Before you cook
Background Recipe story & origin
Tamales date to Mesoamerican civilizations, traditionally made for gatherings. Masa dough is spread on corn husks, filled with meat in chile sauce, wrapped, and steamed. Every region has variations-this is the common red chile pork version found across Mexico.
Before you start Equipment you'll need
- steamer or large pot with rack — Provides large capacity for cooking and simmering large batches properly
- blender — Blends rehydrated chiles into smooth red chile sauce for tamale filling
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Prep the husks
Soak corn husks in hot water 1 hour until pliable. Keep submerged.
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Cook the pork
Simmer pork shoulder in salted water 1.5-2 hours until tender. Reserve 2.5 cups broth. Shred pork.
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Make the chile sauce
Toast chiles, soak 20 minutes. Blend with garlic, cumin, oregano, and 1 cup broth. Strain. Simmer sa...
Prep Get set first
About 10 min of prep
- Prepare steamer or large pot with rack
- Prepare blender
This recipe takes about 180 minutes total.
Ingredients
Instructions
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Prep the husks
Soak corn husks in hot water 1 hour until pliable. Keep submerged.
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Cook the pork
Simmer pork shoulder in salted water 1.5-2 hours until tender. Reserve 2.5 cups broth. Shred pork.
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Make the chile sauce
Toast chiles, soak 20 minutes. Blend with garlic, cumin, oregano, and 1 cup broth. Strain. Simmer sauce with shredded pork 15 minutes.
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Make the masa
Beat lard until fluffy, 3 minutes. Add masa harina, baking powder, salt, and remaining broth. Beat until soft dough forms. Test: dough should float in water.
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Assemble to serve
Spread 2-3 tbsp masa on husk, leaving border. Add 2 tbsp filling. Fold sides over, fold bottom up. Repeat.
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Steam until cooked
Stand tamales in steamer, open end up. Steam 1-1.5 hours until masa pulls away from husk.