Pork Tamales Recipe Card
User Reviews
5
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Prep Time
2 hrs
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Cook Time
3 hrs
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Total Time
5 hrs
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Servings
25 servings
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Calories
143 kcal
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Course
Main Course
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Cuisine
South American
Pork Tamales Recipe Card
Description
This Pork Tamales recipe involves slow-cooking pork shoulder seasoned with cumin, smoked paprika, nutmeg, and salt until tender, then shredding it and mixing with sliced stuffed olives and raisins for a balance of savory and subtle sweetness. The broth from cooking the pork is saved and strained to enrich the masa dough, which is mixed with masa flour, baking powder, chili powder, salt, and olive oil to create a pliable dough.
Soaked corn husks are spread with dough and filled with the pork mixture before being folded and steamed until fully cooked. The tamales have layered flavors from the well-seasoned pork and the slightly spicy masa, with the olives and raisins adding textural and flavor contrasts. The process requires marinating the pork, slow cooking, and careful preparation of the dough and assembly.
These tamales can be frozen for long-term storage or refrigerated for a few days. Reheating involves microwaving in a damp towel or steaming again to ensure they heat evenly and remain moist. Soaking corn husks overnight is essential for pliability during wrapping and cooking.
Ingredients
For the tamale dough:
- 4 ½ cups masa
- 4 ½ cups broth (Saved from cooking the meat. Add more water if needed.)
- 2 tsp kosher salt
- 2 Tbsp chili powder
- 1 Tbsp baking powder
- 2 Tbsp olive oil
For the filling:
(25 corn husks soaked overnight)
- 1 ½ lbs pork shoulder
- 1 ½ tsp salt
- 2 tsp cumin
- 2 tsp smoked paprika
- ¼ tsp nutmeg
- 2 Tbsp olive oil
- 2 garlic large cloves, minced, cloves
- 1 onion medium, thinly sliced
- 3 bay leaf
- 3 cups chicken stock
- 2 Tbsp cilantro chopped
- 12 olives sliced into thirds, stuffed
- 2 Tbsp raisins
Instructions
Prepare the pork filling:
- Place the pork in a glass dish.
- In a small bowl mix together salt, cumin, paprika and nutmeg.
- Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better.
- In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock.
- Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro near the end.
- Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well.
- Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves.
Prepare the masa dough:
- Place the masa in a large bowl and add the baking powder. Mix well.
- In a small bowl mix chili powder, salt, and olive oil and set aside.
- Add the cooled broth from the cooked meat to the masa and then the chili powder mixture. Fold together until well combined.
Assemble and fill the corn husks:
- DO NOT OVERFILL, or you will not be able to properly close up the tamales.
- Pat dry the corn husks as you use them.
- Place a corn husk in your hand with the tapered end facing you.
- With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit.
- Take approximately a tablespoon of the filling and place it on top along the length of the dough.
- Cover the filling with another chunk of dough.
- Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle.
- Tie using kitchen twine, as though you were tying a parcel.
- Steam for about 35 minutes.
- To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.
- Serve with your favorite salsa. Buen provecho!
Notes
- Soak the corn husks overnight submerged in water to ensure they become pliable for wrapping tamales.
- Once cooled, tamales can be frozen in an airtight container for up to 6 months for later use.
- Store cooked tamales in the refrigerator for up to 3 days in an airtight container to maintain freshness.
- For reheating, wrap tamales in a damp paper towel and microwave in short increments until heated through, ensuring an internal temperature of 165°F.
- Alternatively, reheat tamales by steaming until they reach 165°F internally, restoring moisture and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Cholesterol | 11mg | 4% |
| Sodium | 591mg | 25% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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