Tamales Verdes (Green Tamales with Pork and Salsa Verde)

Ingredients

• 40 pieces Dried corn husks (Plus extra for lining and covering the steamer)
• 2 lbs Pork shoulder (maciza) (Boneless, cut into large chunks)
• 2 medium White onion (1 for boiling pork, 1/2 for salsa, 1/2 for masa)
• 6 cloves Garlic cloves (3 for boiling pork, 2 for salsa (1 raw, 1 cooked), 1 for masa)
• 2 lbs Tomatillos (Husked and rinsed)
• 6 pieces Serrano chiles (Stems removed)
• 1 bunch Fresh cilantro (Roughly chopped)
• 3 tbsp Vegetable oil (For frying salsa)
• 2 tbsp Salt (Divided, to taste)
• 2 tsp Baking powder
• 1 cup Manteca (pork lard) (Room temperature)
• 6 cups Masa harina for tamales (Maseca or similar, not instant cornmeal)

Instructions

1. Prepare Corn Husks

   Rinse dried corn husks thoroughly under running water to remove any dust and preservatives. Place in a large bowl, cover with hot water, and weigh down with a heavy object so they stay submerged. Soak for at least 30 minutes while you prepare the other ingredients.

   Time: PT30M

2. Cook Pork

   Place pork shoulder in a large pot with 1 onion (halved) and 3 garlic cloves. Cover with water. Bring to a boil, then reduce heat and simmer gently for 2 hours until pork is very tender. Skim off any foam. Reserve the cooking broth.

   Time: PT2H

   Temperature: Simmer

3. Shred Pork

   Remove pork from broth and let cool slightly. Shred meat using two forks or your hands. Set aside. Strain and reserve the pork broth for masa and salsa.

   Time: PT10M

4. Cook Tomatillos and Chiles

   In a saucepan, place tomatillos and serrano chiles. Add enough water to cover. Bring to a boil and simmer until chiles are soft (about 10 minutes), then add tomatillos and cook until they turn olive green and are soft (about 10 minutes more).

   Time: PT20M

   Temperature: Boil, then simmer

5. Make Salsa Verde

   In a blender, combine half the cooked tomatillos, all the cooked chiles, 1/2 onion, 1 raw garlic clove, 1 cooked garlic clove, and a handful of cilantro. Blend until smooth. Add remaining tomatillos and blend again until thick and smooth.

   Time: PT5M

6. Fry Salsa

   Heat 3 tbsp oil in a large saucepan over medium-high heat. Pour in the blended salsa (careful, it may splatter). Add 1 tbsp salt (to taste). Cook, stirring, until salsa thickens and darkens, about 15 minutes.

   Time: PT15M

   Temperature: Medium-high

7. Beat Lard

   In a large bowl or mixer, beat the lard with 1 tbsp salt and 2 tsp baking powder until light and fluffy, like a meringue (about 10 minutes with mixer, 20 minutes by hand).

   Time: PT10M

8. Make Masa

   Add masa harina to the whipped lard, alternating with reserved warm pork broth. Mix by hand until a soft, spreadable dough forms (about 20 minutes). Masa should be moist but not runny. Test by dropping a small ball in water: if it floats, it's ready.

   Time: PT20M

9. Assemble Tamales

   Pat corn husks dry. Spread about 1/3 cup masa onto the center of each husk, leaving edges clear. Add a generous spoonful of shredded pork and salsa verde. Fold sides in, then fold up the bottom. Tie with a strip of husk if desired.

   Time: PT30M

10. Steam Tamales

    Fill the bottom of the steamer with water (add two coins to hear when water is boiling). Line steamer with extra husks. Arrange tamales standing upright, open side up. Cover with more husks and a kitchen towel. Steam over medium heat for 1.5 hours, checking water level occasionally.

    Time: PT1H30M

    Temperature: Steam

11. Cool and Serve

    Let tamales rest for 10 minutes before serving. This helps them firm up and release from the husk.

    Time: PT10M

12. Cleanup

    Wash all used bowls, pots, blender, steamer, and utensils. Wipe down counters and stove.

    Time: PT15M

Nutrition Facts

Calories

330

Protein

11g

Carbohydrates

31g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of Dried corn husks: Parchment paper (not traditional)
• Instead of Pork shoulder (maciza): Chicken thighs, Beef chuck
• Instead of White onion: Yellow onion
• Instead of Tomatillos: Green tomatoes (not traditional)
• Instead of Serrano chiles: Jalapeños (milder)
• Instead of Fresh cilantro: Parsley (not traditional)
• Instead of Vegetable oil: Lard
• Instead of Manteca (pork lard): Vegetable shortening, Butter (not traditional)

Equipment Needed

• Large steamer pot (tamalera)
• Large mixing bowls
• Electric mixer (stand or hand) (optional)
• Blender
• Tongs
• Colander
• Large saucepan
• Kitchen towels
• Measuring cups and spoons
• Serving platter (optional)

Critical Steps — Do Not Skip

• Soaking the corn husks until fully pliable.
• Cooking pork until very tender and shreddable.
• Making a thick salsa verde (not watery).
• Whipping lard until fluffy for a light masa.
• Testing masa for float (ensures proper texture).
• Steaming tamales long enough for masa to set.

Chef Tips from the Video

• Use pork broth for the most flavorful masa.
• Keep husks covered with a damp towel while assembling.
• Test one tamal for doneness before removing all from the steamer.

Troubleshooting

Storage

Refrigerator: Store cooked tamales in an airtight container for up to 5 days.

Freezer: Wrap individually and freeze for up to 3 months. Reheat by steaming or microwaving.

Room temperature: Safe for up to 4 hours after cooking.

Make-Ahead Tips

• Tamales can be assembled a day ahead and refrigerated before steaming.
• Cooked tamales freeze well; reheat by steaming or microwaving.