Slow cooked pulled pork is a delicious filling for Mexican pork tamales. This recipe comes with an easy step by step tutorial so you can see how easy they are to make.
I made these tamales after having a lot of leftovers from Pulled Pork Sandwiches. Slow roasted pulled pork is shredded and mixed with spices and sauce.
Making tamales is not as difficult as you may think. It takes longer to steam them than to assemble them.
The masa dough starts with lard. There is no substitute for the flavor and authenticity it adds. The lard is whipped to incorporate air and make it light and fluffy which results in better dough.
How to make tamales – step-by-step
Use a hand mixer or whisk to whip the lard. Add the masa harina, baking powder, salt and mix. Add chicken stock and whisk until the dough is well mixed and moist.
First tip, moist masa works best
Make sure that your dough is adequately moist, if not, the tamales will turn out dry and sandy. To test the dough, you can drop a little ball into a little water. If it floats, it’s fine, if it sinks add more liquid.
Open a corn husk and flatten with the thin end to the right side. Spread the masa dough starting on the bottom left corner and spread to cover just over half of the husk to the top and to the halfway mark to the right.
Spoon about 2 tablespoons of pulled pork and put into the center of the masa dough leaving a border of dough around the meat so when it is folded, the dough covers the meat.
Take the edge closest to you and fold over the pork. Then fold again to meet the edge. Take the thin end and fold up to halfway to complete the package. Secure with a string of corn husk tied into a knot.
How to steam the tamales
If you don’t have a proper steamer (which I don’t), you don’t need one. If you have a tall pan (8 quart is what I use) and a steaming basket, this is all you need. You will need to elevate the basket on something heat-proof, I use 3 ramekins.
Add enough water to it won’t evaporate during the steaming, but not too much that it touches the tamales. Cover and steam for 1 hour.
My favorite side to serve with these tamales is my quick & easy corn salsa because it’s perfect corn season and green salsa too. What you get is a perfectly sweet complement to the tamales to offset the richness of the pulled pork.
If you’ve tried these Pulled Pork Tamales or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 1 cup lard
- 1 ½ cups masa harina corn masa flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 ½ cups chicken stock, hot
- 16 corn husks
- 2 cups leftover pulled pork (< click for recipe)
- Bring a large pan of water to a boil (large enough to fit the husks).
- While the water comes to a boil. Add the lard or shortening to a large bowl and whisk until light using an electric hand whisk or mixer. Add the masa, baking powder and salt. Mix. Add the chicken stock and whisk until the dough is moist. If it is too dry add more stock or water. Cover the bowl with a towel and allow to rest for 10 minutes.
- Add the corn husks to the boiling water, simmer for 8 minutes until soft. Remove from the pan.
- When the masa dough is ready, take a corn husk and flatten. Spread 1 tablespoon masa dough to just over halfway to the top and halfway to the right, leaving a 1 ½-inch border all around. Add 2 tablespoons of pulled pork to the center of the masa, roll and secure. Repeat until all the tamales are made.
- Add a steamer basket to a saucepan and add enough water to come to the bottom of the basket.
- Stack the tamales vertically in the pan and steam with the lid on for 1 hour, keep an eye on the water level, do not allow the pan to boil dry. They are done when the husk does not stick to the masa.
- Serve with your favorite salsa and sides.
Amount Per Serving: Calories: 346 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 24mg Sodium: 305mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 4g Sugar: 10g Sugar Alcohols: 0g Protein: 10g