Delicious Pork Tamales Recipe

Hope you guys enjoyed my mac and cheese recipe last week. Today, we’re gonna be delving in to something a little different. I grew up in a Panamanian-Carribbean household, being raised by my mother.  With that said, beef and pork tamales with pilaf rice was a regular dish in my household. Shredded pork tamales were my absolute favorite! The meat was always a little more tender than the beef variant, although I could safely say that I appreciated both kinds.

Although my husband and I enjoy tamales for dinner from time to time, we’ve always found that we end up making more tamales than we can eat between the two of us. I tend to save this recipe for when relatives come over since it yields a lot. You’re free to scale the amount of tamales you’d like to make, but this typically gives you about 30-34 tamales. Worst comes to worst, hubby and I end up saving some for leftovers the next day or we end up sharing the remaining tamales with friends that visit.

Today, I want to introduce to you guys a really delicious tamales recipe. The best thing about tamales is that they are not only delicious, but they are super affordable as well! This is a great recipe for family’s on a budget since all of the ingredients are very inexpensive. You may have some of the ingredients in your pantry already.

Preparation

The main component in this recipe is a large cooking pot. You’re going to want a really big pot for steaming your tamales in. I recommend this one steaming pot by Norpro personally. In all actuality, any large sized pot will do the trick.

Shredded Pork Tamales Cooking Instructions

Norpro 4-Quart Steamer Cooker

Cooking Instructions

1.) In a large cooking pot, submerge the corn husks in warm filtered water. Soak the husks for around 30 or so minutes or until the husks are soft.

2.) Combine corn masa, baking powder, salt and cumin in a large bowl. Mix ingredients together using a whisk. Add oil and broth in to the mixture and mix ingredients with a hand mixer or stand mixer. 

3.) Cover the masa dough with a paper towl and refrigerate for the time being.

4.) Add cooked shredded pork in a bowl and combine with salsa. Mix ingredients to use for tamale filling.

5.) Remove soaked corn husk from the pot and place on a cutting board or other flat surface. Spread corn masa on to the husk. 

6.) Add your filling to the center of the masa. You’ll only need to use about a tablespoon of the filling for each tamale.

7.) Wrap the corn husk with the dough inside. Start folding the corn husk in half long ways. I have provided an image to give a good idea of how to fold each tamale. 

8.) To keep the tamales in place, you may tie the tamales with baking string or with skinny pieces of corn husk. Add water to the bottom of the large pot and add a steaming rack above it. Place your tamales in to the steaming rack. Steam tamales for about 30 minutes or until the masa is solid and fully cooked.

9.) Remove tamales from steamer and serve. I like to put extra salsa on top of my tamales. This is a personal taste thing, but it is honestly so bomb and delicious if you do try it! Enjoy!