Tamales Verdes (Green Tamales with Pork and Salsa Verde)
Tamales Verdes (Green Tamales with Pork and Salsa Verde) is a intermediate Mexican recipe that serves 18. 330 calories per serving.
Prep: 1 hr 45 min | Cook: 1 hr 30 min | Total: 3 hrs 15 min
Cost: $27.50 total, $1.53 per serving
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
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
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
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
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
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
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
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
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
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
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
Cool and Serve
Let tamales rest for 10 minutes before serving. This helps them firm up and release from the husk.
Time: PT10M
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
Dietary info: Gluten-free, Dairy-free, low-calorie
Allergens: Corn, Pork
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
Masa doesn't float in water.
Beat lard longer or add a bit more baking powder. Masa must be well-aerated.
Tamales are dense or dry.
Add more broth to masa for a softer texture.
Tamales stick to husk after steaming.
Steam longer; masa must be fully cooked.
Tamales are bland.
Taste and adjust salt in both masa and filling before assembling.
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.
Frequently Asked Questions
What is the cultural significance and history of Tamales Verdes (Green Tamales with Pork and Salsa Verde) in Mexican cuisine?
Tamales Verdes (Green Tamales with Pork and Salsa Verde) trace their roots to pre‑Hispanic Mexico, where tamales were a portable staple for warriors and travelers. The green salsa, made from tomatillos and chilies, reflects the indigenous flavors of the Valley of Mexico, and the dish is especially associated with Mexico City’s street‑food tradition. Today it is celebrated as a symbol of communal cooking and family gatherings.
What are the traditional regional variations of Tamales Verdes (Green Tamales with Pork and Salsa Verde) in Mexico?
In central Mexico, especially Mexico City, the tamales are filled with pork shoulder and a thick salsa verde. In Oaxaca, a version may include chicken and a slightly spicier, herb‑laden sauce, while in the Yucatán, the green sauce often incorporates achiote for color. Each region adapts the masa seasoning and wrapping style to local tastes.
How is Tamales Verdes (Green Tamales with Pork and Salsa Verde) authentically served in Mexico City tradition?
In Mexico City, Tamales Verdes are traditionally served steaming hot, still wrapped in softened corn husks, and accompanied by a side of fresh salsa roja, crema, and sometimes sliced radishes. They are often eaten for breakfast or as a midday snack, paired with atole or a hot chocolate beverage. The presentation emphasizes the vibrant green color of the salsa inside the husk.
On what occasions or celebrations is Tamales Verdes (Green Tamales with Pork and Salsa Verde) traditionally associated in Mexican culture?
Tamales Verdes are a staple during Mexican holidays such as Día de la Candelaria, when families gather to share tamales of various colors. They also appear at weddings, birthdays, and local festivals as a communal dish that can be prepared in large batches. The dish’s portability makes it ideal for celebrations that involve outdoor picnics or street fairs.
What makes Tamales Verdes (Green Tamales with Pork and Salsa Verde) special or unique within Mexican cuisine?
The combination of a bright, tangy salsa verde with tender shredded pork creates a flavor profile that balances acidity, heat, and richness, setting it apart from red‑sauce tamales. The use of dried corn husks for wrapping adds a subtle earthy aroma that infuses the masa during steaming. This dish showcases the Mexican culinary principle of layering textures and flavors in a single bite.
What are the authentic traditional ingredients for Tamales Verdes (Green Tamales with Pork and Salsa Verde) versus acceptable substitutes?
Authentic ingredients include masa harina, pork shoulder (maciza), dried corn husks, tomatillos, jalapeños or serrano chilies, and Mexican oregano. Acceptable substitutes are pork butt instead of shoulder, fresh corn husks if dried are unavailable, and a blend of green chilies and tomatillo puree for the salsa. However, replacing the masa with a wheat‑based dough would stray far from tradition.
What are the most common mistakes to avoid when making Tamales Verdes (Green Tamales with Pork and Salsa Verde) at home?
Common pitfalls include over‑watering the masa, which makes the tamales soggy, and under‑steaming, which leaves the masa raw in the center. Another mistake is using husks that are not fully softened, causing them to tear during assembly. Finally, packing the filling too tightly can prevent the steam from penetrating evenly.
Why does this Tamales Verdes (Green Tamales with Pork and Salsa Verde) recipe use steaming in corn husks instead of baking or frying?
Steaming preserves the moist, tender texture of the masa while allowing the flavors of the pork and salsa verde to meld gently. Corn husks act as a natural barrier, keeping the tamales from drying out and imparting a subtle corn aroma. Baking or frying would create a crust that masks the delicate interior and deviates from the traditional Mexican preparation method.
How do I know when Tamales Verdes (Green Tamales with Pork and Salsa Verde) are done cooking and what texture and appearance should I look for?
Tamales are done when the masa separates easily from the corn husk and feels firm to the touch, usually after 1 to 1½ hours of steady steaming. The surface should be smooth and slightly glossy, with the green salsa visible through a small opening if the husk is peeled back. A clean, dry tip when you pull the husk away indicates they are fully cooked.
What does the YouTube channel Unknown specialize in, and how does its cooking style relate to Mexican recipes like Tamales Verdes (Green Tamales with Pork and Salsa Verde)?
The YouTube channel Unknown focuses on authentic home‑cooking tutorials that highlight traditional Mexican dishes and techniques. Its style emphasizes step‑by‑step visual guidance, clear ingredient explanations, and cultural context, making recipes such as Tamales Verdes (Green Tamales with Pork and Salsa Verde) accessible to a global audience while preserving Mexican culinary heritage.
Last updated: August 21, 2026
