Pork Tamales Recipe: Few dishes capture the essence of Mexican cuisine quite like tamales. These delicious bundles of flavor, wrapped in corn husks and steamed to perfection, are a symbol of family, celebration, and tradition. Making pork tamales from scratch might seem intimidating, but once you learn the steps, you’ll find it’s a rewarding process that connects you to centuries of culinary heritage.
The Cultural Roots of Tamales
Tamales date back thousands of years to the Aztec and Mayan civilizations, where they were made for warriors and travelers because of their portability and durability. Each region in Mexico has its own twist—some use banana leaves, others use corn husks, and the fillings range from chicken and beef to sweet versions made with fruit or chocolate. The pork tamale, though, stands as one of the most popular and savory varieties. It represents comfort, home, and togetherness—especially during holidays like Christmas and Día de los Muertos.
Why Pork Tamales Are a Crowd Favorite
Pork tamales offer a rich, savory taste with a hint of spice from the red chili sauce and a fluffy, soft masa texture. The combination of tender shredded pork, flavorful chili sauce, and the earthy aroma of steamed corn husks is simply irresistible. Plus, they freeze well, making them perfect for meal prep or festive gatherings.
Ingredients You’ll Need
Before you start, make sure to gather everything in one place. Tamale-making is a process best done in steps, and having all your ingredients ready will make it smooth and enjoyable.
For the Masa (Dough)
- 4 cups masa harina (corn flour for tamales)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup lard (or vegetable shortening for a lighter version)
- 3–4 cups pork broth (from cooking the pork)
For the Pork Filling
- 2 pounds pork shoulder or pork butt
- 1 onion, quartered
- 4 cloves garlic
- 2 bay leaves
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups water (or enough to cover the pork)
For the Red Chili Sauce
- 6 dried guajillo chilies
- 4 dried ancho chilies
- 3 cloves garlic
- 1 small onion, chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon vegetable oil
- Salt to taste
For Assembling the Tamales
- 30–35 dried corn husks (soaked)
- Kitchen twine or strips of corn husk for tying
Equipment Checklist
- Large stockpot or slow cooker
- Blender or food processor
- Mixing bowls
- Steamer pot or tamale steamer
- Tongs
- Spatula
Step-by-Step Guide to Making Pork Tamales
Step 1 – Prepare the Corn Husks
Start by soaking the dried corn husks in warm water for at least 30 minutes, or until they become soft and pliable. You can weigh them down with a plate to keep them submerged. Once soft, rinse each husk to remove any dirt or debris. Pat them dry and set aside. This step is crucial—dry husks will crack when folded and ruin your tamales.
Step 2 – Cook and Shred the Pork
In a large stockpot, combine the pork shoulder, onion, garlic, bay leaves, cumin, salt, and pepper. Add enough water to cover the meat and bring it to a boil. Reduce the heat and simmer for about 1.5 to 2 hours, or until the pork is tender and easy to shred.
Remove the pork and shred it with two forks, discarding any excess fat. Strain the broth and reserve it—you’ll use it later for the masa dough. The slow simmer infuses the pork with flavor, making it juicy and perfectly seasoned.
Step 3 – Make the Red Chili Sauce
While the pork is cooking, prepare the sauce. Remove stems and seeds from the dried chilies, then boil them in water for about 10 minutes until softened. Drain and transfer to a blender with garlic, onion, cumin, oregano, and a bit of the chili water. Blend until smooth.
Heat oil in a pan and pour in the sauce. Cook for 5–7 minutes, stirring occasionally, until it thickens slightly. Season with salt. Combine the sauce with the shredded pork until evenly coated. This spicy, smoky sauce is the heart of your tamales—it gives the filling its signature kick.
Step 4 – Prepare the Masa Dough
In a large bowl, beat the lard or shortening until fluffy (about 5 minutes). Add masa harina, baking powder, and salt. Gradually pour in warm pork broth while mixing until the dough reaches a spreadable, creamy consistency.
To test if your masa is ready, drop a small ball of dough into a glass of water. If it floats, you’ve nailed it! If not, continue beating and add a bit more broth. The light, airy texture of good masa is what separates okay tamales from great ones.
Step 5 – Assemble the Tamales
Lay a corn husk flat with the narrow end at the top. Spread about 2 tablespoons of masa onto the center, forming a rectangle about ⅛ inch thick. Add a spoonful of the pork filling in the middle. Fold the sides of the husk toward the center, then fold the bottom up. Tie it with a strip of husk or twine to keep it secure. Repeat with the remaining husks, masa, and filling.
This process might take time, but it’s worth it—making tamales is as much about the experience as the food itself. It’s a great activity to share with family or friends, traditionally done during holidays or celebrations.
Step 6 – Steam the Tamales
Now comes the most rewarding part—cooking your tamales! Place a steamer basket inside a large pot and fill it with a few inches of water, just below the basket level. Line the bottom of the steamer with a few extra corn husks to prevent sticking.
Arrange the tamales upright in the steamer with the open ends facing up. Cover them with a damp cloth or extra corn husks, then place a tight-fitting lid on top. Steam the tamales for about 1½ to 2 hours, adding more water to the pot every 30 minutes as needed.
