Pork Tamales

Best Pork Tamales

A great chef once told me that if a recipe isn’t working out, then take an ingredient out. The lesson being, that if you’re using fresh, wholesome ingredients, simple is almost always better. That’s why most of my cooking tends to be simple. But as with any rule, there are always exceptions.

French pastries are delectable, yet require an enormous amount of effort. Whether it’s my laziness or my lack of experience in the pastry arts, I prefer buying pastries prepared for me by an expert, rather than do something crazy like tackle an opera cake myself.

Tamales are another exception to the simple is better rule as they require an immense amount of prep-work to make. While the slacker in me would love to just go out and buy them, the ones from stores and restaurants (yes even if you live in a border state) are a far cry from the airy masa-wrapped delights that I’ve had in the past.

When I was a student at UC Davis, there was a tamale lady at the farmer’s market that had delightfully light tamales with a sweet and tangy sauce. The first time I had one of her tamales it made me realize why people loved these giant dumplings with such fervor. Like a gambling addict, I’ve been hooked ever since and I toss the dice and order tamales whenever I see them on a menu.

Masa for Tamale

Unfortunately I can only recount a handful of times when I’ve been happy with the tamale I’ve ordered. Dense, leathery, and tasting of old meat, I usually find myself swearing off store bought tamales for good. Still, it doesn’t take me long to forget the long odds and I inevitably set myself up for disappointment every time I dine at a Mexican restaurant.

Recently I decided that enough was enough, and I set out to make my own perfect tamale. It took me a whole day to make, but trust me on this one, it’s worth the effort. The filling strikes the perfect balance between rich and tangy, savory and sweet, with a slow heat that builds with each mouthful, and despite containing over a cup of lard, the corn masa is impossibly light and fluffy. Draped with a fresh tomato and chili salsa, this steamed corn dumpling embodies all the things that I love in a great tamale.

Pork with red mole for tamales

To get there, I started by braising a pork shoulder with aromatics and spices until the meat was fall-apart tender. Then I used the resulting pork stock, along with dried Guajillo and Pasilla chiles to make the mole. The chiles are spicy, but are really there more to impart their sweet fragrance rather than provide face-melting heat. Together with the pork, caramelized onions and herbs, the sauce and meat have layers of orchestra-like complexity that will make everyone at the table utter a deep “Mmmmm” as their mouthes close around their first bite.

For the masa, I used the recipe on the side of the package (Maseca brand), but instead of water, I used the remaining pork stock to rehydrate the flour. This adds enough flavor that you could really just steam the masa by itself without any filling at all. The most important thing though is to use a stand mixer to whip the lard, this incorporates a ton of air, which is what gives the finished tamale such a light texture.

Equipment you'll need:

