How To Make Tamales de Puerco (Red Pork Tamales)
Spice up your meals with these easy-to-follow Mexican recipes! Explore a variety of dishes and new flavors to try out for your next big meals. We have it all from the classic tacos, crunchy empanadas, freshly made margaritas, and more. These exciting Mexican recipes are sure to please any crowd. So try them out for your next big gathering, or simply cook them up for when you’re craving some Mexican cuisine.
Serves:
Ingredients
- 1.5 lbs pork shoulder, cut into chunks
- 2 cups masa harina (corn masa flour)
- 1 cup chicken broth
- 1/2 cup lard or vegetable shortening
- 1/4 cup chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 package dried corn husks, soaked in water
Instructions
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In a large pot, add pork, chili powder, cumin, garlic powder, salt, black pepper, oregano, and cayenne pepper. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 2-3 hours until pork is tender. Shred the pork with a fork.
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In a mixing bowl, combine masa harina, lard or vegetable shortening, chicken broth, and salt. Mix until a soft, pliable dough forms.
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Drain the soaked corn husks. Spread a thin layer of masa dough onto each corn husk, leaving a border around the edges. Spoon a heaping tablespoon of the shredded pork onto the center of the masa dough.
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Fold the sides of the corn husk towards the center, then fold the bottom of the husk up. Tie the top of the tamale with a strip of soaked corn husk.
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Place the tamales vertically in a steamer pot, filling the pot with water just below the steamer basket. Steam the tamales for 1-2 hours until the masa is cooked through and firm.
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Serve the tamales warm with salsa or your favorite toppings.
Nutrition
- Calories : 550kcal
- Total Fat : 30g
- Saturated Fat : 12g
- Cholesterol : 80mg
- Sodium : 950mg
- Total Carbohydrates : 43g
- Dietary Fiber : 6g
- Sugar : 1g
- Protein : 29g
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