To check for doneness, remove one tamale and let it cool slightly. If the masa easily pulls away from the husk, your tamales are perfectly cooked. If it sticks, continue steaming for another 15–20 minutes.
Steaming tamales requires patience, but it’s what transforms the raw masa into fluffy, tender goodness. The aroma filling your kitchen will tell you you’re on the right track!
Step 7 – Serve and Enjoy
Once your tamales are ready, let them rest for about 10–15 minutes before serving. This allows the masa to firm up and makes them easier to unwrap. Serve them warm, straight out of the husk, with a spoonful of salsa, a drizzle of crema, or a side of Mexican rice and beans.
Pork tamales are delicious on their own, but they pair wonderfully with fresh guacamole, pico de gallo, or even a hot cup of champurrado (Mexican chocolate drink). Whether for breakfast, lunch, or dinner, tamales fit any occasion perfectly.
Tips for Perfect Pork Tamales
Common Mistakes to Avoid
- Dry masa dough: If your masa feels too stiff or crumbly, add more warm broth a tablespoon at a time. The right consistency should be soft and spreadable.
- Skipping the float test: Always test your masa before assembling tamales. If it doesn’t float, keep beating—it’s not ready yet.
- Overstuffing the husk: Too much filling makes it difficult to fold the tamales properly and can cause them to burst while steaming.
- Letting the pot run dry: Keep an eye on your steamer and refill with hot water when needed. If the pot runs dry, your tamales might burn.
- Not letting them rest: Patience is key! Allow your tamales to cool for a few minutes before serving to get that perfect texture.
Make-Ahead and Freezing Tips
Tamales are excellent for meal prep and freezing. To make them ahead:
- Uncooked tamales: Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to freezer bags. Steam directly from frozen—just add an extra 20–25 minutes of cooking time.
- Cooked tamales: Let them cool completely before freezing. Reheat by steaming for 15–20 minutes or microwaving with a damp paper towel.
Homemade tamales can last up to 6 months in the freezer, making them perfect for quick, satisfying meals anytime.
Serving Suggestions
Traditional Sides and Toppings
Pork tamales are flavorful enough to stand alone, but pairing them with traditional sides can take your meal to another level. Try serving them with:
- Mexican rice – Fluffy and seasoned with tomato and garlic for a balanced flavor.
- Refried beans – Creamy and savory, they complement the rich pork filling perfectly.
- Salsa roja or salsa verde – Adds a zesty kick that enhances the smoky chili flavor.
- Crema Mexicana – A tangy, smooth topping that adds richness and cools the spice.
- Pickled jalapeños – Great for those who love an extra punch of heat.
Modern Twists for Special Occasions
If you want to add a creative twist to your tamales, consider these fun ideas:
- Tamale casserole: Layer cooked tamales with cheese, enchilada sauce, and toppings for a hearty dish.
- Tamales with pineapple salsa: A refreshing tropical spin that complements the spice of the pork.
- Tamales with mole sauce: For a rich, deep, and authentic Mexican flavor experience.
- Mini tamales (tamales de elote): Perfect for appetizers or party snacks.
Tamales aren’t just for holidays anymore—these variations can bring fiesta vibes to any day of the week!
Nutrition Information
Calorie Breakdown
Here’s an approximate nutritional profile per serving (1 tamale):
| Nutrient | Amount (Per Tamale) |
|---|---|
| Calories | 285 kcal |
| Protein | 15g |
| Fat | 14g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sodium | 420mg |
Keep in mind that these numbers may vary depending on portion size and ingredient brands.
Healthy Alternatives
If you’re looking for a lighter version, try these modifications:
- Use vegetable shortening instead of lard for less saturated fat.
- Swap pork for chicken or turkey to reduce calories.
- Add vegetables like corn, spinach, or mushrooms for extra nutrients.
- Go easy on the salt and use low-sodium broth when possible.
Even with healthier tweaks, you can still enjoy the traditional flavor and texture of authentic tamales.
FAQs about Pork Tamales Recipe
1. How long do homemade pork tamales last in the fridge?
Tamales can stay fresh in the refrigerator for up to 5 days when stored in an airtight container.
2. Can I use chicken broth instead of pork broth for the masa?
Yes, chicken broth works perfectly fine and gives a lighter flavor to the masa.
3. Why are my tamales mushy?
Mushy tamales usually mean they were undercooked or had too much liquid in the masa. Steam them longer next time.
4. What’s the best way to reheat tamales?
Steam them for 15–20 minutes, or wrap them in a damp paper towel and microwave for 2–3 minutes.
5. Can I make tamales without corn husks?
Yes! Banana leaves are a great alternative, especially for a more tropical or Central American style.
Conclusion
Making pork tamales from scratch is more than just cooking—it’s a celebration of tradition, family, and love. From preparing the masa to wrapping each husk with care, every step brings you closer to a delicious reward. Once you taste that first bite of tender pork and soft masa, you’ll understand why tamales have been cherished for generations.
Whether you make them for holidays or just because, pork tamales are sure to bring joy to your table. So gather your ingredients, invite some friends or family, and make it a tamale-making day to remember!
