Homemade Pork Tamales
ID: 7a524869...
Delicious, tender, and perfectly moist homemade pork tamales made from scratch. This recipe features slow-braised pork shoulder in a rich chili sauce, wrapped in a fluffy lard-infused masa dough and steamed to perfection.
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🍳 Cooking Flow
Braise the pork shoulder with onions, garlic, and spices until tender, then shred the meat and strain the cooking broth. → Rehydrate ancho and guajillo chilies in the hot broth, then blend them with garlic, cumin, oil, and salt to create the chili sauce and mix it into the shredded pork. → Prepare the masa dough by combining masa harina with whipped lard and the reserved savory pork broth. → Spread the masa onto soaked corn husks, fill with the pork mixture, fold, and tie into small packages. → Steam the tamales upright in a covered pot for 45 to 60 minutes until fully cooked.
Cooking Steps
Brief Cooking Order
Braise the pork shoulder with onions, garlic, and spices until tender, then shred the meat and strain the cooking broth. → Rehydrate ancho and guajillo chilies in the hot broth, then blend them with garlic, cumin, oil, and salt to create the chili sauce and mix it into the shredded pork. → Prepare the masa dough by combining masa harina with whipped lard and the reserved savory pork broth. → Spread the masa onto soaked corn husks, fill with the pork mixture, fold, and tie into small packages. → Steam the tamales upright in a covered pot for 45 to 60 minutes until fully cooked.
Introduction
Delicious, tender, and perfectly moist homemade pork tamales made from scratch. This recipe features slow-braised pork shoulder in a rich chili sauce, wrapped in a fluffy lard-infused masa dough and steamed to perfection.
Step 1
Pat the pork shoulder dry and cut it evenly into large 2.5-inch cubes.
Step 2
Heat cooking oil in a large Dutch oven over medium-high heat. Sear the pork in batches for 2 minutes per side until beautifully browned, then set aside.
Step 3
Reduce heat to medium. Add sliced yellow onion and 4 sliced garlic cloves to the pot, season with salt and pepper, and sauté for 2 minutes until softened.
Step 4
Add bay leaves and a cinnamon stick to the onions. Return the seared pork and its juices back to the pot, then add fresh oregano and filtered water.
Step 5
Bring the water to a boil, then immediately lower heat to low, cover with a lid, and gently simmer for 1.5 to 2 hours until the pork is extremely tender.
Ingredients List
Important Notes
Do not overcrowd the Dutch oven when browning the pork, as this will steam the meat instead of searing it.
Keep the pork fat integrated with the shredded meat to ensure a rich, juicy filling that doesn't dry out.
Masa flour brands absorb liquids differently, so add the warm broth incrementally until you reach a spreadable, paste-like consistency.
Ensure the corn husks are completely soaked and soft before assembling to make wrapping easier and prevent tearing.
To check if they are done, remove one tamale and let it cool slightly; if the husk peels away cleanly, they are ready.
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