15 Pork Tamales Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 pork tamales recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Pork Tamales Recipe

Authentic Mexican Pork Tamales Rojos

12 hr 35 min

Pork shoulder, tamale, corn husks, red chile sauce, sea salt

4.430

Muy Bueno Cookbook

Traditional Tamales (Pork)

6 hr

Lbs pork shoulder, chili sauce, masa harina, dried corn husks, baking powder

5.0130

Food.com

Pork Tamales

3 hr 55 min

Boneless pork shoulder, masa harina, mexican, dried corn husks, black

4.621

Food Network

Hot tamales using corn flour

1 hr 45 min

Pork shoulder, masa harina, corn husks, meat, lard

4.677

Mexico in my kitchen

Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Lb pork shoulder, salsa verde, corn husk, fresh corn masa, dried guajillo chiles

4.6165

Tasty

Pork Tamales

10 hr

Lb pork butt, masa harina, corn husks, red chile sauce, ancho chile

5.06

House of Yumm

Pork Tamales

5 hr 35 min

Pork butt, tamales, corn husks, lard, dried guajillo

4.365

Thrift and Spice

Instant Pot Red Chili Pork Tamales

3 hr 50 min

Boneless pork shoulder, chili sauce, dried ancho chiles, dried corn husks, dried guajillo chiles

5.0283

Ranch Style Kitchen

Red Pork Tamales + VIDEO

6 hr

Pork butt, pot, chile ancho, corn husks, red chile sauce

5.029

In Mama Maggie’s Kitchen

Salsa Roja Pork Tamales Recipe

3 hr 55 min

Pork shoulder, masa harina, fresh tomatoes, chicken broth, corn husks

4.29

The Spruce Eats

Pork Tamales

2 hr 15 min

Lb pork shoulder, masa harina, parchment paper, guajillo, garlic

5.05

Maricruz Avalos

Red Chile Pork Tamales

8 hr 30 min

Pork shoulder, masa harina, dried corn husks, dried guajillo chiles, olive oil

4.98

Leite’s Culinaria

Pork Tamales

6 hr 55 min

Boneless pork shoulder, masa harina, chicken broth, dried ancho chiles, corn husks

4.820

Isabel Eats

Pulled-Pork Tamales

Boneless pork shoulder, red wine vinegar, masa harina, barbecue sauce, fresh corn husks

5.02K

Food & Wine Magazine

Pork Tamales

Pound pork belly, boston butt, apple cider vinegar, mexican, chicken broth

4.145

Bon Appetit

12 Related Question Answers About Pork Tamales Recipe

What is the secret to moist tamales?

The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico. If you do not want to use lard — try using shortening or softened butter for a vegetarian version.

How long do tamales steam for?

The gold standard of reheating tamales, steaming helps the Mexican delicacies retain their original flavor and texture. Fill your steamer with water, and turn the heat to medium. Keep your tamales in their husks and steam for 15 to 20 minutes, adding an extra 10 minutes if your tamales are frozen.

What is tamale filling made of?

Fillings vary from place to place, but the most common include pork, chicken, beef and vegetables—all swimming in chile, a sauce that’s made using garlic, cumin and dried chili peppers. (Here’s your guide.) It’s traditional for friends and family to come together for a tamalada (tamale-making party), to help assemble.

How do you make hot tamales with pork?

Instructions

1. Place pork, water, and salt in a slow cooker and cook for 6 to 8 hours. After meat is cooked, remove from the slow cooker and let cool to room temperature. …
2. In a blender combine the cooled broth from the cooked pork and the leftover fat pieces. Blend and reserve for using when making tamale masa and filling.

Is baking powder necessary for tamales?

Water or broth moistens the masa harina and helps create the right dough texture. Salt is a natural flavor enhancer and boosts the corn flavor of the tamale dough. Baking powder is used in some tamale dough as a leavening agent, which helps the dough rise a bit when baking and gives it a light texture.

What is the best lard for tamales?

Pork back lard is preferable for its mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted.

Do you use a lid when steaming tamales?

Yes, using a lid will create more steam, allowing the tamales to gently cook. It also helps to maintain the water in the pot, but be sure to check water levels throughout the steaming time to ensure that it doesn’t run out.

Can you steam tamales too long?

Tamales can be steamed for too long. Tamales that are over-steamed will fall apart once you try to cut into them and they will turn soggy or mushy and not have a good taste as a result.

How do you tell if tamales are done steaming?

The tamales are done when the Masa Dough around the meat feels firm there are no parts of uncooked dough left. To test the tamales for doneness, remove one tamale from the steamer. Let this cool for a moment or two. As you open the husks, the dough should come away easily from the husks and be completely smooth.

What side of the husk do you use for tamales?

Wrap and steam your tamales properly

Put your masa mixture on the smooth side of your husk or leaf so the finished product easily slides out of the wrap. Keep your masa in the middle of the husk to ensure there’s ample space to wrap. The tamales will also expand as they steam, so you don’t want them to come unwrapped.

What are the steps for making tamales?

Instructions

1. Lay the soaked corn husk on a flat surface. …
2. Spread your masa on the corn husk. …
3. Add your filling/sauce to the center of the masa. …
4. Fold the corn husk in half vertically. …
5. Wrap the corn husk into a little burrito. …
6. Fold the top (skinny) end down to enclose one end of the tamale. …
7. Tie the tamale together.

Do you eat the corn husk on a tamale?

The dough, called “masa” is spread on the corn husk. The corn husks do not get eaten, they are just used to envelope the dough and filling of the tamale which gets cooked inside. The filling. You can fill the tamales with meat or beans and cheese.