Traditional Tamales Pork

Get ready to savor the comforting flavors of Mexico with these Traditional Pork Tamales—a true labor of love that’s worth every bite. Tender, slow-simmered pork is bathed in a rich, smoky chili sauce made from guajillo and ancho peppers, then wrapped in delicate masa dough for a melt-in-your-mouth texture. Encased in softened corn husks, these tamales are steamed to perfection, resulting in a feast that’s both authentically rustic and irresistibly satisfying. Perfect for holidays or family gatherings, this recipe combines traditional techniques with bold, time-honored ingredients to create a dish that’s steeped in culture and bursting with flavor. Serve with your favorite salsa or enjoy them on their own for a meal that celebrates the art of homemade tamales.

Nutriscore Rating: 68/100

Prep Time:90 mins

Cook Time:180 mins

Total Time:270 mins

Servings: 25

Ingredients

• 30 pieces Dried corn husks
• 3 pounds Pork shoulder (boneless, trimmed, and cut into chunks)
• 10 cups Water
• 6 pieces Garlic cloves (peeled and smashed)
• 2 teaspoons Salt
• 6 pieces Dried guajillo chilies
• 4 pieces Dried ancho chilies
• 2 teaspoons Ground cumin
• 1 cup Lard or vegetable shortening
• 4 cups Masa harina (corn flour for tamales)
• 3.5 cups Chicken broth (or reserved pork broth)
• 1 teaspoon Baking powder
• 1 teaspoon Additional salt

Directions

Step 1

Place dried corn husks in a large bowl and cover with warm water. Soak for 1–2 hours until pliable. Drain and pat dry.

Step 2

To prepare the pork, add pork chunks, water, garlic cloves, and 2 teaspoons of salt to a large pot. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the pork is tender and shreds easily. Remove pork and shred with two forks. Reserve 3.5 cups of the broth for later use.

Step 3

While the pork is cooking, prepare the chili sauce. Remove stems, seeds, and membranes from the dried guajillo and ancho chilies. Place the chilies in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes. Let cool slightly.

Step 4

Transfer the softened chilies to a blender along with 1.5 cups of the cooking water, ground cumin, and 1 teaspoon of salt. Blend until smooth. Strain the sauce through a fine-mesh sieve to remove any solids.

Step 5

Heat 1 tablespoon of lard or vegetable shortening in a large skillet over medium heat. Add the chili sauce and cook for 5 minutes, stirring occasionally. Add the shredded pork to the sauce and mix well. Cook for another 5 minutes, then set aside.

Step 6

To make the masa dough, beat the remaining lard or shortening with an electric mixer until light and fluffy, about 2 minutes. In a separate bowl, combine the masa harina, baking powder, and additional salt. Gradually add the dry mixture to the whipped lard while alternating with chicken broth (or reserved pork broth). Beat until the dough is soft and spreadable (similar to peanut butter).

Step 7

To assemble the tamales, spread about 2 tablespoons of masa dough onto the center of a soaked corn husk. Spread into a thin, even layer, leaving about 1 inch of space at the edges. Place 1–2 tablespoons of the pork filling lengthwise in the center of the masa.

Step 8

Fold the sides of the corn husk tightly over the filling, then fold up the narrow end of the husk to create a pocket. Repeat until all tamales are assembled.

Step 9

Arrange the tamales upright in a large steamer with the open ends facing up. Add water to the bottom of the steamer (below the rack level). Cover the tamales with a damp kitchen towel or extra corn husks, then cover the pot with a lid.

Step 10

Steam the tamales over medium heat for 1–1.5 hours, checking occasionally to ensure there’s enough water in the steamer. Tamales are done when the masa easily pulls away from the corn husk.

Step 11

Let tamales cool slightly before serving. Enjoy with salsa or your favorite toppings!

Nutrition Facts

Serving size	5762 grams (5762.0g)

Amount per serving	% Daily Value*
Calories	7690

Total Fat 539.20g	691%
Saturated Fat 192.30g	962%
Polyunsaturated Fat 0.00g
Cholesterol 1177mg	392%
Sodium 11380mg	495%
Total Carbohydrate 447.50g	163%
Dietary Fiber 63.30g	226%
Total Sugars 9.20g
Protein 306.50g	613%

Vitamin D 0IU	0%
Calcium 1147mg	88%
Iron 34mg	191%
Potassium 7484mg	159%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 15.6%

Carbs: 22.7%