Pork Tamales

This classic Mexican dish is great for a party, or freeze them for quick, easy lunches.

  • Serves: 4-6 servings
  • Prep Time: 2.5 hours
  • Cook Time: 45-50 minutes


  • 4 c. Masa Harina
  • 1 1/3 c. Lard
  • 24 Corn Husks, soaked in water
  • 1/2 tsp. Salt
  • Filling
  • 1 (3 lb.) Boneless Pork Shoulder Roast
  • 1 Onion, quartered
  • 2 tsp. Thyme
  • 2 tsp. Oregano
  • 2 Bay Leaves
  • 12 Black Peppercorns
  • 2 tsp. Cumin
  • 1/3 c. Chili Powder
  • 2 cloves Garlic
  • 2 tbsp. Flour
  • 2 tbsp. Sugar
  • 1 tbsp. Vegetable Oil


  1. Season pork shoulder generously with salt and black pepper, then in a heavy-bottomed pot, sear until deeply browned on all sides. Add about 6 cups of water and onion, thyme, bay leaves, and peppercorns; cover and cook for about 2 hours or until pork is tender and shreds easily.

  2. Shred pork, strain and reserve cooking liquid; combine one cup cooking liquid, pork, chili powder, garlic, flour, sugar, and vegetable oil in a large skillet. Continue cooking until liquid has almost cooked off, about 25 minutes.

  3. To make the dough, combine masa harina, lard, salt, and 2 2/3 cup of the reserved cooking liquid until combined. Drain corn husks and pat dry. Start about 1/2 inch from wide end and spread about 3 tbsp. of dough down husk, leaving a 1 inch border around the edges. Spoon about 2 tbsp. of pork filling down center of dough, then fold in sides to wrap dough around filling and fold up narrow end. Repeat until dough and filling are gone.

  4. Steam until dough is firm, about 45 or 50 minutes.

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