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Tender, slow-cooked pork shoulder wrapped in a fluffy masa dough, infused with a rich, smoky red chile sauce. A beloved Tex-Mex classic perfect for celebrations and family gatherings.
For 8 servings
Cook the Pork and Prepare Husks
Make the Red Chile Sauce
Tender, slow-cooked pork shoulder wrapped in a fluffy masa dough, infused with a rich, smoky red chile sauce. A beloved Tex-Mex classic perfect for celebrations and family gatherings.
This tex_mex recipe takes 330 minutes to prepare and yields 8 servings. At 1094.27 calories per serving with 38.36g of protein, it's a advanced recipe perfect for dinner or lunch.
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Prepare the Filling
Make the Masa Dough
Assemble the Tamales
Steam the Tamales
Rest and Serve
Replace the pork with shredded chicken thighs or beef brisket. Adjust cooking times accordingly.
For a vegetarian version, use a filling of roasted poblano peppers (rajas), corn, and Oaxaca cheese. Use vegetable broth and vegetable shortening instead of pork broth and lard.
Add 2-3 dried chiles de árbol to the red chile sauce for a significant kick of heat.
Make a 'salsa verde' using tomatillos, jalapeños, and cilantro for a different flavor profile. This pairs exceptionally well with chicken.
Pork shoulder is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides significant amounts of B vitamins, particularly thiamin, niacin, and B6 from the pork and masa. These vitamins are crucial for energy metabolism and nervous system health.
The dried ancho and guajillo chiles used in the sauce are rich in antioxidants like Vitamin A and capsaicin, which help combat oxidative stress in the body.
A serving of three pork tamales contains approximately 950-1050 calories. They are a rich, celebratory food, high in fat and carbohydrates due to the lard and masa.
Pork tamales are a calorie-dense food and are best enjoyed in moderation as part of a balanced diet. They provide a good source of protein and B vitamins from the pork, but are also high in saturated fat and sodium.
Absolutely! Tamale-making is often a multi-day process. You can prepare the pork filling and red chile sauce one day, then make the masa and assemble the tamales the next day. They can be stored in the refrigerator for up to 2 days before steaming.
Store cooked 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. They can also be frozen for up to 3 months and steamed directly from frozen for 25-30 minutes.
For a similar texture, you can use vegetable shortening. For a slightly different, less traditional flavor, you can use coconut oil or even butter. However, lard provides the most authentic flavor and texture.
If your masa sinks, it simply means it needs more air incorporated into it. Continue beating the masa on medium-high speed for another 3-5 minutes and perform the float test again. It's also important that your lard was well-whipped at the beginning and your broth was warm, not cold.
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