Skip to main content New<> this month
Get the Allrecipes magazine

Sylvia's Pork Tamales

Rated as 3.43 out of 5 Stars
0

"Pork tamales from our friend Sylvia Gonzales. These are authentic and amazing!"
Added to shopping list. Go to shopping list.

Ingredients

6 h 45 m servings 436
Original recipe yields 36 servings

Directions

{{model.addEditText}} Print
  1. Place pork butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. Simmer mixture over medium heat until pork is very tender, about 3 hours. Discard onion and garlic. Strain and shred meat, reserving liquid.
  2. Heat a skillet over medium-high heat. Cook and stir California chile pods and New Mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. Rinse chile pods. Bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes. Drain and cool chile pods.
  3. Blend 1 cup pork broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. Stir pork meat and chile sauce together in a bowl.
  4. Melt 1/2 cup lard in a large pot over medium heat. Stir flour into melted lard until browned and fragrant, about 5 minutes. Stir pork-chile sauce mixture into flour mixture, adding more salt if needed.
  5. Remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. Drain and place on a work surface; cover with a clean, damp towel.
  6. Mix masa, 1 pound lard, 1 cup reserved pork broth, baking powder, and salt in a large pan until mixture is fluffy and holds together.
  7. Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. Spoon 1 to 2 tablespoons pork mixture down the center of masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of husk over seam of 2 folded sides. Repeat with remaining husks and filling.
  8. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales and cook until filling is heated through and set, 1 to 2 hours. Let tamales rest for 30 minutes before serving.

Footnotes

  • Cook's Note:
  • For hotter chile sauce, you can add 1 small package of hot New Mexico chili powder.

Nutrition Facts


Per Serving: 436 calories; 21.6 52 10.3 30 449 Full nutrition

Explore more

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

These really are authentic tamales! There are a couple of problems with the way the recipe is written, but nothing that couldn't be easily figured out. Reserve all the broth from the pork - yo...

Most helpful critical review

it came out crumbly.

Most helpful
Most positive
Least positive
Newest

These really are authentic tamales! There are a couple of problems with the way the recipe is written, but nothing that couldn't be easily figured out. Reserve all the broth from the pork - yo...

it came out crumbly.

I adjusted portions: 7# pork shoulder roast (doubled onion and garlic) Reduced the broth to 5-6 qts 12 oz dried chili’s (quadruped broth, water, salt, garlic, cumin) Instead of water for the chi...

The masa recipe has a lot of issues. Adding 2 cus of broth is not nearly enough. All in all I probably added 6 cups of broth and them some hot water to thin it out just before spreading. The ...

Great recipe! I used Ancho chilies for a different flavor. Spot on!

The pork filling is tasty. The masa, however, is dryer than dry, even after adding an extra cup of pork broth to the recipe and 3-hours of steaming. Maybe they're authentic, but they're not ver...