Perfect Tamale Recipe

Ingredients

• 2.5 lb Pork Leg (bone‑in, skin removed, cut into 2‑inch chunks)
• 1 head Garlic (peeled)
• 1 large Onion (peeled and sliced)
• 4 pieces Bay Leaves (large)
• 1 tsp Salt (or to taste)
• 30 pieces Corn Husks (dried, soaked in hot water until pliable)
• 15 pieces Dried Chilies (mix of chilhuacle, pasilla, chile de árbol) (stemmed and seeded)
• 1 large Roma Tomato (chopped)
• 2 small Green Tomato (chopped)
• 1/4 tsp Ground Cinnamon
• 1/8 tsp Ground Cloves
• 1/8 tsp Ground Black Pepper
• 1 piece Chicken Bouillon Cube (or 1 tsp chicken stock powder)
• 4 cups Masa Harina (pre‑made tamale masa, kept warm)
• 8 cups Water (for broth and masa mixing)

Instructions

1. Cut Pork

   Trim any excess fat, then cut the pork leg into roughly 2‑inch chunks.

   Time: PT10M

2. Make Pork Broth

   Bring 8 cups of water to a boil in a large stockpot. Add the pork chunks, pork bones, a whole head of garlic (peeled), sliced onion, bay leaves, and salt. Reduce to a gentle simmer and cook for 40 minutes, skimming foam occasionally.

   Time: PT40M

   Temperature: 100°C

3. Soak Corn Husks

   Place the dried corn husks in a large bowl of hot water, submerge fully, and weigh them down with a small plate or weight. Let soak until pliable, about 5 minutes.

   Time: PT5M

4. Prepare Chili‑Tomato Mix

   Remove stems and seeds from the dried chilies, then roughly chop. Combine chilies, chopped Roma tomato, chopped green tomatoes, and the sliced onion from the broth in a saucepan. Add a pinch of ground cinnamon, cloves, black pepper, and the chicken bouillon cube.

   Time: PT15M

5. Simmer Chili Mixture

   Add enough pork broth to just cover the ingredients. Simmer on low heat for 10 minutes until the tomatoes are soft and the chilies have released their color.

   Time: PT10M

   Temperature: 95°C

6. Blend and Strain Mole

   Transfer the cooked mixture to a blender, adding a little extra broth to aid blending. Blend until smooth, then pour through a fine mesh strainer back into the pot, discarding skins and seeds.

   Time: PT10M

7. Thicken Mole with Masa

   In a separate bowl, whisk a small amount of warm broth with 1‑2 cups of masa harina until smooth. Gradually whisk this slurry into the simmering mole, stirring constantly.

   Time: PT5M

   Temperature: 95°C

8. Bring Mole to a Boil

   Increase heat and bring the thickened mole to a gentle boil for 3 minutes, then remove from heat and let cool to room temperature.

   Time: PT3M

   Temperature: 100°C

9. Cool Mole

   Allow the mole to cool completely (about 20 minutes) before using it to fill the tamales.

   Time: PT20M

10. Assemble Tamales

    Take a softened corn husk, spread a thin layer of masa on the softer side, leaving a border. Place a spoonful of shredded pork meat in the center, then add a generous spoonful of mole. Fold the sides of the husk in, then roll up tightly. Repeat for all husks.

    Time: PT20M

11. Steam Tamales

    Arrange the assembled tamales upright in a steamer pot with the folded side down. Add a few inches of water, cover, and steam over medium‑high heat for about 70 minutes, or until the masa is firm and pulls away from the husk.

    Time: PT70M

    Temperature: 100°C

12. Rest and Serve

    Remove the pot from heat, let the tamales rest for 2 minutes, then serve warm. Optionally garnish with fresh cilantro or lime wedges.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

10g

Fiber

5g

Ingredient Substitutions

• Instead of Pork Leg: Pork shoulder, Pork butt
• Instead of Onion: shallot
• Instead of Dried Chilies (mix of chilhuacle, pasilla, chile de árbol): Ancho chilies
• Instead of Green Tomato: Tomatillos
• Instead of Chicken Bouillon Cube: vegetable bouillon
• Instead of Masa Harina: Corn dough

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef Knife
• Wooden Spoon
• Blender
• Fine Mesh Strainer
• Steamer Pot with Rack
• Tongs
• Measuring Cups
• Weight or Plate (optional)

Critical Steps — Do Not Skip

• Cooking pork until tender to create flavorful broth
• Achieving proper mole thickness with masa
• Soaking corn husks fully to prevent tearing
• Steaming tamales until masa is firm

Chef Tips from the Video

• Use a weight (like a small plate) to keep corn husks fully submerged while soaking.
• Reserve the pork bones after broth; they can be blended into the mole for extra depth.
• If you prefer a smoother mole, pass the blended sauce through a fine mesh sieve twice.

Troubleshooting

Storage

Refrigerator: Store leftover tamales in an airtight container for up to 4 days.

Freezer: Wrap each tamale in plastic wrap and place in a freezer bag; freeze for up to 3 months.

Room temperature: Do not leave tamales at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pork broth a day ahead and refrigerate; the flavors improve.
• Make the mole, strain, and store in the fridge for up to 3 days before assembling tamales.
• Assemble tamales, wrap tightly in plastic, and freeze; steam directly from frozen.

Frequently Asked Questions