Hey y’all! If you’ve ever wanted to dive into the world of homemade tamales, you’re in for a treat. Our Authentic Seasoned Pork Tamales are not only bursting with rich flavors but also perfect for family gatherings, celebrations, or a cozy night in. So, throw on an apron, and let’s get cooking!
Why You’ll Love This
- Authentic taste that transports you straight to a traditional Mexican kitchen.
- Perfectly seasoned pork that melts in your mouth.
- Great for making ahead and freezing for easy meals later.
- Customizable to your taste with various filling options.
- A fun cooking project that brings everyone together.
Ingredients
- 2 pounds pork shoulder, trimmed and cubed
- 4 cups chicken broth, divided
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 4 cups masa harina
- 2 1/2 cups warm water
- 2 teaspoons baking powder
- 1 cup lard or shortening
- 30 dried corn husks, soaked in warm water for 30 minutes
Directions
Prepare the Pork Filling
- In a large pot, heat the oil over medium heat and cook the onion and garlic until softened.
- Add the pork cubes, chili powder, cumin, oregano, salt, and pepper. Stir to coat evenly with spices.
- Add 2 cups of chicken broth. Cover and simmer for 1.5 hours or until pork is tender and shreds easily.
- Shred the pork and set aside.
Make the Masa Dough
- In a large bowl, combine masa harina, baking powder, and a pinch of salt.
- Incorporate the lard until mixture is crumbly.
- Gradually add warm water and remaining chicken broth until a soft dough forms.
Assemble the Tamales
- Spread 2 tablespoons of masa dough onto the center of each soaked corn husk.
- Add a spoonful of pork filling.
- Fold the sides of the husk over the filling, then fold the bottom up.
- Place tamales upright in a steamer and steam for about 1 hour.
Notes
- Ensure your corn husks are well-soaked to avoid tearing. [Learn more about prepping corn husks](https://www.mexicoinmykitchen.com/how-to-cook-tamales/).
- Adjust spices to your preference for a milder or spicier filling.
Variations
- Vegetarian Tamales: Use black beans and cheese instead of pork.
- Chicken Tamales: Substitute pork with shredded chicken.
- Sweet Tamales: Fill with a mix of cinnamon and sweetened masa.
Required Equipment
- Large cooking pot
- Steamer basket
- Mixing bowls
- Measuring cups and spoons
Storage Instructions
Store leftover tamales in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months.
Suggested Pairings
Serve your tamales with a fresh pico de gallo, guacamole, or a side of Mexican rice. They also go great with a tangy tomatillo salsa.
Pro Tips
- Always taste your masa for seasoning before assembling. [Find seasoning tips here](https://www.simplyrecipes.com/recipes/homemade_tamales/).
- Make sure your masa is moist enough to spread easily without cracking.
- Don’t overfill the husks to ensure they close properly during steaming.
FAQ
- Can I make tamales without lard? Yes, you can substitute with vegetable shortening for a similar texture.
- How do I know when tamales are done? The masa should separate from the husk easily when cooked through.
- Can I use instant masa? Yes, instant masa works well and may save you some preparation time.