Pulled Pork Tamales

Pulled Pork Tamales

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For filling

  • 4 cups/950 mL pulled pork
  • 1 medium onion chopped
  • 2/3 cup/160 mL stock chicken or beef
  • 3 cloves garlic minced
  • 2 tablespoons/30 mL tomato paste
  • 2 teaspoons/10 mL cumin powder
  • 1 teaspoon/5 mL salt
  • 1 teaspoon/5 mL chili powder
  • 1 teaspoon/5 mL oregano
  • 1/2 teaspoon/2.5 mL fennel seeds crushed

For tamale dough

  • 2 cups/475 mL masa flour
  • 2 cups/475 mL lukewarm chicken broth
  • 2/3 cup/160 mL whipped shortening
  • 1/2 teaspoon/2.5 mL salt
  • corn husks


  • Place corn husks in a large pot or in your sink and fill with water.
  • Since the husks will float, weigh them down with a plate or whatever you have on hand.
  • They will take at least an hour to get sufficiently soft enough to work with.
  • Add two tablespoons of olive oil in a large skillet and fry onions and garlic for 2-3 minutes.
  • Add remaining filling ingredients and simmer for 10-12 minutes.
  • In a large bowl, combine two cups of masa flour with 1 teaspoon/5 mL of baking powder and 1/2 teaspoon/2.5 mL of salt.
  • Mix together.
  • Now slowly pour in two cups of lukewarm chicken broth and mix into a sticky dough.
  • Combine 2/3 cup/160 mL of whipped shortening or lard to the masa dough and mix until even.
  • Start with a corn husk leaf laid out flat on a clean surface.
  • Depending on the size of the corn husk, place about two tablespoons of the masa dough on the corn husk and spread it out evenly.
  • You want to leave about a pencil's thickness clear around the edges.
  • The masa dough needs to be evenly distributed.
  • Add filling and try to get it into an even line down the middle of the masa dough.
  • Roll tamales.
  • You can secure the ends with a string, or simply fold the edges.
  • Place tamales into a steamer that is secured in a large stock pot.
  • Make sure that the tamales don't touch water, but are exposed to very hot steam for about 45-60 minutes.
  • Remove steamer from pot and allow tamales to sit a few minutes before opening husks.
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