Mexican Pork Tamales
Try this Mexican Pork Tamales recipe, or contribute your own.
Try this Mexican Pork Tamales recipe, or contribute your own.
- 1 tbsp baking powder
- 2 cups water
- 4 cups water
- 2 tsp salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika
- 1 1/2 tsp cumin
- 4 lbs pork shoulder trimmed and cut into 4-6 approximately equal sized pieces
- 1 head garlic cloves peeled and mashed
- 2 medium onions roughly chopped
- 10 dried chiles - 5 ancho and 5 (see notes)
- 1 1/2 tsp new mexico chili pepper
- 8 cups masa harina (i used the maseca brand)
- 2 cups manteca (lard)
- 6 cups of the reserved pork broth chili broth, or vegetable or chicken broth (i used a mix of the pork broth and a homemade vegetable broth)
- 6-8 dozen corn husks (72-96)
- 2 14- ounce cans of black olives rinsed and drained
- Carbohydrate 2.97128423597147 g
- Cholesterol 216.3337218 mg
- Fat 54.8968308808819 g
- Fiber 0.316709033094578 g
- Protein 53.564346735637 g
- Saturated Fat 19.1099723142216 g
- Serving Size 1 1 -8 dozen (583g)
- Sodium 249.803061730093 mg
- Sugar 2.65457520287689 g
- Trans Fat 5.54048133238675 g
- Calories 735 calories
Step-by-step
- Place the pork shoulder, garlic cloves, onions and 2 c water in your crock pot. If you have a larger crock pot that fits more water, add it as you will use the broth later. Set the crock pot to low for 8-10 hours until the pork is cooked through and shreds easily.
- Towards the end of the pork cooking time, prep the chilies. Heat 4 cups of water and the chilies in a saucepan. Allow the water to simmer for 10 minutes, then turn off the heat and allow the chilies to soak for 1 hour.
- When your pork has finished cooking, remove the meat from the crockpot and shred in a large mixing bowl. Reserve all the pork broth.
- Stem and seed your chilies and place the chilies in a blender with 2 cups of the pork broth and 2 cups of the chili water. Puree until smooth then pour over the shredded pork.
- Add the dry seasonings and mix well. Adjust seasonings to taste. You want the pork filling to be moist (but not very wet), so if you need to, add a little more pork broth or chili water.
- Set the filling aside while you make the masa.
- If you plan to roll the tamales immediately after making the masa, soak the husks in warm water before you start the process. They need to soak about 30-45 minutes to soften.
- In the bowl of your stand mixer fitted with the paddle attachment, whip the lard on high speed until light and fluffy. Then add the salt, baking powder, garlic powder, and 2 cups of the masa harina. Mix well.
- Add the broth and the rest of the masa harina 1 cup at a time, alternating, until all has been mixed and there is no dry masa. You may need to add a little more broth to bring it to a spreadable consistency, but don't until you start rolling as you don't want to make it runny.
- Pat dry the soaked corn husks to remove excess moisture. Too much and the masa won't stick.
- Using the back of a spoon, spread about a quarter cup of the masa evenly on your corn husk. Don't make it too thick, but don't make it too thin. A good guide a friend shared was that if you hold your tamale up to the light, you should be able to see the shadow of your hand behind the husk, but you shouldn't see any gaps in your masa at all.
- Spoon a few tablespoons of filling into the center of the tamale, add an olive, then fold over one third of the tamale, then fold over the other third and flip the little tail end at the bottom of the tamale up. Some people tie each bundle individually with a bow, but I am not going to do that.
- Stack the tamales "tail side" down until you are ready to steam. Because of the quantity of tamales being made here, I would recommend steaming as your roll. See the notes for how to steam if you don't have a steamer (I don't).
- When you place the tamales in the steamer, fill the steamer, but don't overcrowd the tamales. You want to be sure there's room for the steam to circulate and cook all the tamales evenly. I usually stop at about ½ full.
- Steam the tamales for 45-60 minutes and allow to rest 10 minutes before serving. Serve warm (unwrap before eating!).
- You may also freeze tamales by placing them in a freezer-safe plastic bag with most of the air removed. See notes for reheating instructions.
- Enjoy!
A Homemaker's Guide to Authentic Mexican Pork Tamales
The aroma of simmering pork, the soft whisper of corn husks, the satisfying thump of masa being spread – these are the sounds and scents of my kitchen when I’m making tamales. It's a labor of love, a tradition passed down, and a dish that always brings family and friends together. While it might seem intimidating at first, making tamales is a rewarding experience, a testament to the deliciousness that comes from a bit of effort and a whole lot of heart. It's about more than just the food; it's about the memories created while making them.
This recipe, my cherished Mexican Pork Tamale recipe, is one I've perfected over years of experimentation. I remember the first time I attempted it – a chaotic flurry of ingredients, a slightly burnt batch, and a whole lot of laughter. But with each attempt, I refined the process, learning the nuances of the masa, the perfect balance of spices, and the art of the perfect fold. It's a journey, one filled with small triumphs and the sweet satisfaction of sharing something homemade with loved ones. The result? A comforting, flavorful dish that is perfect for any occasion, from casual weeknight dinners to festive gatherings. The rich, savory pork filling nestled in soft, tender masa, all wrapped in fragrant corn husks – it's a culinary experience that satisfies both the soul and the palate.
The ingredients themselves are a story. The pork, slow-cooked to perfection, melts in your mouth, its richness enhanced by the subtle heat of the chilies. The masa, a delicate balance of corn flour and lard, creates a shell that is both sturdy and tender. The corn husks, steeped in tradition, lend a unique earthy flavor and aroma to the tamales. And then, there’s the simple act of assembling the tamales themselves: the careful spreading of the masa, the precise placement of the filling, the neat fold that seals in all the deliciousness. It’s a meditative process, a chance to slow down and focus on the task at hand, a welcome respite in today's fast-paced world.
The process is lengthy, yes, but it's a process that rewards patience and attention to detail. The slow-cooking of the pork ensures maximum tenderness, the soaking of the husks guarantees flexibility, and the careful mixing of the masa produces a perfectly smooth and spreadable consistency. It’s a ritual, a dance between ingredients and techniques, and the result is a culinary masterpiece that’s both comforting and impressive. But beyond the technical aspects, making tamales is about connection. It’s about sharing the experience with friends and family, working together to create something special. It’s about laughter, shared stories, and the warm feeling of creating something beautiful together.
Beyond the immediate gratification of enjoying these delicious tamales, consider the opportunity to preserve this tradition. Teach your children, your friends, your loved ones, the art of making tamales. This is more than just a recipe; it's a legacy. It's a tangible way to connect with your heritage, to share your culture, and to create lasting memories in the kitchen. So, gather your ingredients, invite your friends and family, and prepare for a culinary adventure. The reward? Not just a delicious meal, but the enduring joy of creating something truly special, together. The memories made in the kitchen while creating these tamales are as heartwarming and delicious as the final product itself. Happy cooking!