Pork Tamales Recipe
Pork Tamales
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Tender shredded pork in a spicy red mole enveloped in light fluffy masa, these tamales take some TLC to make, but they're delicious.
Pork Tamales Recipe
Pork Tamales
Print Recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 51
Rating: 4.16
Rate this recipe!
Tender shredded pork in a spicy red mole enveloped in light fluffy masa, these tamales take some TLC to make, but they're delicious.
Servings Prep Time
tamales 40minutes
Cook Time
Servings Prep Time
tamales 40minutes
Cook Time
  • 1 large onion sliced crosswise into 3 rounds
  • 4 large cloves garlic
  • 1 jalapeño
  • 1 tablespoon vegetable oil
  • 1.4 kilograms pork - shoulder
  • 60 grams dried Pasilla chili
  • 60 grams dried Guajillo chilies
  • 1 carrot
  • 2 bay leaves
  • 1 cinnamon stick
  • 5 cloves
  • 1 teaspoon Mexican oregano
  • 1 teaspoon coriander seeds - ground
  • 2 teaspoons salt
  • 2 large onions minced
  • 3 large cloves garlic minced
  • 2 tablespoons sesame seeds - whole, toasted
  • 400 grams tomatoes - whole stewed
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 2 teaspoons Mexican oregano
  • 1/2 teaspoon cumin - ground
  • 1/2 teaspoon coriander seeds - ground
  • 1 package hoja de maiz para tamale (dried corn husks)
  • 4 cups masa harina para tamales
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/3 cup manteca (lard)
  • 3 1/2- 4 cups reserved pork stock
  • 2 large tomatoes
  1. Place the onion, garlic and jalapeño in a single layer on a baking sheet. Move your oven rack to the top position and turn the broiler on. Place the baking sheet in the oven and broil until the tops of the onion, garlic and jalapeño are black. Flip them over and broil until the other side is charred as well. Charred Vegetables for Pork Tamales
  2. Meanwhile, add the vegetable oil to a heavy bottomed pot that's just wide enough to accommodate the pork shoulder. Heat on high until the oil is shimmering. Add the pork shoulder and press it down to ensure there's good contact between the meat and the pot. Let this fry undisturbed until the bottom is nice and brown (about 5-7 minutes). Flip the pork over and brown the other side. Browned Pork Shoulder
  3. Once both sides of the pork are browned, add the charred onion, garlic and jalapeño. Wipe 1 Pasilla chili and 1 Guajillo chili and add them to the pot as well as the carrot, bay leaves, cinnamon stick, cloves, Mexican oregano, ground coriander and salt. Pour enough water into the pot so that the pork is submerged by 1" (about 5 cups). Bring to a boil and skim off any scum that floats to the top.
  4. Cover the pot with a lid and let it simmer over medium low heat until the pork falls apart when prodded with a fork (about 2-3 hours). Fall Apart Tender Pork
  5. Transfer the pork to a bowl, then strain the braising liquid through a strainer and set the pork stock aside. We're going to use this for both the mole and the masa.
  6. To make the mole sauce, wipe the remaining Guajillo and Pasilla chiles with a damp paper towel, then trim the tops off the of the chiles with a pair of scissors. Use the scissors to cut down the length of each chile so you can open it up. Remove the seeds and light colored membranes, and lay the chilies flat on a baking sheet.
  7. Roast the chiles in a 350 degree oven for a few minutes until you can smell the sweet fragrance of the peppers. This brings out the flavor of the chiles, but be careful not to burn them as they will get bitter.
  8. Put the roasted chiles in a bowl and cover with boiling water. Allow them to rehydrate for 10-15 minutes, then scoop the chiles out, discarding the soaking liquid.
  9. Add 1 tablespoon of vegetable oil to a frying pan and add the minced onions and garlic. Fry over medium low heat until the onions are fully caramelized (about 40 minutes). Turn off the heat and allow the onions to cool. Caramelized Onions for Pork Tamales
  10. Add the sesame seeds to the bowl of a food processor and process until they are finely ground. Add the drained chiles along with the canned tomatoes and caramelized onions and run the food processor until smooth.
  11. With the food processor running add some reserved pork stock 1/4 cup at a time until the mixture is smooth and does not clump anymore, but it is still thick. (you shouldn't need more than 1 cup). Scrape down the sides of the bowl a few times with a spatula. Add the honey, salt, mexican oregano, ground cumin and ground coriander and continue to process until well incorporated.
  12. Strain the sauce mixture through a fine mesh sieve or chinois, pressing down on the solids to extract as much sauce as you can. Strain Mole
  13. Shred the pork with a fork. Measure out 1 cup of the sauce and set it aside (for the topping), then add the remaining sauce to the pork. Stir to combine.Pork in Red Mole Sauce
  14. Rehydrate the corn husks in warm water.
  15. To make the masa, whisk together the masa harina, baking powder and salt in a large bowl. Add 3 cups of the reserved pork stock and mix together with clean hands to combine. Keep adding pork stock 1/4 cup at a time, until the mixture is about the consistency of cookie dough.
  16. Put the Manteca in the bowl of an electric mixer fitted with a whisk attachment, then beat until light and fluffy (about 5 minutes), scraping down the sides of the bowl once ( it will go from translucent to white)Manteca for Tamales
  17. Turn down the speed of the mixer, then incorporate the masa a little bit at a time. A classic way to test if your masa is light enough is to drop a little ball into a glass of water. It should float on the surface. Masa for Tamales
  18. To wrap the tamales, place 1 rehydrated corn husk with the narrow end pointed to the left. Use a spoon or spatula to spread a thin layer of masa all the way to the left, right and bottom edges of the husk, leaving about a quarter of the husk exposed along the top. This space prevents the husk from getting sandwiched in between layers of masa, making the tamales easier to unwrap.Masa Spread on Husk for Tamales
  19. Place some of the pork filling along the middle of the layer of masa you just laid down, but leave a gap to the left. Filling for Tamale
  20. Fold the narrow end of the husk over the filling. Wrapping a Tamale
  21. Finish by folding the bottom flap over the filling, and then folding the top flap over the bottom flap. If you've done this successfully you should have a nice rectangular package with 3 sides closed and one side open (with the filling exposed). Place the tamale with the flaps facing down on a baking sheet. Folding a Tamale
  22. Once you've wrapped all the tamales, prepare a deep pot with a steamer insert by filling the pot with water until the waterline is just below the level of the steamer insert. Place the tamales in the steamer vertically, with the open end facing up. Pork Tamales in Steamer
  23. Wet a kitchen towel, and cover the pot with the towel before covering it with the lid. This prevents condensation from forming on the lid, which will drip down and maker your tamales watery. Make sure to fold the bits of towel hanging out of the pot over the lid so they do not catch on fire. Steam the Tamales
  24. Bring the pot to a boil, then turn down the heat so you can barely see a steady stream of steam escaping. Steam the tamales for 1 1/2 hours. Make sure you check the steamer periodically to make sure you don't run out of water.
  25. To make the sauce for the tamales, put the tomatoes in the food processor and process until smooth. Strain the tomato puree through a fine mesh strainer into a small sauce pan. Add the reserved 1 cup of mole sauce to the tomato sauce. Cook the sauce over medium low heat until the sauce is thick and bubbly. You'll want to stir it frequently to keep it from burning.
  26. To serve, unwrap your steamed tamales, leaving them on the husks. Cover with the sauce and serve.
  27. These tamales will keep for about 1 week in the fridge, or for a few months in the freezer. You can re-steam or heat them in the microwave wrapped in a damp paper towel to warm them up.

