The Joy of Making Pork Tamales: Tradition, Community, and Flavour

Making tamales is more than just preparing a meal—it's a cherished tradition that brings family and friends together.

From the warm aroma of spices to the communal joy of folding corn husks, crafting a large batch of pork tamales is a celebration of culture and connection. In this post, we'll guide you through the process of making tamales, share a recipe for pork filling, masa, and assembly, and explore the rich traditions behind this iconic dish.

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The Tradition of Tamales

Tamales have deep roots in Mesoamerican culture, dating back thousands of years. In many households, especially during holidays or celebrations, making tamales is a group effort. Families gather to share stories, laughter, and labour, with each person playing a role in the preparation. The act of making tamales is as meaningful as enjoying the final product, symbolizing unity and love.

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Pork Tamales

Yield: 30

Author: Jennifer Cartier

Prep time: 30 MinCook time: 5 MinTotal time: 35 Min

Tamales have deep roots in Mesoamerican culture, dating back thousands of years. In many households, especially during holidays or celebrations, making tamales is a group effort. Families gather to share stories, laughter, and labour, with each person playing a role in the preparation. The act of making tamales is as meaningful as enjoying the final product, symbolizing unity and love.

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Ingredients

For the Pork Filling

• 3 lbs pork shoulder or butt, trimmed of excess fat
• 1 onion, quartered
• 4 garlic cloves
• 2 bay leaves
• 8 cups water
• 2 tablespoons salt
• 4 dried guajillo chillies, stemmed and seeded
• 4 dried ancho chillies, stemmed and seeded
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 tablespoons lard or vegetable oil

For the Masa Dough

• 4 cups masa harina (corn flour for tamales)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup lard or vegetable shortening, softened
• 3– 4 cups pork broth (from cooking the pork)

For Assembly

• 30–40 dried corn husks, soaked in warm water for at least 1 hour

Instructions

Prepare the Pork Filling

1. In a large pot, combine the pork, onion, garlic, bay leaves, water, and salt. Bring to a boil, then reduce the heat and simmer for 2–3 hours until the pork is tender and easily shredded.
2. Remove the pork from the broth and let it cool slightly. Shred the meat with two forks and set aside. Strain and reserve the broth for the masa dough.
3. Toast the guajillo and ancho chillies in a dry skillet until aromatic, then soak them in hot water for 15 minutes. Blend the softened chillies with cumin, oregano, and 1 cup of the pork broth to create a smooth sauce.
4. Heat the lard in a skillet, add the chili sauce, and cook for 5 minutes. Stir in the shredded pork, mixing well. Cook for another 10 minutes, then set aside.

Prepare the Masa Dough

1. In a large bowl, combine masa harina, baking powder, and salt.
2. Beat the lard with a mixer until fluffy, then gradually add it to the masa mixture.
3. Slowly pour in the reserved pork broth, mixing until the masa is soft and spreadable. It should have a consistency similar to peanut butter.

Assemble the Tamales

1. Lay a soaked corn husk on a flat surface, with the wider end at the top.
2. Spread 2 tablespoons of masa dough onto the center of the husk, leaving space at the edges.
3. Add 1 tablespoon of the pork filling in the center of the masa.
4. Fold the sides of the husk over the filling, then fold the narrow end upward to form a neat package.
5. Repeat with the remaining ingredients.

Steam the Tamales

1. Arrange the tamales upright in a large steamer pot, with the open ends facing up.
2. Add water to the steamer, ensuring it doesn’t touch the tamales.
3. Cover the tamales with a damp kitchen towel and the pot lid. Steam for 1–2 hours, checking occasionally to ensure there’s enough water.
4. Tamales are done when the masa easily separates from the husk.

Nutrition Facts

Calories

185

Fat

11 g

Sat. Fat

3 g

Carbs

16 g

Fiber

3 g

Net carbs

13 g

Sugar

2 g

Protein

8 g

Sodium

674 mg

Cholesterol

19 mg

Did you make this recipe?

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Serving and Sharing

Serve your tamales hot with your favourite accompaniments: salsa, guacamole, or a dollop of sour cream. Leftover tamales can be reheated or frozen for later enjoyment.  We love to make a big batch and freeze them in large freezer bags.

Making tamales is more than just cooking; it's about preserving tradition and creating memories. Whether you're sharing them during a holiday feast or enjoying them on a quiet evening, pork tamales bring comfort and joy to every table.

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Do you have tamale-making traditions in your family? Share your stories and tips in the comments below!