Tamales de Puerco
Corn husk-wrapped masa tamales filled with pork simmered in a smoky red chile sauce, steamed until fluffy and tender.
- Prep
- 90 min
- Cook
- 90 min
- Total
- 180 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Large steamer pot
- •Stand mixer
- •Corn husks
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16
- carbs
- 28
- protein
- 16
- calories
- 310
Instructions
- 1
Cover the pork shoulder with water and simmer until tender, about 1 hour. Save the broth and shred the meat.
- 2
Toast the dried chiles in a dry skillet. Simmer them in water for 10 minutes until softened.
- 3
Blend the softened chiles, garlic, cumin, and a cup of their soaking liquid until smooth. Strain the sauce.
- 4
Simmer the chile sauce and shredded pork for 15 minutes. Cook until the meat is well coated and thickened.
- 5
Beat the lard until light and fluffy. Mix in masa harina, baking powder, salt, and pork broth until a spreadable dough forms.
- 6
Spread a thin layer of masa onto each soaked corn husk. Place a spoonful of pork filling down the center.
- 7
Fold the sides of the husk inward, then fold up the bottom. Stand the tamales upright in a steamer basket.
- 8
Steam over simmering water for 75–90 minutes, checking the water level often. Tamales are done when the masa pulls cleanly from the husk.
Chef's tips
Beat the lard or shortening into the masa thoroughly. Drop a small ball into a cup of water; if it floats, your tamales will be light and fluffy.
Storage
Refrigerate steamed tamales up to 5 days, or freeze up to 3 months, still in their husks.
Reheating
Re-steam for 15–20 minutes, or microwave individually wrapped in a damp paper towel.
Common mistakes to avoid
- •Not beating enough air into the masa, which makes the tamales dense and gummy.
- •Adding too much filling so the husks cannot close properly.
- •Letting the steamer run out of water, which burns the bottom tamales.
Serving suggestions
Cooked Tamales de Puerco?
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