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  • http://www.facebook.com/stephen.shimmans Stephen Shimmans

    Marc, I’ve always wanted to try Tamale’s, I’ll definitely be giving this a go. Looks delicious as always.

  • http://twitter.com/operagirlcooks Coco

    What a beautiful tutorial — your tamales look fantastic! We also had a “tamale lady” at UC Santa Cruz, who would stop by the local pub in the evenings and sell her piping hot tamales to patrons out of a wheeled cooler. Since the pub served no food (but allowed patrons to bring in their own), it was always a fortuitous surprise when she stopped by. I could go for a tamale and a pint right now . . .

  • Erik

    Oh how I would love to make these but, alas, I live in northern Europe (Norway to be specific) and neither lard nor dried corn husks are available. Would there be an alternative “wrapping” that would work?

    • http://norecipes.com Marc Matsumoto

      You can wrap these in any large food-safe leaf. It’s made with banana leaves in some parts of mexico, and I’ve seen them made with bamboo leaves. That said I’m guessing if you can’t find dry corn husks, you probably also won’t be able to find banana leaves or bamboo leaves. You could wrap them in aluminum foil. As for the lard, it will be a lot of work, but you can make your own by buying pork fat at your butcher, and rendering out the fat in water by boiling for hours. Then refrigerate the liquid, which should solidify the lard and make it easy to separate from the water. Also, if you can’t find corn husks, you’re probably going to have a hard
      time finding masa harina, which is not the same thing as corn flour or corn meal. Masa harina is made from nixtamalized corn (soaked in lye). It changes that texture significantly and makes it possible to form into a dough. Short of nixtamalizing your own dry corn, I don’t have a good alternative for this. You may want to check online to see if any latin american only grocery stores will ship to Norway.

