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Latest / Weeknight / No. 39
Pork Tamales
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Photo: Wikimedia Commons · credit
Weeknight

Pork Tamales

Masa filled with chile-braised pork, wrapped in corn husks and steamed until soft. A festive, make-with-friends tradition.

Prep1 hr
Cook1 hr 30 min
Total2 hr 30 min
Serves12

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises
AmazonWalmart
Mixing bowl setFor mixing and marinating
AmazonWalmart
8-inch chef's knifeFor all the chopping
Amazon

Store links go to the same item at each retailer, checked November 13, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

  • 30 dried corn husks
  • 2 lb pork shoulder, cubed
  • 4 dried guajillo chiles
  • 3 garlic cloves
  • 4 cups masa harina
  • 1 cup lard or shortening
  • 1 tsp baking powder
  • 2 tsp salt
  • 4 cups warm broth

Steps

  1. Simmer the pork with chiles, garlic and salt until tender; shred it and toss with some chile sauce.
  2. Soak husks in hot water 30 minutes.
  3. Beat lard until fluffy; mix with masa, baking powder, salt and broth into a soft dough.
  4. Spread dough on the husks, add pork, fold and tie. Steam standing up for 60 to 75 minutes.

TipA bit of dough dropped in water that floats means it is ready to spread.