Spiced Pork Wrapped in Corn Dough (Tamales)
You don't wanna miss out on these homemade tamales—they'll vanish quicker than your eyes can track 'em after assembly!
Equipment Needed: Corn husks (Latin markets), steamer basket, large pot, butcher's twine (optional)
Advance Prep: Prepare the dough, filling, and form the tamales up to 2 days ahead; refrigerate in covered containers. Alternatively, soak the corn husks up to 1 day in advance.
For a walkthrough on forming tamales like a pro, check out our step-by-step guide (link in recipe intro).
- Yield: 30 tamales
- Difficulty: Hard
- Time: 2 hrs 50 mins, plus soaking time
- Active: 1 hr 15 mins
Ingredients (4)1. 30 corn husks2. Basic Masa Dough (link in recipe intro)3. 1 1/4 cups shredded pork from our Pork Mole Coloradito (link in recipe intro)4. 1 1/4 cups mole sauce
Instructions
- Soak corn husks in a large bowl or baking dish filled with hot water, weighted down with a plate or bowl to submerge properly. Soak for at least 2 hours at room temperature or overnight in the fridge. Drain, squeeze out excess water, and wipe dry.
- Place a steamer basket in a large pot, fill with enough water to reach the steamer's bottom, and simmer over low heat, covered.
- Lay a corn husk on a clean surface with the wide edge towards you (the bottom). Measure 1/4 cup masa dough and spread 1/4 inch thick, leaving a 1/2-inch border at the bottom. Top with 2 teaspoons pork and 2 teaspoons mole sauce. Fold sides of husk to meet over filling, then wrap husk around dough, avoiding husk bits between dough and filling. Tie with twine (if needed) to secure. Repeat for 30 tamales.
- Arrange tamales upright in the steamer with open ends facing up. Place a small heatproof bowl upside down in the center (if needed) to stabilize tamales. Cover and steam until dough sets and no longer raw-tasting, and tamales easily pull away from husks, about 1 1/2 hours. Turn off heat, let rest for 15 minutes, and serve.
These tamales are the showstopper of tamales—flavorful pork mole filling wrapped in corn husks, steamed to perfection!
Pro Tip: Soaking corn husks overnight ensures they're soft and easier to work with.
Enrichment Data:
To prepare the Masa, mix masa harina with baking powder and salt in a large bowl. Beat lard or shortening until fluffy, then gradually incorporate the dry masa mixture, alternating with warm water or broth until dough is smooth and pliable. Drop a small piece of masa into water; if it floats, it's ready. Cook pork with onions, garlic, and spices until tender. Make mole sauce by combining chocolate, spices, and nuts, then mix shredded cooked pork with mole sauce. Stack softened corn husks flat, spread about 2 tablespoons of masa in the center, top with a tablespoon of filling, fold sides, and fold bottom up to enclose completely. Set up a steamer, stack tamales vertically, steam for about 1 to 1.5 hours, and check for doneness by unwrapping and testing masa's pull-away tenderness from the husk.
- For an exceptional tamale recipe, you'll want to try the homemade tamales featuring flavorful pork mole filling and soft corn husks, all steamed to perfection.
- To ensure the corn husks are soft and easy to work with, soak them overnight before using them in the tamale recipe.
- When it comes to the nutritional value of these tamales, they offer a combination of protein from the shredded pork and various spices, along with carbohydrates from the masa dough and corn husks.
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