      • Don Simms

        Parchment paper will work fine for wrapping. and you can cut it to correct size. It will be more expensive if you make a lot of tamales, but it will work

  • Natika33

    Oh wow, these look amazing! I’ve actually never had a tamale, but now I want one, which is rather unfortunate because there’s next to no way I’m going to be able to find Masa harina here. Oh well, next time I’m at my parents perhaps. (^_^)

  • Chris

    Wanted to point out that hominy, a Southern staple, is the canned form of the masa..you could grind that up, if available….
    Unfortunately, this recipe doesn’t make nearly enough…8-)
    Tamale making in South Texas is a family affair that takes all weekend…perfect for holidays.
    I actually make my own because we keep kosher…hard to find them without lard, even the ‘vegetarian’ ones.
    Since I use corn ol in the masa instead of lard, any suggestions on how to get the lighter texture of your masa?

    • http://norecipes.com Marc Matsumoto

      The trick to getting it fluffy is the air that you whip into the fat. That’s why you need to use a fat that’s solid enough that it will trap air bubbles as you whip it (it should look like frosting). Shortening should work, but you won’t get the flavor. You could also try
      using refrigerated schmaltz, but I’m not sure if it will work as it has a much lower melting point than lard.

    • Natika

      Alas, hominy is also not widely available outside of the southern states and certainly not on the other side of the world… (;_;)

  • Monica

    In our family, right around Christmas, we always make a large batch; we switch it up and make some with chicken and chile verde slightly thickend up with flour, we also make ones with Queso Oaxaca and chile verde. those are the undisputed favorites in the family and always double up on them. I’m from LA and am use to buying the masa preparada, but now that I live in frigid New England, I have to use Maseca. I like your idea of using the pork broth. However, I don’t have a stand mixer and am planning on mixing by hand. Any techniques for folks hand-mixing the masa?

    • http://norecipes.com Marc Matsumoto

      You can whisk the lard by hand, with a whisk, but be prepared to get a workout. To get the masa really fluffy you need to incorporate a lot of air into the lard. It should looks like shiny pure white frosting when it’s ready.

  • Dianna

    Excellent tutorial!!! I am really happy to see a recipe that doesn’t make a huge amount as well since I live by myself and don’t have a huge freezer. I’m also delighted to find instructions to make a sauce for the tamales once they are cooked.
    All in all, a perfect recipe all the way around!

  • Don Simms

    Is this printable? I don’t want to lose this recipe.

    • http://norecipes.com Marc Matsumoto

      Hi Don, sorry I don’t currently have a print function. You can either bookmark it or cut and paste the recipe portion into a text editor and print from there.

  • teresa

    could I by chance use chile puya and ancho chili in the meat?

  • Christina

    My mother and I made these today (meat yesterday). They are delicious and very authentic! The meat and accompanying sauce are out of this world. My only issue was around making the masa…I wish there would have been a few more detsils in the instructions. We ended up mixing a bit of the pork broth to the masa as it seemed a bit dry at first. Otherwise, great tips on wrapping. We loved them…even my 3 yr. old!

  • Booker

    Excellent recipe. To darken things, I added 2 teaspoons of powderized coffee beans and 1 T of smoked paprika to the pork pot, and some darkly toasted ground cumin seeds to the mole; and since I made the meat the day before, I added the intensely flavored, orange fat that solidified on the top to the whipped lard.

    • http://norecipes.com Marc Matsumoto

      Glad to hear you enjoyed Booker. The coffee sounds great and good call on the fat. I’ve been using the fat in the masa as well lately.

  • Leticia

    Wow, You make the tamales just like I do with the exception of the wrap style.
    I spread the masa the same way with a spatula for a consistenet layer of masa.
    I fold the corn husk masa side first then fold over the the narrow end. This way less masa will ooze out. Finally I wrap them in deli sandwich paper. This helps retain moisture when heating in microwave. Keeps the microwave clean and the steamer clean between refills. I make 10 dozen in a “tamaleada.”

