Traditional Pork Tamales

Tender shredded pork wrapped in soft corn masa and steamed in corn husks creates these authentic Mexican tamales, bursting with savory, comforting flavors. The homemade masa achieves a light, pillowy texture while the slow-cooked pork filling delivers deep, aromatic richness. Perfect for feeding a crowd or preparing ahead—a celebration dish that brings people together.

Ingredients

1 package dried corn husks (about 40 husks)

3 lbs pork shoulder, cut into 3-inch chunks

1 medium white onion, quartered

6 cloves garlic, divided

2 bay leaves

1 tbsp salt for broth

4 cups masa harina

1 tsp baking powder

1 tsp salt

1 cup lard or vegetable shortening

3 cups warm pork broth, reserved from cooking

4 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 tsp cumin

1 tsp dried oregano

2 tbsp vegetable oil

Salt and pepper to taste

Instructions

Soak corn husks in hot water for at least 2 hours until pliable, keeping them submerged with a heavy plate.

Place pork shoulder in a large pot with quartered onion, 4 garlic cloves, bay leaves, and 1 tbsp salt. Cover with water by 2 inches and bring to a boil. Reduce heat and simmer for 2 hours until pork shreds easily. Reserve 3 cups broth and shred the meat.

Toast dried chiles in a dry skillet for 30 seconds per side until fragrant. Cover with hot water and soak for 20 minutes until soft.

Blend soaked chiles with 1 cup reserved broth, remaining 2 garlic cloves, cumin, and oregano until smooth. Strain through a fine mesh sieve.

Heat oil in a skillet over medium heat. Add chile sauce and cook for 10 minutes, stirring frequently. Season with salt and pepper, then toss with shredded pork.

In a stand mixer with paddle attachment, beat lard on medium-high for 3 minutes until fluffy. Mix masa harina, baking powder, and 1 tsp salt in a bowl, then add to lard alternating with warm broth. Beat for 5 minutes until a small ball floats in water.

Spread 3 tbsp masa in a thin rectangle on the smooth side of a corn husk, leaving 2 inches at the top and bottom. Add 2 tbsp pork filling down the center.

Fold the sides of the husk to enclose the filling, then fold the bottom up. Secure with a thin strip of corn husk if needed, leaving the top open.

Stand tamales upright in a steamer basket with open ends facing up. Steam over simmering water for 1 hour 30 minutes, adding water as needed, until masa pulls away cleanly from the husk.

Let tamales rest for 10 minutes before serving to allow masa to set.