Easy Authentic Tamales
Delicious homemade tamales with succulent pork filling and a rich chili sauce.
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- •2 pounds Boneless pork shouldercut into large cubes
- •3 tablespoons High heat cooking oil
- •1 Yellow onionsliced
- •4 Garlic clovessliced
- •Saltto taste
- •Black pepperto taste
- •3 Bay leaves
- •1 Cinnamon stick
- •2 Fresh oregano sprigs
- •5 3/4 cups Filtered water
- •3 Ancho peppersde-stemmed and deseeded
- •3 Guajillo peppersde-stemmed and deseeded
- •1 1/2 teaspoons Ground cumintoasted and freshly ground
- •6 Fresh garlic cloves
- •3 tablespoons Neutral tasting oil
- •40 Corn husks
- •3 1/4 cups Instant masa flour
- •1 teaspoon Baking powder
- •1 tablespoon Kosher salt
- •1 1/3 cups Lardroom temperature
- 1
Cut pork shoulder into large cubes and pat dry.
5 min
- 2
Heat oil in a Dutch oven and sear pork on all sides.
10 min
- 3
Add onion and garlic to the pot, season with salt and pepper, and sauté.
2 min
- 4
Add bay leaves and cinnamon stick, then return pork to the pot with oregano and water.
2 min
- 5
Simmer for 1.5 to 2 hours until pork is tender.
2h 0m
- 6
Shred the pork and strain the broth.
10 min
- 7
Rehydrate peppers in hot broth, then blend with cumin and garlic.
10 min
- 8
Emulsify with oil and season with salt.
5 min
- 9
Mix sauce with shredded pork.
5 min
- 10
Soak corn husks in boiling water until pliable.
20 min
- 11
Mix masa flour with baking powder and salt, then combine with lard and broth.
10 min
- 12
Assemble tamales with masa and pork filling, then tie with corn husk strips.
30 min
- 13
Steam tamales for 45 minutes to 1 hour.
1h 0m
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Pizza
Any style of pizza