The Simple Joy of these Authentic Mexican Pork Tamales
There’s something magical about unwrapping a perfectly steamed tamale, watching the corn husk fall away to reveal that tender masa filled with savory, spiced pork. I mean, who doesn’t love a gift-wrapped dinner?
These authentic Mexican pork tamales bring pure comfort to your table with their pillowy cornmeal exterior and deeply seasoned filling. The process might seem intimidating at first, but honestly, it’s just organized chaos in the kitchen.
Once you get the hang of spreading masa and rolling without trapping the husk inside, you’ll wonder why you ever bought store-bought versions.
Ingredients
Making these authentic Mexican pork tamales requires a surprisingly manageable list of ingredients, though you’ll definitely want to plan ahead since some items might require a special trip to the grocery store.
The beauty of this recipe lies in its simplicity – we’re talking basic pantry staples combined with good-quality pork and the right blend of warming spices that’ll make your kitchen smell absolutely incredible.
For the Masa (Corn Shells):
- 1 lb cornmeal
- 1/2 lb shortening
- 4 teaspoons salt
- 2 2/3 cups warm pork stock
For the Pork Filling:
- 2 lbs lean boneless pork
- 4 tablespoons chili powder
- 4 tablespoons toasted paprika
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground cayenne pepper
- 2 teaspoons black pepper
- 1 teaspoon salt
- 4 garlic cloves, pressed
- 1 cup pork stock
Additional Supplies:
– 50 corn husks
Now, about those corn husks – you’ll find them in the international aisle of most grocery stores, usually dried and packaged in plastic bags.
Don’t panic if they look like ancient parchment when you first see them, because soaking transforms them into pliable wrappers that actually cooperate with you.
The toasted paprika might require a quick toast in a dry skillet for a few minutes if you can’t find it pre-toasted, but honestly, regular paprika works just fine if you’re not feeling that ambitious.
And here’s a pro tip: make sure your pork stock is warm when you add it to the masa, because cold stock will turn your shortening into stubborn little lumps that refuse to blend properly.
How to Make these Authentic Mexican Pork Tamales
Making these tamales is honestly like a meditation session that ends with the most delicious reward, though I won’t lie and say it’s quick. Start by soaking all 50 corn husks in hot water for several hours until they’re soft and bendable – think of them as nature’s little gift wrap that needs some coaxing to cooperate.
While those are getting happy in their warm bath, cut your 2 lbs of lean boneless pork into 3 chunks and boil them in water for about 45 minutes until they’re fork-tender. Here’s the essential part that’ll make you feel like a tamale wizard later: save every drop of that cooking liquid because that golden pork stock is liquid flavor gold.
Once the pork cools down enough that you won’t burn your fingers, shred it just like you’re making pulled pork for barbecue, then mix it with 1 cup of that precious stock along with 4 tablespoons each of chili powder and toasted paprika, 2 teaspoons ground cumin, 1 teaspoon each of oregano and ground cayenne pepper, 2 teaspoons black pepper, 1 teaspoon salt, and 4 pressed garlic cloves. Let this flavor party chill in the fridge while you tackle the masa.
The masa is where things get a little arm workout, but trust me, it’s worth every bit of mixing. Work 1/2 lb of shortening into 1 lb of cornmeal using your hands or a mixer – I prefer hands because you can feel when everything’s properly incorporated, plus it’s oddly satisfying.
Add 4 teaspoons of salt, then slowly mix in 2 2/3 cups of warm pork stock until you’ve got a thick, spreadable paste that holds together nicely. Now comes the assembly line magic: grab one pliable corn husk from its water spa, spread some masa in the middle about 2×4 inches and 1/8 inch thick using an offset spatula or table knife, then plop about a tablespoon of that spiced pork filling right down the center.
Rolling these babies takes a bit of practice, kind of like learning to ride a bike but with more delicious consequences if you mess up. The trick is using the corn husk like a helper to roll the masa around the filling without actually rolling the husk inside – think spring roll technique with a bamboo mat, but more forgiving.
Tie the ends closed, arrange them in a single layer on a steamer rack, and steam over boiling water for 1 hour while your house fills with the most incredible aroma that’ll have your neighbors suddenly becoming very friendly. You can serve these traditional tamales in onion soup crocks for an unexpectedly charming presentation that bridges Mexican and French culinary traditions.
Substitutions and Variations
While this traditional recipe is absolutely divine as written, I totally get that sometimes you need to work with what’s in your pantry or accommodate different dietary needs.
Can’t find corn husks? Parchment paper works in a pinch, though you’ll miss that authentic flavor.
Beef, chicken, or even beans make excellent pork substitutes.
Vegetarians can swap the meat for cheese, roasted vegetables, or seasoned black beans.
Lard traditionally replaces shortening for richer flavor.
Need it spicier? Add jalapeños or chipotle peppers to the filling.
Sweet tamales with cinnamon, raisins, and pineapple offer delightful dessert variations.
Additional Things to Serve With Authentic Mexican Pork Tamales
These beautiful tamales deserve sidekicks that’ll make your dinner table sing with authentic Mexican flavors.
I always reach for Mexican rice first – that fluffy, tomato-kissed grain soaks up any leftover masa goodness perfectly. Refried beans come next, creamy and rich, creating the ultimate comfort combination.
Want something fresh? I’ll add a crisp jicama slaw or simple cabbage salad with lime juice. The crunch cuts through all that hearty pork beautifully.
Don’t forget warm corn tortillas, because honestly, can you ever have too many carbs at a Mexican feast? Your guests will thank you for the variety.
Final Thoughts
After wrestling with corn husks that seem determined to tear at the worst possible moment and getting masa under every fingernail you own, you’ll have created something truly special.
These tamales aren’t just food – they’re edible hugs wrapped in corn husks.
Sure, your kitchen looks like a masa bomb exploded, and you’re questioning why you didn’t just buy them from that lady down the street.
But when you bite into that first perfectly steamed tamale, tasting the tender pork mingling with perfectly seasoned masa, you’ll understand why this tradition has survived centuries.
Worth every messy moment.
