📝 About This Recipe
A cornerstone of Southwestern and Tex-Mex tradition, these tamales feature tender, slow-braised pork shoulder enveloped in a rich, velvety red chile sauce. The filling is tucked into a pillowy, lard-infused masa dough and steamed to perfection in natural corn husks. This recipe captures the soulful essence of a festive 'tamalada,' offering a complex balance of smoky heat and sweet corn flavor that has defined family gatherings for generations.
🥗 Ingredients
The Pork Filling
- 4 pounds Pork shoulder (Boston butt) (cut into 3-inch chunks)
- 6 cloves Garlic (smashed)
- 1 White onion (halved)
- 3 pieces Bay leaves
- 2 tablespoons Salt (plus more to taste)
Red Chile Sauce
- 4 ounces Dried Guajillo chiles (stemmed and seeded)
- 2 ounces Dried Ancho chiles (stemmed and seeded)
- 1 teaspoon Cumin seeds (toasted and ground)
- 1 teaspoon Mexican oregano (dried)
The Masa (Dough)
- 6 cups Masa Harina (specifically for tamales)
- 2 cups Pork lard (high quality or home-rendered)
- 2 teaspoons Baking powder
- 4-5 cups Reserved pork broth (warm)
Assembly
- 1 package Dried corn husks (approximately 50-60 husks)
👨🍳 Instructions
-
1
Place the pork, onion, garlic, bay leaves, and salt in a large stockpot. Cover with water by 2 inches. Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours until the meat is fork-tender and falling apart.
-
2
While the meat cooks, soak the dried corn husks in a sink or large basin of hot water for at least 1 hour. Place a heavy plate on top to keep them submerged.
-
3
Remove the cooked pork from the broth and let it cool slightly. Strain and reserve at least 6 cups of the cooking liquid (broth). Shred the pork using two forks, discarding any large pieces of fat.
-
4
To make the sauce, lightly toast the dried chiles in a skillet over medium heat for 30 seconds per side. Place them in a bowl of hot water to soak for 20 minutes until soft.
-
5
Blend the soaked chiles with 2 cups of the chile-soaking liquid, ground cumin, oregano, and a pinch of salt until completely smooth. Strain through a fine-mesh sieve into a bowl to remove any bits of skin.
-
6
In a large skillet, combine the shredded pork with 2 cups of the red chile sauce. Simmer for 10 minutes over low heat so the meat absorbs the flavors. Adjust seasoning with salt if needed.
-
7
Prepare the masa: In a stand mixer with the paddle attachment, beat the lard and baking powder on high speed for 2-3 minutes until it is light and fluffy, resembling frosting.
-
8
Reduce speed to low and gradually add the masa harina and 2 teaspoons of salt. Slowly pour in the warm pork broth, 1 cup at a time, until a soft, spreadable dough forms (similar to thick peanut butter).
-
9
Perform the 'float test': Drop a small pea-sized ball of masa into a glass of water. If it floats, the dough is aerated enough for light tamales. If it sinks, beat in more lard or broth and continue mixing.
-
10
Pat a corn husk dry. Spread about 2-3 tablespoons of masa onto the wide end of the husk, leaving a 1-inch border on the sides and a 3-inch border at the narrow bottom.
-
11
Place 1-2 tablespoons of the pork filling down the center of the masa. Fold the sides of the husk together so the masa completely encloses the meat, then fold the narrow bottom tail up.
-
12
Prepare a large steamer pot with a rack. Fill with water just below the rack level. Stand the tamales upright in the steamer, open-end up, packing them snugly but not too tight.
-
13
Cover the tamales with a layer of extra damp corn husks and a clean kitchen towel, then the lid. Steam over medium-low heat for 60 to 75 minutes.
-
14
Check for doneness: Remove one tamale and let it sit for 5 minutes. If the husk peels away cleanly from the masa, they are done. If the masa sticks, steam for another 10-15 minutes.
-
15
Turn off the heat and let the tamales rest in the pot, uncovered, for 20 minutes to firm up before serving.
💡 Chef's Tips
Always use real pork lard for the most authentic flavor and texture; vegetable shortening can be used but lacks the traditional richness. Do not rush the lard-beating step; aeration is the secret to light, fluffy tamales rather than dense, heavy ones. If your corn husks are small, overlap two of them to create a wider surface for spreading the masa. Keep a kettle of boiling water nearby to refill the steamer pot if the water level gets too low during the long steaming process. Tamales freeze beautifully; store them in airtight bags for up to 3 months and reheat by steaming them again for 15 minutes.
🍽️ Serving Suggestions
Serve warm with a side of Mexican street corn (elote) and refried beans. Top with extra red chile sauce, crumbled cotija cheese, and fresh cilantro. Pair with a cold Horchata or a crisp Mexican lager to balance the smoky heat. For breakfast, serve a leftover tamale 'divorciado' style with a fried egg on top. Offer a side of spicy salsa verde or pickled red onions to provide a bright acid contrast to the rich pork.