Authentic Mexican Pork Tamales Recipe

Mexican pork tamales are a beloved dish across Latin America and have become increasingly popular in the United States. These tender, flavorful tamales are filled with slow-cooked pork in a rich red chile sauce and wrapped in corn husks before steaming.

This step-by-step recipe shows how to prepare homemade pork tamales using a crockpot for the pork roast and a simple masa made from masa harina. The process benefits from a little planning, so consider starting the night before for best results.

• Make Your Homemade Red Tamale Sauce
• Is It Difficult to Make Homemade Tamales?
• Start the Tamales the Night Before
• Making Masa Tamale Dough
• How to Assemble Homemade Tamales
• Recipe

Tamales are made by spreading masa dough inside a corn husk, adding the chosen filling, folding and steaming until set and tender. Pork tamales are a classic and versatile option—you can also try beef, chicken, or even vegetarian versions using pumpkin or jalapeño.

Ingredients

Beyond the red chile sauce (which is prepared separately), traditional pork tamales rely on a short list of components: masa harina for the dough, lard or shortening for richness, chicken stock for moisture, and a seasoned pork filling combined with the tamale sauce. Corn husks are standard, though some regions use banana leaves for wrapping.

Is it Difficult to Make Tamales?

Not really. The process has several steps, but each one is straightforward. With a little organization and patience, making tamales at home is rewarding and enjoyable. This guide breaks the process down into manageable parts so you can follow along easily.

Explore other recipes to customize your menu and find inspiration.

Start Your Tamales the Night Before

Prepare as much as you can the evening before. This reduces stress the next day and lets flavors develop.

1. Rub the pork shoulder with salt, pepper and onion powder and place it in the slow cooker on low.
2. Begin the red tamale sauce (recipe below) and simmer until ready to refrigerate overnight.
3. Wash corn husks thoroughly to remove debris and silks.
4. Soak corn husks in a large pan or sink filled with cool water. Place a plate or heavy object on top to keep husks submerged; soaking overnight makes them pliable for assembly.
5. Finish the sauce, cool and refrigerate for the next day.

Make Your Red Tamale Sauce

Homemade red tamale sauce lets you control the heat and depth of flavor. Use milder dried chiles like California or Ancho for a gentler taste, or Guajillo and Pasilla for more complexity. This sauce contains tomatoes, garlic and spices and will season both the pork and the masa for authentic flavor.

What if You Don’t Have a Crockpot?

Use a Dutch oven or heavy ovenproof pot. Brown the roast, add enough liquid to braise, and cook at low heat on the stove or in the oven until fork-tender—about two to three hours depending on size.

Assembling Tamales the Next Day

The room will smell amazing when you open the crockpot. Remove the roast, let it cool slightly, then shred it with forks. Shorten long shreds with a knife for easier eating; you want bite-sized pieces rather than long strings.

Reserve 3/4 cup of the prepared red tamale sauce for the masa dough. Mix the remaining sauce with the shredded pork in a saucepan and heat gently, adding a splash of stock if necessary to keep the mixture moist.

Making the Masa for Tamales

1. Whisk masa harina, baking powder, onion powder, salt and ground cumin together. A stand mixer makes this easier, but a hand mixer works too.
2. Melt the lard (or use vegetable shortening) and add it to the dry mix along with the reserved 3/4 cup tamale sauce. The mixture will resemble damp sand.
3. Add chicken stock one cup at a time, mixing thoroughly until the masa reaches a smooth spreadable texture similar to hummus or cake batter. Let the masa rest about 20 minutes and adjust with small additions of stock if needed.

For a vegetarian or vegan masa, use vegetable shortening and vegetable stock. To make tamales completely vegan, substitute a plant-based filling.

How to Assemble Homemade Tamales

Take your time—assembling tamales is repetitive but simple once you get the rhythm.

1. Pat a husk dry and lay the smooth side up. Hold it sideways with the narrow end toward your non-dominant hand. Spread about two tablespoons of masa, leaving the bottom inch free.
2. Place about one tablespoon of pork filling near the top in a line.
3. Fold the husk edge to edge and curl the top toward you to form a tube. Fold the narrow end under and place the tamale seam-side down in a tray.
4. Trim or layer husks as needed to adjust sizes. Optionally, use small strips of husk to tie tamales for presentation.

Steaming the Tamales

Steaming keeps tamales moist and tender. Use a tamale steamer if you have one, or a large stockpot with a steamer basket will work well.

1. Fill the pot with water up to the steamer basket. Stack tamales vertically with the folded end down and the open end up.
2. Cover and bring to a boil, then reduce to low to maintain steady steam. Check the water level every 10–15 minutes and add more without pouring directly over the tamales.
3. Steam 60–90 minutes. After about 60 minutes, test a tamale: if the masa releases cleanly from the husk, they are done. If not, steam another 15–30 minutes and test again.
4. Remove from heat, let cool slightly, then serve or store. Leave tamales wrapped in husks for refrigeration or freezing.

This recipe yields about 40–50 tamales. Freeze uncooked tamales in airtight bags for up to six months, or steam first, cool completely and then freeze. Reheat by steaming or microwaving while still in the husk; you can also crisp a tamale in a skillet for a different texture. Tamales are delicious on their own, with salsa, avocado, lime or served as a “tamaco” in a tortilla with scrambled eggs.

Recipe

Red Tamale Sauce Recipe (Summary)

Post updated Aug. 29, 2023 from October 19, 2020.

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