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Homemade Pork Tamales
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Recipe

17 INGREDIENTS • 12 STEPS • 5HRS 30MINS

Homemade Pork Tamales

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5 ratings
Learn how to make homemade pork tamales that taste delicious. I will go over how to make the pork filling, and then how to soften your corn husks. Next will be preparing the masa, and then how to fill and roll the husks with masa and pork.
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Rockin' Robin
I love to show people how to bring out the best flavor in their cooking.
http://www.cooking-mexican-recipes.com/
Learn how to make homemade pork tamales that taste delicious. I will go over how to make the pork filling, and then how to soften your corn husks. Next will be preparing the masa, and then how to fill and roll the husks with masa and pork.
5HRS 30MINS
Total Time
$3.96
Cost Per Serving
Ingredients
Servings
6
US / Metric
Chili Powder
1/3 cup
Chili Powder
Chicken Broth
96 fl oz
Chicken Broth
Ground Cumin
1 1/2 Tbsp
Ground Cumin
Chicken Base
1 1/4 tsp
Chicken Base
Garlic Powder
3 Tbsp
McCormick® Garlic Powder
Salt
1 tsp
Ground Cinnamon
1/8 tsp
Ground Cinnamon
Water
1/2 cup
Cold Water
Maseca Instant Corn Masa Mix
4 cups
Maseca Instant Corn Masa Mix
Sea Salt
1 Tbsp
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Corn Oil
1 cup
Corn Oil
Chicken Broth
2 1/2 cups
Chicken Broth
Corn Husk
to taste
Nutrition Per Serving
VIEW ALL
Calories
1717
Fat
110.0 g
Protein
113.5 g
Carbs
73.6 g
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Homemade Pork Tamales
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Rockin' Robin
I love to show people how to bring out the best flavor in their cooking.
http://www.cooking-mexican-recipes.com/
Cooking InstructionsHide images
step 1
Fill a stock pot with the Chicken Broth (96 fl oz), Chili Powder (1/3 cup), Ground Cumin (1 1/2 Tbsp), Chicken Base (1 1/4 tsp), McCormick® Garlic Powder (3 Tbsp), Salt (1 tsp), Granulated Sugar (3/4 tsp), and Ground Cinnamon (1/8 tsp). Stir, and heat until boiling.
step 1 Fill a stock pot with the Chicken Broth (96 fl oz), Chili Powder (1/3 cup), Ground Cumin (1 1/2 Tbsp), Chicken Base (1 1/4 tsp), McCormick® Garlic Powder (3 Tbsp), Salt (1 tsp), Granulated Sugar (3/4 tsp), and Ground Cinnamon (1/8 tsp). Stir, and heat until boiling.
step 2
Cover, and simmer on low while you cut the Boneless Pork Shoulder (7 lb) into 1 inch cubes. Trim as much fat off as you can. Add pork to the boiling sauce. Partially cover, and simmer for 2-3 hours, or until very tender.
step 2 Cover, and simmer on low while you cut the Boneless Pork Shoulder (7 lb) into 1 inch cubes. Trim as much fat off as you can. Add pork to the boiling sauce. Partially cover, and simmer for 2-3 hours, or until very tender.
step 3
When pork is done, combine cold Water (1/2 cup) with All-Purpose Flour (1/2 cup) in a separate bowl, and whisk until well blended. Turn heat to high, and once boiling, slowly add the flour mixture. Stir the pork continuously to avoid clumping.
step 3 When pork is done, combine cold Water (1/2 cup) with All-Purpose Flour (1/2 cup) in a separate bowl, and whisk until well blended. Turn heat to high, and once boiling, slowly add the flour mixture. Stir the pork continuously to avoid clumping.
step 4
Continue to slow boil, while stirring, for 3-5 minutes, and then turn heat off.
step 5
Soak Corn Husks (to taste) in hot water for 30 minutes, or until they become pliable. Gently separate the husks so as to not tear them. If some are torn, you can use two husks and overlap them before putting masa on them.
step 5 Soak Corn Husks (to taste) in hot water for 30 minutes, or until they become pliable. Gently separate the husks so as to not tear them. If some are torn, you can use two husks and overlap them before putting masa on them.
step 6
Put Maseca Instant Corn Masa Mix (4 cups), Sea Salt (1 Tbsp), and McCormick® Garlic Powder (1/2 tsp) in a large bowl, and combine. Then, add Corn Oil (1 cup) and mix with your hands. Add the Chicken Broth (2 1/2 cups), 1/2 cup at a time.
step 6 Put Maseca Instant Corn Masa Mix (4 cups), Sea Salt (1 Tbsp), and McCormick® Garlic Powder (1/2 tsp) in a large bowl, and combine. Then, add Corn Oil (1 cup) and mix with your hands. Add the Chicken Broth (2 1/2 cups), 1/2 cup at a time.
step 7
Continue to mix with your hands, adding more chicken broth until mixture reaches the consistency of cookie dough that can be spread with a knife or spreader. If you add too much liquid, just add a little more masa to thicken.
step 7 Continue to mix with your hands, adding more chicken broth until mixture reaches the consistency of cookie dough that can be spread with a knife or spreader. If you add too much liquid, just add a little more masa to thicken.
step 8
For assembly, take a few corn husks out of water, and pat dry with a paper towel. Spread a spoonful of masa on the corn husk, leaving the pointy end and a 1/2 inch margin on the other end bare.
step 8 For assembly, take a few corn husks out of water, and pat dry with a paper towel. Spread a spoonful of masa on the corn husk, leaving the pointy end and a 1/2 inch margin on the other end bare.
step 9
Place several chunks of pork down the center of the masa, then fold the masa over so that the ends meet. Roll, and fold up the end to encase the filling. Tie with a thin strip of corn husks. Place in the steamer, open end up, and repeat.
step 9 Place several chunks of pork down the center of the masa, then fold the masa over so that the ends meet. Roll, and fold up the end to encase the filling. Tie with a thin strip of corn husks. Place in the steamer, open end up, and repeat.
step 10
Place a damp cotton towel over the top of the tamales, and cover with the lid. Add just enough water to the bottom of the pan so that the water doesn't touch the tamales. Check this water often to make sure it doesn't all evaporate.
step 10 Place a damp cotton towel over the top of the tamales, and cover with the lid. Add just enough water to the bottom of the pan so that the water doesn't touch the tamales. Check this water often to make sure it doesn't all evaporate.
step 11
Bring water to a boil, then turn heat to low. Steam for 1 1/2 hours. Check if done by removing one, and letting cool for 5 minutes before opening to check if masa is firm and not mushy. If not done, cook longer, rechecking every 15 minutes.
step 11 Bring water to a boil, then turn heat to low. Steam for 1 1/2 hours. Check if done by removing one, and letting cool for 5 minutes before opening to check if masa is firm and not mushy. If not done, cook longer, rechecking every 15 minutes.
step 12
When done, take tamales out of pot with tongs to cool on the counter. Serve, and enjoy!
step 12 When done, take tamales out of pot with tongs to cool on the counter. Serve, and enjoy!
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Tags
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Dairy-Free
Comfort Food
Cinco de Mayo
Shellfish-Free
Pork
Mexican
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