How to Make Pork Tamales

These tamales combine succulent pork with the deep flavors of enchilada and taco sauce, all wrapped in a soft, steamed masa dough. Perfect for gatherings or a weekend project, we will guide you through the tradition of tamale-making, one delicious step at a time.

I married into a Mexican family. This was a culinary culture shock at first – Mexican food for the holidays? Yup.

Today, my love for Mexican food is nothing short of an obsession. I never can get enough of it.

After our grandmother passed away, it seemed only fitting to carry on the tradition and keep making tamales. That first year, we had zero clue what we were doing, but we adapted, changed things, fused things and now we make tamales our way – and they are absolutely delicious.

Over time, we’ve found methods to make it easier and have learned a couple tricks along the way.

Step by Step Guide to Making Pork Tamales

Ingredients Preparation:

1. Start by preparing the pork. Opt for a pork shoulder or pork butt, trimming off any excess fat. This cut is ideal for its flavor and tenderness, making it perfect for tamales.

Tip: It’s advisable to slow-cook the pork the night before. Mix it with a blend of enchilada and taco sauce in a slow cooker and let it tenderize overnight. This not only infuses the meat with rich flavors but also simplifies the process for the next day.

2. For the masa, you’ll need corn flour, lard, beef stock, enchilada sauce, and a pinch of salt for seasoning.

Tip: Utilize a stand mixer with a dough hook attachment to combine your masa ingredients. This tool is invaluable, saving you time and sparing your arms from fatigue. Aim for a consistency slightly firmer than hummus for optimal texture.

3. Prepare your corn husks by soaking them in hot water in a large stockpot, ensuring they become pliable for wrapping. They should soak for at least 30 minutes.

Assembling the Tamales:

1. Once your masa has chilled for about 30 minutes, begin assembling your tamales. Lay out a soaked corn husk and spread about 2 tablespoons of masa into a circle in the center. Add 1-2 tablespoons of the slow-cooked pork mixture on top of the masa.

2. To wrap, fold the corn husk over the filling, then fold in one end and roll it tightly. Secure the tamale by tying it with cooking twine, ensuring all parts of the husk are neatly tucked in. Tie batches of five tamales with cooking twine.

Tip: There are several methods to wrap tamales, but this technique ensures they stay closed during steaming and makes them easier to handle.

3. Place your wrapped tamales in the steamer basket, positioning them upright to ensure even cooking. It’s crucial that the folded part of the tamale faces down to prevent the filling from spilling out during steaming.

Cooking:

1. Fill your pot with water just below the steamer insert, bring it to a boil, then carefully place your tamale bundles into the pot. Cover and steam for about an hour, or until the masa firm and easily pulls away from the husks.Tip: Steaming tamales is the final step that brings everything together. Make sure to check the water level occasionally during steaming to ensure it doesn’t run dry.

Serving:

1. Allow the tamales to cool slightly before serving. They can be enjoyed as is or with a side of salsa, guacamole, or your favorite dipping sauce.

Must-Have Items:

• Large Stock Pot with Steamer Insert
• Cooking Twine
• Stand Mixer with Dough Hook
• Slow-Cooker

How to Make Pork Tamales

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• Author: Lindsay Garza
• Total Time: 90 minutes
• Yield: Serves 12 1x
• Diet: Omnivore

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Description

Succulent pork slow-cooked in rich enchilada and taco sauce, then wrapped in a soft masa dough. A festive dish perfect for any gathering.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) boneless pork butt, fat trimmed
• 2 cloves garlic, minced
• Large pinch of salt and pepper
• Water to cover the meat
• 0.5 cups (118 ml) enchilada sauce
• 0.5 cups (118 ml) taco sauce
• 1 lbs (454 g) masa
• 0.5 cups (118 ml) melted lard
• 0.5 cups (118 ml) enchilada sauce
• 0.25 cups (59 ml) taco sauce
• 1 tbsp salt
• 0.5 tbsp baking powder
• 0.5 cups (118 ml) meat broth (plus more as needed)
• Corn husks

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Instructions

1. Ingredients Preparation:
2. Prepare the pork shoulder or pork butt by trimming excess fat. Slow-cook the pork overnight with enchilada and taco sauce in a slow cooker.
3. For the masa, combine corn flour, lard, beef stock, enchilada sauce, and salt in a stand mixer with a dough hook until slightly firmer than hummus.
4. Prepare corn husks by soaking them in hot water for at least 30 minutes until pliable.
5. Must-Have Items:
6. Large Stock Pot with Steamer Insert
7. Cooking Twine
8. Stand Mixer with Dough Hook
9. Slow-Cooker
10. Assembling the Tamales:
11. After chilling the masa for 30 minutes, lay out a soaked corn husk and spread 2 tablespoons of masa in a circle in the center.
12. Add 1-2 tablespoons of slow-cooked pork on top of the masa.
13. Fold the corn husk over the filling, fold in one end, and roll tightly. Secure with cooking twine.
14. Place wrapped tamales upright in the steamer basket with the folded part facing down.
15. Cooking:
16. Fill the pot with water just below the steamer insert, bring to a boil, and add the tamales.
17. Cover and steam for about an hour, or until the masa is firm and pulls away from the husks.
18. Serving:
19. Allow tamales to cool slightly before serving. Serve as is or with salsa, guacamole, or a dipping sauce.

Notes

• For a richer flavor, consider using bone-in pork shoulder instead of boneless pork butt.
• If your masa is too dry, add a tablespoon of broth at a time until it reaches the desired consistency.
• To prevent sticking, lightly grease the steamer basket before adding the tamales.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Steaming
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tamale
• Calories: 350
• Sugar: 10
• Sodium: 600
• Fat: 20
• Saturated Fat: 8
• Unsaturated Fat: 10
• Carbohydrates: 40
• Fiber: 4
• Protein: 15
• Cholesterol: 80

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