Homemade Pork Tamales
Soft masa tamales filled with shredded pork and steamed in corn husks.
Equipment
- Steamer pot with lid
- Large mixing bowl
Ingredients
Main Ingredients
- 4 cup masa harina corn flour, not cornmeal
- 1 cup lard or soft butter
- 2 cup chicken or pork broth low sodium
- 1 tsp chili powder
- 1 tsp salt
- 2 cup shredded cooked pork about 12 oz
- 1 cup shredded cheese optional, for the filling
- 20 corn husks soaked in cold water for 30 minutes
Instructions
Cooking
- Soak. Soak the husks in cold water for 30 minutes.
- Make masa. Mix the masa harina, lard, broth, salt, and chili powder into a smooth dough.
- Fill. Spread masa on each husk, add pork, and fold the sides and narrow end over.
- Steam. Steam seam side down, covered, for 60 to 90 minutes until the masa releases from the husk.
Notes
Substitutions: Use soft butter for lard, vegetable broth for a meatless version, and chicken or roasted vegetables for the pork.
Tips: Add garlic, onion, or cumin for extra flavor.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition does not include the optional cheese.