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Tender, slow-cooked shredded pork simmered in a rich, smoky red chili sauce, all wrapped in a soft, fluffy corn masa dough. A cherished Tex-Mex tradition perfect for gatherings and holidays.
Prepare Husks and Chiles
Cook the Pork
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Tender, slow-cooked shredded pork simmered in a rich, smoky red chili sauce, all wrapped in a soft, fluffy corn masa dough. A cherished Tex-Mex tradition perfect for gatherings and holidays.
This tex_mex recipe takes 420 minutes to prepare and yields 6 servings. At 1522.53 calories per serving with 53.46g of protein, it's a advanced recipe perfect for dinner or lunch.
Make the Red Chili Sauce
Combine the Filling
Prepare the Masa Dough
Assemble the Tamales
Steam the Tamales
Rest and Serve
Replace the pork with shredded chicken cooked in a salsa verde, or use shredded beef brisket. For a vegetarian option, use a filling of pinto beans, cheese, and roasted poblano peppers.
To increase the heat, add 2-3 dried chiles de árbol to the red chili sauce. For a milder version, use only ancho chiles and omit the guajillos.
Create a dessert version by making a sweet masa (adding sugar and cinnamon) and filling it with fruit preserves, pineapple, or raisins and nuts.
Pork shoulder is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and building tissues in the body.
This dish is a good source of B vitamins, particularly niacin (B3), B6, and B12, which are crucial for converting food into energy, maintaining a healthy nervous system, and forming red blood cells.
The dried ancho and guajillo chiles are rich in antioxidants like Vitamin A and capsaicin, which help combat oxidative stress and inflammation in the body.
A single homemade pork tamale of this size contains approximately 280-350 calories, depending on the exact ratio of masa to filling. The calories come primarily from the lard in the masa and the pork shoulder.
Pork tamales are a calorie-dense, traditional comfort food. While they provide protein from the pork and some vitamins from the chiles, they are high in saturated fat and sodium due to the lard and salt. They are best enjoyed in moderation as part of a balanced diet, especially on special occasions.
This is usually a problem with the masa. The two most common reasons are not whipping the lard enough to incorporate air, or not adding enough broth, resulting in a dry dough. Always perform the float test to ensure your masa is light enough before assembling.
Yes, you can substitute lard with vegetable shortening for a similar texture, or use a high-quality, softened butter for a richer flavor. Some modern recipes also use coconut oil or even olive oil, though this will significantly change the traditional taste and texture.
Store cooled tamales in their husks in an airtight container in the refrigerator for up to 5 days. To reheat, steam them for 15-20 minutes until heated through. You can also microwave them: wrap a tamale in a damp paper towel and heat for 1-2 minutes.
If your masa sinks during the float test, it means it needs more air. Continue beating it on medium speed for another 2-3 minutes. If it's also very stiff, add a tablespoon or two more of warm broth, then beat again and re-test. Repeat until it floats.