Bobbie's
Comforting Dinners

Authentic Mexican Pork Tamales

Bold flavour, tender and juicy — a labour of love, and a tradition that fills more than plates.

Authentic Mexican Pork Tamales, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Makes about 56 tamales (from 9 lbs masa) 2 hours 30 minutes total (1 hour prep, 1 hour 30 minutes cook)
Contains meatContains gluten

Bobbie's tips: use pork broth instead of plain water for deeper flavour; adjust the chile de árbol for more or less heat; the flour and broth mixture helps create a rich, smooth sauce; taste and adjust the seasoning as you go; if it's hard to shred, the meat needs more time; for the best flavour, let the tamales rest after steaming — they're even better the next day. This recipe makes about 56 tamales using 9 lbs of masa.

Ingredients

Meat (pork)

  • 4 lbs pork leg (trozo de pierna de puerco)

Meat boil

  • 1 large onion, whole
  • 1 whole head of garlic
  • 2 tbsp salt
  • Water (enough to cover the meat)

Marinade for 9 lbs of masa

  • 20 chile puya
  • 2 whole heads of garlic
  • 2 tbsp oil
  • 30 peppercorns
  • 2 tbsp salt
  • 1 cup water (or 1 cup of the pork broth)
  • If using more or less than 9 lbs of masa, adjust the recipe: double for more, or cut in half for less.

Chile sauce for the filling

  • 8 guajillo chiles
  • 5 California chiles
  • 10 puya chiles
  • 4–5 chile de árbol (adjust for spice)
  • 7–8 garlic cloves
  • 1½ cups pork broth
  • Thick slice of onion
  • 1 tsp cumin (add more if needed)
  • Salt (start with 1 tbsp, add more if needed)
  • Bouillon (start with 1 tsp, add more if needed)
  • 1 tbsp oil

To thicken the sauce

  • 2 tbsp flour
  • 2 cups pork broth

Method

  1. 1

    Cook the pork: in a large pot, add 4 lbs of pork, 1 whole onion, 1 head of garlic and 2 tbsp salt. Cover with water and bring to a boil. Reduce the heat and simmer for 1 hour to 1 hour 30 minutes, until the meat is falling apart and easily shredded.

  2. 2

    Shred the meat: remove the meat from the broth, let it cool slightly, and shred. Set aside and keep the broth.

  3. 3

    Prepare the marinade (for 9 lbs masa): in a blender, combine 20 puya chiles, 2 heads of garlic, 2 tbsp oil, 30 peppercorns, 2 tbsp salt and 1 cup of water (or pork broth). Blend until smooth.

  4. 4

    Hydrate the chiles for the sauce: wash and dry 8 guajillo, 5 California, 10 puya and 4–5 chile de árbol chiles. Remove the stems and seeds. Place in hot pork broth and let them soak for 10–15 minutes until soft.

  5. 5

    Blend the chile sauce: in a blender, add the hydrated chiles, 7–8 garlic cloves, 1½ cups pork broth, a thick slice of onion, 1 tsp cumin, salt and bouillon. Blend until smooth.

  6. 6

    Cook the sauce: in a pot, heat 1 tbsp oil. Add the blended chile sauce and let it simmer. In a small bowl, mix 2 tbsp flour with 2 cups pork broth until smooth (milky consistency). Slowly add to the sauce while stirring. Simmer until lightly boiling and thickened. Adjust the salt, cumin and bouillon to taste.

  7. 7

    Combine: add the shredded pork to the sauce. Stir well and let the meat absorb the flavour. Simmer a few minutes.

  8. 8

    Assemble the tamales: spread prepared masa on a corn husk, add the pork filling, fold, and steam until cooked (about 1–1½ hours).

Printable pack

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From Bobbie's “Bobbie's Dinner Recipes”.