Authentic Seasoned Pork Tamales Recipe | Delicious & Easy

Hey y’all! If you’re on the hunt for a dish that’s bursting with flavor and perfect for any occasion, then these Authentic Seasoned Pork Tamales are just what you need. They’ve got a rich, savory taste wrapped in a soft, fluffy masa that makes them irresistible. Whether it’s a family gathering or a cozy weekday dinner, these tamales will have everyone coming back for seconds. Let’s get cooking!

Why You’ll Love This

• These tamales are a perfect mix of savory pork and spicy seasoning, making every bite a delight.
• They’re versatile, serving as a main dish or a delicious appetizer for parties.
• Once you get the hang of it, making tamales can be a fun activity to enjoy with family.
• The recipe yields a large batch, perfect for meal prep or freezing for later.

Ingredients for Authentic Seasoned Pork Tamales

• 2 lbs pork shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups masa harina
• 3 cups chicken broth
• 1 cup lard or vegetable shortening
• 30 dried corn husks, soaked in warm water

Directions to Make Authentic Pork Tamales

Prepare the Pork Filling

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and garlic, sauté until translucent.
3. Add pork chunks, chili powder, cumin, paprika, salt, and pepper. Cook until pork is browned.
4. Add enough water to cover the pork, bring to a boil, then reduce heat to a simmer. Cook for 2 hours until pork is tender.
5. Shred the pork with two forks and set aside.

Prepare the Masa

1. In a large bowl, combine masa harina and chicken broth, mixing until a dough forms.
2. Add lard or shortening to the masa, kneading until smooth and fluffy.

Assemble the Tamales

1. Spread a thin layer of masa dough on a soaked corn husk.
2. Add a spoonful of pork filling in the center.
3. Fold the sides of the husk in toward the center, then fold up the narrow end.
4. Repeat for all tamales.

Cook the Tamales

1. Place tamales upright in a steamer. Steam over boiling water for 1 to 1.5 hours until masa is firm.

Notes

• Check out this guide to making tamales for more tips on wrapping and steaming.
• If you don’t have a steamer, you can use a large pot with a colander or a heatproof plate.

Variations

• Cheese and Jalapeño Tamales: Swap pork for sliced jalapeños and cheese.
• Chicken Tamales: Substitute pork with shredded rotisserie chicken.
• Vegetarian Tamales: Use black beans and corn as a filling.

Required Equipment

• Large pot
• Steamer basket or tamale steamer
• Mixing bowls
• Measuring cups and spoons

Storage Instructions

Store leftover tamales in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. Reheat in a steamer or microwave until heated through.

Suggested Pairings

Serve your tamales with a side of Mexican rice, refried beans, or a fresh salad for a complete meal.

Pro Tips

• Use a stand mixer to speed up the masa mixing process for a fluffier texture.
• Make sure the masa is well hydrated by adding more broth if needed.
• For the best taste, let the tamales rest for a few minutes after steaming before serving. Learn more about tamale textures here.

FAQ

• Can I make tamales in advance? Yes, tamales can be assembled up to a day ahead and steamed before serving.
• What is the best way to reheat tamales? Reheat tamales by steaming them for about 10 minutes or microwaving them, wrapped in a damp paper towel.
• Can I use a different meat? Absolutely, chicken or beef are great alternatives to pork for tamales.