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.

Ingredients
For the Dough
- lard250g
- prepared masa (corn dough)1kg
- salt1tbsp
For the Filling
- pork, cut into chunks700g
- fresh tomatoes200g
- garlic1clove
- lard2tbsp
- cloves3clove
- fresh thyme2sprigs
- ground cumin1/2tsp
- ground cinnamon1tsp
- ground black pepper1/2tsp
- raisins1/2cup
- cooked peas1cup
- salt1tsp
- jalapeño raw jalapeño peppers2
For Assembling the Tamales
- corn husks dried corn husks16
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
How to make Pork Tamales with Spices
Prepare the Filling
- 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.
- 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.
- 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.
- Step 4
Add the shredded pork, raisins, peas, salt, and reserved broth to the pot. Continue cooking until most of the liquid has evaporated.
- Step 5
Remove the pot from the heat and let the filling cool to room temperature.
- Step 6
Remove the stems from the jalapeños, slice them into thin strips, and remove the seeds.
Prepare the Corn Husks
- 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
- 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.
- Step 2
Continue beating the masa for about 5 minutes, either with a mixer or by hand.
Assemble the Tamales
- Step 1
Drain the soaked corn husks and pat them dry to remove excess water.
- 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.
- Step 3
Place a spoonful of the pork filling on top of the masa, followed by a strip of jalapeño.
- Step 4
Fold all four sides of the corn husk to enclose the masa and filling, forming a neat package.
- Step 5
Repeat the process until all the tamales are assembled.
Cook the Tamales
- 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.
- Step 2
Once cooked, carefully remove the tamales from the pot and let them cool slightly.
Nutrition (per serving)
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
Make sure the masa is well-beaten to ensure light and fluffy tamales.
Keep an eye on the water level in the steamer to prevent it from running dry.
Use a damp cloth to wipe the corn husks after soaking to remove any debris.
FAQS
Can I use chicken instead of pork?
Yes, you can substitute pork with chicken for a different flavor.
How do I know when the tamales are cooked?
The tamales are done when the masa easily separates from the corn husk.
Can I freeze the tamales?
Yes, tamales can be frozen after cooking. Reheat them by steaming or microwaving.
What can I serve with tamales?
Tamales pair well with salsa, guacamole, or a side of rice and beans.
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.
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North Terrace, Adelaide, South Australia, 5000
Australia