    • http://norecipes.com Marc Matsumoto

      Hi Leticia, glad to hear my tamales meet your expectations:-) I like the idea of using deli paper to give them a final wrap. I’ve been trying to figure out a good way to wrap them so you don’t have the husk between layers of masa.

      • Leticia

        Yes I am impressed. I teach a lot of home cooks how to make them. I was searching for a “recipe” to suggest to them. Mine is handed down from my mom. This is the closest to my mom’s “some of this a few of that a pinch of this, then taste and adjust.” I was very happy to see that you use lard. It is essential to a true tamal. I can not wait to try your other recipes!

  • Jojuan

    Marc, I’m attempting my first tamales this weekend and I’m definitely using your recipe! The photos are so helpful. Two questions on spices: cinnamon – how long of a stick? (They come in so many lengths these days.) Coriander and cumin seeds: measure the whole seeds first – then grind…..or grind the seeds, THEN measure? Spices can ‘make or break’ a dish. Thanks for sharing. Can’t wait for the weekend.

    • http://norecipes.com Marc Matsumoto

      Hi Jojuan, the cinnamon stick should be about 2-3 inches long. For the coriander and cumin they should already be ground. I’d typically write it as “1 teaspoon coriander – whole” if the recipe were calling for whole seeds that were to be ground later. I hope that helps and good luck!

  • Torch

    Marc, I’m did the first half of the recipe tonight. I will do the masa tomorrow. I was told by a mexican neighbor to use butter instead of lard. What are your thoughts on this? Thanks!

    • http://norecipes.com Marc Matsumoto

      HI Torch, sorry for the late response, you caught me in the middle of a move. It may vary by region, but I’ve only seen the masa for tamales prepared using manteca (lard). Butter will probably have more flavor than straight manteca, but lately I’ve been skimming off the fat from the braised pork and using that in the masa, which is really over-the-top good. Hope you enjoyed the tamales!

  • Alie

    Hi Marc, I have been trying and trying to make my tamales using the masa recipe you provided and others. Each time it seems my masa does not cook thoroughly, its mushy and seemingly raw. I let them go for 2 hours or more to get them to cook. I don’t put a lot of masa on the husk as I hate very thick fat tamales and my grandma used to make them and they were always smaller and thinner. So I just can’t understand why they are coming out mushy, its like they won’t “set” or firm up. Help please! any suggestions?

    • http://norecipes.com Marc Matsumoto

      Assuming your water is boiling (i.e. you’re creating enough steam), the masa should definitely be cooked after 2 hours. The only thing I can think of is that because you’re using a thin layer of masa, it’s actually cooking too quickly and the extra time is giving the tamale enough time to get soggy (from the liquid in the steam and filling). Have you tried cooking them for a shorter time? Also, are you using a dish towel to keep the condensation on the lid from dropping onto the tamales? One last possibility is that you’ve packed the tamales in so tight there is no room for the steam to get between each tamale.

      • Alie

        I did not put the towel under the lid..my mom never did. I will try that. I am only trying small batches of two or three at a time since I am tired of wasting so many, so they are definitely not tight. I prop them up with balls of foil so they don;t fall down. I will try the next batch with the towel…I think that might help! Thanks for the suggestions!

        • http://norecipes.com Marc Matsumoto

          Hi Alie, I hope that helps. If not, try reducing your steaming time. Since your steaming less tamales and you’re using a thinner layer of masa, you’re tamales should take less time than the 1.5 hours I suggest.

          • Alie

            Thank you Marc!!

  • Nick Kern

    Hello Chef!

    Just wanted to say thanks for the awesome recipe. I just posted on your facebook the other day asking where to find masa in Japan and I went to the Tomizowa in Shinjuku. I was unable to find corn husks anywhere, and I don’t have a stand mixer, so they were a little more dense than yours look, BUT I bought a bamboo shoot and used the husks as wrappers. They turned out excellent! I just finished making a lengua mole, all with ingredients found in Japan(except the dried California Chiles), and will be making a huge batch of tamales. I love Tomizowa, I also bought the Hopi Japanese Pinto beans, then refried them which these tamales are stuffed with. Long story short, great recipe as always chef!

