There is something wonderfully satisfying about making tamales from scratch. Yes, they take a little time, but they're really not difficult, and once you've made them yourself, you'll understand why they're worth the effort.
This version uses a savory pork filling and our 1849 Chile Verde Salsa for a bright, slightly spicy green chile flavor that works beautifully with the masa.
Recipe at a Glance
Makes: about 24 tamales
Prep: about 45 minutes
Steam: 60–75 minutes
Rest: 10–15 minutes
Why 1849 Chile Verde Works Here
1849 Chile Verde Salsa does double duty in this recipe: it adds bright green chile and tomatillo flavor to the pork filling, and it makes a great finishing sauce at the table. Using it in the filling also saves you from having to make a separate chile verde sauce from scratch.
Ingredients
For the Pork Filling
- 3 cups cooked, shredded pork (about 1½ pounds cooked)
- 1½ cups 1849 Chile Verde Salsa
- ½ cup chicken or pork broth, plus more if needed
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt, or to taste
- 1 cup shredded Monterey Jack or pepper Jack cheese (optional)
For the Masa
- 4 cups masa harina for tamales
- 2 teaspoons baking powder
- 1½ teaspoons kosher salt
- 1⅓ cups lard or vegetable shortening, softened
- 3 to 3½ cups warm chicken or pork broth
- 24–30 dried corn husks
- Extra 1849 Chile Verde Salsa, for serving
Before You Start
Soak the corn husks in very hot water for about 30 minutes, weighting them down with a plate so they stay submerged. Drain and pat them dry before assembling the tamales. Set up your steamer with water below the rack—the water should not touch the tamales.
How to Make Pork Tamales
- Make the filling. In a saucepan, combine the shredded pork, 1849 Chile Verde Salsa, broth, cumin, oregano, and salt. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the filling is moist but not soupy. Let cool slightly, then fold in the cheese, if using.
- Mix the dry masa. In a bowl, whisk together the masa harina, baking powder, and salt.
- Whip the fat. In a large bowl, beat the softened lard or shortening for 2–3 minutes, until lighter and fluffy. This helps produce tender tamales.
- Finish the masa. Beat the masa mixture into the whipped fat in three additions, alternating with the warm broth. The finished dough should be soft and easily spreadable, similar to thick hummus or soft peanut butter. If it feels stiff or cracks when spread, beat in a little more broth.
- Fill and fold. Lay a corn husk smooth-side up with the wide end toward you. Spread about ¼ cup masa into a roughly 4 × 5-inch rectangle, leaving a border around the sides and narrow end. Spoon 1½–2 tablespoons of pork filling down the center. Fold the two long sides inward so the masa meets around the filling, then fold the narrow bottom end upward.
- Steam the tamales. Stand them upright in the steamer with the open ends facing up. Keep them snug but not tightly compressed. Cover with a layer of extra corn husks and the lid. Steam over medium heat for 60–75 minutes, adding hot water to the steamer as needed.
- Check for doneness. Remove one tamale and let it rest for 2–3 minutes. The corn husk should peel away cleanly and the masa should feel set rather than gummy. If the masa sticks to the husk, steam for another 10–15 minutes and test again.
- Rest and serve. Let the finished tamales rest, covered, for 10–15 minutes before serving. Spoon warm 1849 Chile Verde Salsa over the top or serve extra salsa alongside.
Tamale Tips
- Make ahead: The pork filling can be made up to 2 days ahead and refrigerated until you’re ready to assemble the tamales.
- Freeze: Let cooked tamales cool completely, wrap them well, and freeze for up to 3 months. Re-steam from frozen until heated through.
- Turn up the heat: For a spicier filling, add a few dashes of 1849 Jalapeño Hot Sauce or 1849 Habanero Hot Sauce.
- Try another filling: The same masa works beautifully with shredded chicken, or with cheese and roasted peppers for a meatless version.
- Serving idea: Serve with a crisp cabbage-lime slaw, black beans, or a simple avocado salad. Extra 1849 Chile Verde Salsa on the side is always a good idea.
How to Store and Reheat Tamales
Let leftover tamales cool, then refrigerate them in a covered container. To reheat, steaming is our favorite method as it keeps the masa soft and moist. Steam refrigerated tamales for about 10–15 minutes, or until heated through. You can also microwave an individual tamale wrapped in a damp paper towel. Frozen tamales can go straight into the steamer; just allow extra time for them to heat completely.
Frequently Asked Questions (because folks really do ask us questions!)
How do I know when tamales are done?
The masa should feel firm and set, and the corn husk should peel away cleanly. Let one tamale rest for 2–3 minutes before testing it. If the masa still sticks heavily to the husk or feels gummy, steam the batch for another 10–15 minutes.
Why is my masa sticking to the corn husk?
Usually it simply needs more steaming time. Tamales also release from the husk more easily after they rest for a few minutes, so don’t judge them the instant they come out of the steamer.
Can I make these tamales with chicken instead of pork?
Absolutely. Substitute about 3 cups of cooked, shredded chicken for the pork and follow the recipe exactly the same way.
Do I have to use lard?
No. Lard gives tamales a traditional richness and texture, but vegetable shortening also works well in this recipe.
Bring on the Chile Verde
Our 1849 Chile Verde Salsa is what gives the pork filling its bright, savory chile and tomatillo flavor, and we always like to warm a little extra for spooning over the finished tamales at the table.