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Pork Tamales Recipe
4.6 from 264 votes

Pork Tamales Recipe

This Pork Tamales Recipe includes shredded pork cooked slowly until tender, combined with a red chile sauce and wrapped in masa dough spread on soaked corn husks. The tamales are steamed until the masa separates easily from the husk, resulting in savory, moist corn dough parcels filled with flavorful pork in rich sauce.

Prep Time
35 mins
Cook Time
12 hrs
Total Time
12 hrs 35 mins
Servings: 60 tamales
Calories: 229 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Shedded Pork
  • 7-8 pounds pork butt or pork shoulder
  • 2 1/2 cups water
  • 1 tablespoon salt sea salt
Filling
  • 6 tablespoons pork broth with fat pieces from cooked pork
  • 3 tablespoons all-purpose flour
  • 6 1/2 cups Red Chile Sauce
  • 1 tablespoon salt
Assembly
  • 1 Batch masa flour or masa harina tamal dough, for tamales
  • corn husk hojas

Instructions

Shredded pork:
    Cup of Yum
  1. Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool to room temperature. Shred pork and remove fat while shredding, reserving fat. (Usually, after pork is cooked and shredded, you will be left with about 3 pounds of meat.)
  2. In a blender combine the cooled broth from the cooked pork and the leftover fat pieces. Blend and reserve for using when making tamale masa and filling. Broth can be kept, tightly covered, for 1 week in the refrigerator. The broth also freezes well and will keep for 4 to 6 months.
Filling:
  1. Heat the 6 tablespoons broth in a large skillet. Add flour and whisk for at least 4 to 5 minutes.
  2. Add red chile sauce and salt, stir, and cook for 10 minutes. The chile sauce will be very thick at this time.
  3. Add the 3 pounds shredded pork and stir so all the pork is well coated with the red chile sauce. Simmer for at least 10 minutes. Let mixture cool before filling tamales.
Prepare Hojas (Corn Husks):
  1. Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
Spread Masa:
  1. Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
Fill Corn Husks:
  1. Spoon 1 1/2 tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
Steam Tamales:
  1. Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2 1/2 to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.

Notes

  • Soak corn husks in warm water for at least one hour before assembling tamales to keep them flexible and prevent tearing.
  • Test masa readiness by dropping a small piece into cold water; if it floats, it's ready; if it sinks, beat it more and test again.
  • Cover masa dough with a damp paper towel during assembly to prevent drying out.
  • Spread masa on the smoother side of corn husks to make unwrapping tamales easier.
  • Place a penny beneath the steamer rack to hear when water is low and needs to be replenished.
  • Tamales are cooked when the husk peels away easily from the masa, usually after about 2.5 hours of steaming, though time may vary.
  • Allow tamales to rest for 10 minutes after steaming to firm up for easier unwrapping.
  • Red chile sauce, shredded pork, and masa can be prepared ahead and stored refrigerated or frozen to speed assembly.
  • Cool tamales completely at room temperature before refrigerating or freezing, and pack tightly or wrap individually for best freezer storage.
  • Reheat tamales by steaming or microwaving wrapped in a damp paper towel until warmed through.
  • Label frozen tamales as "uncooked" if freezing before steaming to avoid confusion.

Nutrition Information

Calories 229kcal (11%) Carbohydrates 37g (12%) Protein 10g (20%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 22mg (7%) Sodium 2006mg (84%) Potassium 269mg (6%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 898IU (18%) Vitamin C 11mg (12%) Calcium 99mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 60 tamales

Amount Per Serving

Calories 229

% Daily Value*

Calories 229kcal 11%
Carbohydrates 37g 12%
Protein 10g 20%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 22mg 7%
Sodium 2006mg 84%
Potassium 269mg 6%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 898IU 18%
Vitamin C 11mg 12%
Calcium 99mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.