    • http://norecipes.com Marc Matsumoto

      Sounds awesome! Yea, I’ve never seen corn husks here, but they sell dried bamboo leaves (I think they have them at tomizawa) which work very well as they’re a similar size and shape to corn husks. As for the denseness, people have been making tamales long before electric mixers existed, so it’s possible to get them light, it’s just a matter of getting your fat to room temperature and beating enough air into it using a whisk.

  • JIWA

    Well, though not a seasoned tamale maker, I have been making them on and off for abut 40 years. I originally learned from my Mexican MIL. This is an on-again year so I went searching for a pork recipe a step above what I have been using. This one looks interesting. I noted that the author was Japanese. It is great how international we have become. I am Canadian. I have never had too much trouble with the masa. I prefer using lard that I render myself. Manteca in the US is full of additives I don’t want. I had never seen a masa recipe using the broth from the pork until this year, and now there are several! For me this is at least a two or three day process. I take my time. I like to cook the pork overnight in my slow-cooker, but have used a pressure cooker and the stove or oven as well over the years. Have you tried “sweet” tamales? I had some decides ago and no one had ever heard of them since. So I have developed my own. Pineapple juice for the broth with a little lime. bits of raisins, coconut, almonds, cinnamon and anise and a little brown sugar (piloncillo) with the lard in the masa. Wrap and steam like regular tamales. Wonderful dessert. I like them plain. Happy cooking.

    • http://norecipes.com Marc Matsumoto

      Hi JIWA, I’m Japanese, but grew up in California with Mexican friends. Tamales are probably one of my favorite Mexican foods when prepared properly. I’m with you on rendering your own pork fat. You actually get a bit of fat from braising the pork that you can use in the masa as well (though it does turn it an orange color). As for the sweet tamales, it’s called Tamales de Dulces (literally sweet tamales).

      • JIWA

        Hi Marc:
        I guess I didn’t remember “Tamales de Dulces” until you told me. I grew upon No Hollywood in the 60-70’s. Married in late 70’s after college to a Mexican. After learning how to make meat tamales, and hearing about sweet, none of my husband’s family or church family had ever heard of them. And they made tamales monthly to sell as a fund-raiser. Had been since the 1930’s out of that church in Upland, CA. So I figured it out on my own after lots of research. they became quite popular for a while until we moved away. Thanks for your response. I also went wandering on your site. I, too think that the BahnMi is one of the better sandwiches of the world. So much so that I really followed you links and bought “The Bahn Mi Handbook” yesterday. Can’t wait. Of course, if you grew up in the streets of LA, then you are certainly familiar with Mexican street tacos. They are a pretty good version of a sandwich as well–lengua is my favorite version. There is a Catholic Mission in San Juan Capistrano. Close by there used to be a Taco stand–the best!. But I had a lot of really good ones while in nursing school in San Diego as well. So I could wax poetic for ages……

  • Hot tamale

    Chef Marc, your recipe is right on point. There are many versions of tamales depending on the region of Mexico. Is your recipe from the Oaxaca region? If so, I’ve heard that region makes the best flavor intense tamales. I grew up helping mom and we also make sweet ones every year. When making sweet tamales, you add butter for flavor. The sweet tamales we make only have raisins, crushed pineapple, and Spanish peanuts (skin off…too bitter with them on). My mom is from a region where ingredients are sparse, but we have on occasion added coconut and pecans instead of peanuts and other dried fruits. The choices are endless. We also make tamales with fresh chili pasilla (roasted, peeled, sliced into slivers), chicken or cheese, and onions. Sometimes we will even add Spanish green olives. P.S, the best tacos around my town is Kings Taco in East Los Angeles. Thank you so much for posting your recipe. I enjoy trying out different recipes. Happy tamale making!


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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