Pork Tamales with Spices

c
@cocinero44

Sharing recipes is always a joy, and today I bring you a highly recommended one: pork tamales with spices. While they do require some time to prepare, the effort is well worth it. These tamales are incredibly flavorful and make for a hearty main dish.

Pork Tamales with Spices recipe
Prep Time
1hr 30min
Cook Time
2hr 0min
Total Time
3hr 30min

Ingredients

16 Servings
(1 serving = 1 tamale)

For the Dough

  • lard
    lard
    250g
  • prepared masa (corn dough)
    prepared masa (corn dough)
    1kg
  • salt
    salt
    1tbsp

For the Filling

  • pork, cut into chunks
    pork, cut into chunks
    700g
  • fresh tomatoes
    fresh tomatoes
    200g
  • garlic
    garlic
    1clove
  • lard
    lard
    2tbsp
  • cloves
    cloves
    3clove
  • fresh thyme
    fresh thyme
    2sprigs
  • ground cumin
    ground cumin
    1/2tsp
  • ground cinnamon
    ground cinnamon
    1tsp
  • ground black pepper
    ground black pepper
    1/2tsp
  • raisins
    raisins
    1/2cup
  • cooked peas
    cooked peas
    1cup
  • salt
    salt
    1tsp
  • jalapeño raw jalapeño peppers
    jalapeño raw jalapeño peppers
    2

For Assembling the Tamales

  • corn husks dried corn husks
    corn husks dried corn husks
    16

How to make Pork Tamales with Spices

Prepare the Filling

  1. Step 1

    Place the pork chunks in a pot with plenty of water and cook for about an hour, or until tender. Remove the pork from the pot and reserve the cooking broth. Once the meat has cooled enough to handle, shred it into small pieces.

  2. Step 2

    Chop the tomatoes into large pieces and blend them together with the garlic, cloves, thyme leaves, cumin, cinnamon, and black pepper until you have a smooth mixture.

  3. Step 3

    In a medium-sized pot, heat the lard over low heat. Pour in the blended mixture and cook for about 10 minutes, stirring occasionally.

  4. Step 4

    Add the shredded pork, raisins, peas, salt, and reserved broth to the pot. Continue cooking until most of the liquid has evaporated.

  5. Step 5

    Remove the pot from the heat and let the filling cool to room temperature.

  6. Step 6

    Remove the stems from the jalapeños, slice them into thin strips, and remove the seeds.

Prepare the Corn Husks

  1. Step 1

    Place the dried corn husks in a large bowl and cover them with warm water. Let them soak while you prepare the masa.

Prepare the Masa

  1. Step 1

    Beat the lard until it becomes light and fluffy. Gradually add the prepared masa, salt to taste, and a small amount of the reserved pork broth. Mix until all the ingredients are fully incorporated and the dough is smooth, soft, and slightly moist.

  2. Step 2

    Continue beating the masa for about 5 minutes, either with a mixer or by hand.

Assemble the Tamales

  1. Step 1

    Drain the soaked corn husks and pat them dry to remove excess water.

  2. Step 2

    For each tamale, take one corn husk and spread a large spoonful of masa in a rectangular shape in the center of the husk.

  3. Step 3

    Place a spoonful of the pork filling on top of the masa, followed by a strip of jalapeño.

  4. Step 4

    Fold all four sides of the corn husk to enclose the masa and filling, forming a neat package.

  5. Step 5

    Repeat the process until all the tamales are assembled.

Cook the Tamales

  1. Step 1

    Arrange the tamales vertically in a steamer pot. Cover and steam over medium heat for about an hour, ensuring there is always enough water in the pot to maintain the steam.

  2. Step 2

    Once cooked, carefully remove the tamales from the pot and let them cool slightly.

Nutrition (per serving)

Calories

373.8kcal (18.69%)

Protein

11.8g (23.54%)

Carbs

20.3g (7.38%)

Sugars

3.2g (6.48%)

Healthy Fat

17.1g

Unhealthy Fat

11.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Make sure the masa is well-beaten to ensure light and fluffy tamales.

  2. Keep an eye on the water level in the steamer to prevent it from running dry.

  3. Use a damp cloth to wipe the corn husks after soaking to remove any debris.

FAQS

  1. Can I use chicken instead of pork?

    Yes, you can substitute pork with chicken for a different flavor.

  2. How do I know when the tamales are cooked?

    The tamales are done when the masa easily separates from the corn husk.

  3. Can I freeze the tamales?

    Yes, tamales can be frozen after cooking. Reheat them by steaming or microwaving.

  4. What can I serve with tamales?

    Tamales pair well with salsa, guacamole, or a side of rice and beans.

  5. How long can I store cooked tamales?

    Cooked tamales can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Loading reviews...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia