Homemade Tamales Recipe Pork: Steamed Masa With Spiced Shredded Filling

Making tamales from scratch is a labor of love that rewards you with tender masa and richly seasoned pork in every bite. This proven method breaks down the process into manageable steps, ensuring success even for first-timers.

The pork filling slow-cooks until fall-apart tender, infused with warm spices and chiles for depth of flavor. Meanwhile, the masa dough achieves the perfect balance of moisture and structure, ready to encase that savory filling.

Assembly becomes second nature once you get the rhythm of spreading, filling, and folding. The steam transforms these packets into something magical—moist, flavorful, and worth every minute of effort.

Serve these with confidence, knowing you’ve created a dish that carries tradition in every tender bite. The results will speak for themselves.

Ingredients for Homemade Tamales Recipe Pork

Pantry staples meet a few special finds for these traditional, from-scratch packets of joy.

The pork shoulder is non-negotiable here—bone-in adds flavor, and the fat keeps it moist during slow cooking. Costco or your local Latin market will have the best prices. For the chiles, look for plump, flexible pods (the good stuff, not the dusty ones in the back). Mexican oregano is worth hunting down at Trader Joe’s or a specialty store—it’s more citrusy than Italian.

No guajillo chiles? New Mexico chiles work in a pinch. Vegetarian? Swap the lard for vegetable shortening—it won’t taste the same, but it’ll hold the masa. Short on time? Use store-bought masa preparada (found in the refrigerated section) and skip the broth step. The corn husks can be found at any Latin market—H-E-B if you’re in Texas, or online if you’re not.

Dried chiles keep in the pantry for 6-12 months. Maseca masa harina stays fresh for 1 year if sealed tightly. Soak the husks for at least 1 hour before using—don’t rush this part. Cooked tamales freeze beautifully for up to 3 months (reheat by steaming).

Step-by-Step Instructions for Homemade Tamales With Pork

Here’s my tested method that delivers tender masa and perfectly seasoned filling every time.

Step 1: Prepare the Pork and Chile Broth

In a large pot, combine the 3 lb pork shoulder with the 6 whole dried guajillo chiles, 3 whole dried ancho chiles, 1 whole white onion, 6 cloves garlic cloves, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 whole bay leaves, and 2 tbsp kosher salt.

Add enough water to cover the pork by 2 inches. Bring to a boil, then reduce to a simmer and cook for 2.5 to 3 hours until the meat is fork-tender. Skim off any foam that rises to the surface during cooking. This broth will infuse the pork with deep, smoky flavor.

Step 2: Shred the Pork and Prepare the Masa

Remove the pork from the broth and shred it using two forks, discarding any large fat pieces. Reserve 3 cups of the cooking liquid for the masa. In a large bowl, beat the 1.5 cups lard until light and fluffy—about 5 minutes.

Gradually add the 4 cups masa harina, 1 tsp baking powder, and 2 tbsp kosher salt, alternating with the reserved broth and 3 cups chicken broth. Beat until the dough is smooth and spreads easily—it should resemble thick hummus. If it’s too dry, add a splash more broth.

Step 3: Soak and Prepare the Corn Husks

While the pork cooks, soak the 1 package dried corn husks in very warm water for at least 1 hour to soften. Drain and pat dry with a clean towel. Lay a husk flat, and spread about ¼ cup of masa dough in the center, leaving a 1-inch border at the top and bottom.

Add a spoonful of shredded pork down the middle of the masa. Fold the long sides of the husk toward the center, then fold the bottom up. Leave the top open. The husk should hold the filling snugly but not burst.

Step 4: Steam the Tamales to Perfection

Arrange the tamales upright in a steamer basket, open-end up. Pour 1 inch of water into the pot, ensuring it doesn’t touch the tamales. Bring to a boil, then reduce to a steady simmer. Cover and steam for 1 to 1.5 hours.

Check the water level occasionally, adding more hot water if needed. The tamales are done when the masa pulls away from the husk slightly and feels firm to the touch. Let them rest for 10 minutes before serving to set fully.

Storing and Reheating Leftovers

Refrigerator Storage

Let tamales cool completely, then store in airtight containers with parchment between layers to prevent sticking. They’ll keep in the fridge for 4-5 days. I learned this the hard way after a Boston winter leftovers mishap. ❄️

Freezer Storage

Wrap individual tamales in plastic wrap, then place in freezer bags with all air squeezed out. They freeze beautifully for up to 3 months. Label with the date—I use masking tape and Sharpie in my tiny kitchen.

Steam Reheating

Steaming is the best way to revive tamales. Arrange them upright in a steamer basket over 1 inch of boiling water. Cover and steam for 10-15 minutes until heated through. Add hot water as needed.

Microwave Reheating

For a quick meal, microwave unwrapped tamales on a damp paper towel for 2-3 minutes. Check and rotate halfway. If the masa seems dry, drizzle with 1-2 tsp of the reserved cooking broth.

Oven Reheating

Preheat oven to 350°F. Wrap tamales in foil with 1 tbsp water per tamale. Bake for 15-20 minutes until warm. This method works well for larger batches. 🔥

Serving After Storage

Always let reheated tamales rest for 5 minutes before serving. This allows the masa to reabsorb moisture. I serve mine with extra salsa and a sprinkle of queso fresco from my local Latin market.

Frequently Asked Questions