Pork Tamales
Steamed parcels of seasoned masa wrapped in corn husks: a base layer of fluffy corn dough holds a chilli-pork filling, all bound up and steamed for an hour. The labour-intensive Mexican Christmas dish; freezes brilliantly so a marathon batch lasts weeks.
Overview
Masa harina mixes with lard or butter, baking powder and stock into a fluffy dough. A red-chilli pork shoulder filling has been simmered separately. Soaked corn husks get a layer of dough, a spoon of filling, fold and tie. Steamed standing upright for an hour.
Ingredients
Pork filling
- 1 kg pork shoulder (cut into 4 cm pieces)
- 4 dried guajillo chillies (stems and seeds removed)
- 2 dried ancho chillies (stems and seeds removed)
- 4 garlic cloves
- 1 onion (halved)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 600 ml water
Masa
- 500 g masa harina
- 200 g lard (room temperature) or unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon salt
- 750 ml warm chicken stock (or pork cooking liquid)
Wrapping
- 30 dried corn husks (soaked in hot water 30 minutes until pliable)
Method
Stage 1 - Cook the pork
- Place the pork, halved onion, garlic and water in a heavy pot. Bring to a simmer.
- Cook 1 ½ hours until the pork is tender. Reserve the cooking liquid.
Stage 2 - Chilli sauce
- Toast the dried chillies in a dry pan for 30 seconds a side.
- Soak in just-boiled water for 15 minutes; drain.
- Blend with the cumin, oregano, 200 ml of pork cooking liquid and salt to a smooth sauce.
Stage 3 - Combine pork and sauce
- Shred the pork with two forks.
- Pour the chilli sauce over and stir to coat.
- Cook in a frying pan over medium heat for 5 minutes to thicken slightly. Set aside.
Stage 4 - Masa dough
- Beat the lard with a wooden spoon (or stand mixer) for 5 minutes until fluffy.
- Mix the masa harina, baking powder and salt; add to the lard with the warm stock.
- Beat for 5 minutes until the dough is fluffy enough that a small spoonful floats in cold water (test it).
Stage 5 - Assemble
- Place a soaked corn husk on the work surface, smooth side up, wide end at the top.
- Spread 2 tablespoons of masa across the upper centre of the husk in a 5 mm thick rectangle, leaving 2 cm clear at the top and sides.
- Spoon a tablespoon of pork filling along the centre of the dough.
- Fold the long sides of the husk to overlap; fold the pointed bottom up to seal (the top stays open).
- Tie the parcel with a strip of soaked husk if it doesn't hold its shape.
Stage 6 - Steam
- Stand the tamales open-end up in a large steamer.
- Pour water into the bottom (don't let it touch the tamales).
- Cover and steam for 1 ¼-1 ½ hours, topping up water as needed.
- Test by unwrapping one: the masa should pull cleanly away from the husk.
Stage 7 - Serve
- Serve hot in their husks; diners unwrap their own.
- Serve with extra salsa or chilli sauce on the side.
Notes
- Lard tastes traditional: Vegetable shortening or butter work; lard gives the classic flavour.
- Float test for the dough: Drop a half-teaspoon in cold water. Sinks = beat more; floats = ready.
- Corn husks need full soaking: Dry husks crack when folded; 30 minutes in hot water makes them pliable.
Storage
- Steamed tamales keep 3 days refrigerated; reheat by re-steaming for 15 minutes.
- Freeze (wrapped, after cooking) for 3 months. Steam from frozen for 30 minutes.
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