Discover the flavors of Mesoamerica with this delectable Pork Tamale recipe. A traditional dish cherished for generations, these savory delights are wrapped in corn husks, showcasing the perfect balance of tender pork and seasoned masa. Learn how to make this hearty dish that’s a celebration of culture and taste.
This unique recipe combines tender shreds of pork with a seasoned masa mixture, creating a harmonious blend of flavors encased in corn husks. With each bite, you’ll experience the perfect balance of textures and a symphony of spices that pay homage to centuries-old culinary heritage.
Whether you’re seeking a comforting meal or a cultural experience on your plate, these Pork Tamales offer an unforgettable journey into the heart of Mesoamerican cuisine. Learn how to make this time-honored dish and savor a piece of history infused with deliciousness.
Equipment
- Large steamer
- Mixing bowls
- Saucepan
- Mixing spoon
- Corn husks (soaked in warm water)
- Food processor (optional)
Ingredients
- 2 cups masa harina (corn flour)
- 1 cup pork, cooked and shredded
- 1 cup pork broth
- ½ cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- Corn husks, soaked in warm water
Instructions
- In a mixing bowl, blend together masa harina, baking powder, chili powder, cumin powder, and salt.
- In a separate bowl, beat lard/shortening until fluffy. Gradually add the masa mixture and pork broth, alternating between the two, and mix until a dough-like consistency forms.
- Fold in the shredded pork into the masa mixture until evenly distributed.
- Drain and rinse corn husks. Take a soaked corn husk and spread a spoonful of masa mixture onto the center, then fold the sides in and secure the tamale with a strip of corn husk.
- Place tamales upright in a large steamer. Steam for 1.5 to 2 hours or until the masa is cooked through.
- Let the tamales cool slightly before serving. Unwrap and enjoy the authentic flavors!
Recipe Tips
- Ensure the corn husks are well-soaked to make them pliable for wrapping.
- For added flavor, marinate the pork with spices before cooking and shredding.
- Use a food processor to mix masa if you want to achieve a smoother consistency.
Recipe Variations
- Try using chicken or beef instead of pork for different variations.
- Add cheese and diced jalapenos to the masa for a spicy twist.
What To Serve With Pork Tamale
- Salsa Verde: A tangy and spicy green salsa to complement the tamales.
- Mexican Rice: A classic side dish with tomatoes, onions, and spices.
- Refried Beans: Creamy and savory, these beans make a perfect pairing.
- Guacamole: Creamy avocado goodness to add a fresh element.
- Pickled Red Onions: Tangy and crisp, these onions balance the richness of tamales.
- Corn Salad: A light and refreshing salad with corn, peppers, and cilantro.
Why You’ll Love This Recipe
- Cultural Delight: Embrace the flavors and traditions of Mesoamerica.
- Hearty and Fulfilling: The combination of pork and masa makes for a satisfying meal.
- Perfect for Sharing: Ideal for gatherings, parties, and family dinners.
- Nostalgic Comfort: A taste that brings back cherished memories of authentic cuisine.
Conclusion
Indulge in the rich culture and flavors of Mesoamerica with these Pork Tamales. The tender pork, fragrant spices, and seasoned masa combine to create a dish that’s both comforting and celebratory. Share this delightful recipe with loved ones and relish the authentic taste that transcends time.
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Pork Tamale Recipe
Equipment
- Large steamer
- Mixing bowls
- Saucepan
- Mixing spoon
- Corn husks (soaked in warm water)
- Food processor (optional)
Ingredients
- 2 cups masa harina (corn flour)
- 1 cup pork, cooked and shredded
- 1 cup pork broth
- ½ cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- Corn husks, soaked in warm water
Instructions
- In a mixing bowl, blend together masa harina, baking powder, chili powder, cumin powder, and salt.
- In a separate bowl, beat lard/shortening until fluffy. Gradually add the masa mixture and pork broth, alternating between the two, and mix until a dough-like consistency forms.
- Fold in the shredded pork into the masa mixture until evenly distributed.
- Drain and rinse corn husks. Take a soaked corn husk and spread a spoonful of masa mixture onto the center, then fold the sides in and secure the tamale with a strip of corn husk.
- Place tamales upright in a large steamer. Steam for 1.5 to 2 hours or until the masa is cooked through.
- Let the tamales cool slightly before serving. Unwrap and enjoy the authentic flavors!
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