If it floats, it's ready! If it sinks, continue beating for a few more minutes and retest. This "float test" indicates the masa is sufficiently aerated.
20. 4. Assemble the Tamales
21. Choose Husks: Select a corn husk with the wider, smooth side facing up. If husks are too small, overlap two slightly to create a larger surface.
22. Spread Masa: Take about 2-3 tablespoons of masa dough and spread it evenly over the wider part of the corn husk, leaving a 1-inch border at the top and sides, and a larger border at the narrow bottom. The masa layer should be about ¼-inch thick.
23. Add Filling: Place 1-2 tablespoons of the pork filling in the center of the masa, in a line.
24. Fold: Fold one side of the corn husk over the filling and masa, then fold the other side over, overlapping them to enclose the filling. The masa should meet or slightly overlap.
25. Secure: Fold the narrow bottom end of the husk up towards the top. This creates a closed bottom. You can tie the tamale with a strip of husk if desired, but often simply folding is enough, especially when steaming them upright.
26. Repeat: Continue assembling until all the masa and filling are used.
27. 5. Steam the Tamales
28. Prepare Steamer: Fill a large steamer pot with water, ensuring the water level is below the steamer rack. Line the rack with extra corn husks (or a clean kitchen towel) to protect the tamales from direct heat and add more steam.
29. Arrange Tamales: Place the tamales upright in the steamer basket, with the folded end down. Pack them snugly but not too tightly, allowing steam to circulate.
30. Steam: Bring the water to a boil, then reduce heat to a steady simmer. Cover the steamer tightly with a lid (you can also cover the tamales with extra husks before the lid for more moisture retention).
31. Cook Time: Steam for 1.5 to 2 hours.
32. Test for Doneness: Tamales are done when the masa easily separates from the corn husk. Carefully remove one tamale, let it cool for a minute, and try to peel back the husk. If the masa sticks, steam for another 15-30 minutes and retest.
33. Serve: Once done, remove from steamer and let them rest for 10-15 minutes before serving. Enjoy your homemade pork tamales!