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Pork Tamales Recipe and History

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 What are tamales?

Tamales – a Latin American food with ancient roots and is a popular for the Christmas season.  Here is your step by step guide to make great tamales, build your own simple tamale steamer and get your family involved in the fun!

Pork tamales in salsa verde on a a blue plate with more tamales and sauce in the back

It is after all through our children that the culinary traditions of our culture and families are carried on. This post inspired me to prepare this dish so everyone in the family could help in its preparation, especially my son who wants to study Culinary Arts.

Tamales are a Latin American and Caribbean favorite, especially around the holidays and for large family gatherings. The variations of the filling are endless as are the names throughout the countries where they are popular. Here’s what I mean, see below:

Nicaragua             Nacatamal

Guatemala           Paches

Bolivia                  Humita

Colombia              Bollo

Cuba, Mexico       Tamal

Central America  Tamal

Puerto Rico         Pasteles

Venezuela            Hallaca

The history of tamales goes back to Pre-Columbian times.

Their first recorded appearance dates back to roughly  5000 B.C.  In her book  Cuisine and Culture Linda Civitello discusses how tamales were an integral part of Aztec culture, with various kinds being sold in the bustling market at Tenochtitlan (the capital of the Aztec empire). Tamales were given to people at festivals. Apparently you could have as many as you could carry in one hand. If you tried to go twice to get more, you would be beaten and your tamales taken away from you. I guess it didn’t pay to be greedy!
A tamale on a blue plate with red salsa.

 

Prepare the tamale pork filling – a step by step guide:

A collage of photos showing the steps to make the filling for pork tamales in a pot on the stove.

  1. In a small bowl mix together the salt, cumin, paprika and nutmeg. Rub this all over the pork and allow to marinate for 4-6 hours. Overnight is even better.
  2. In a Dutch oven on medium heat add the olive oil and sear the meat until brown on all sides.
  3. After the meat is seared, add the onions, garlic, bay leaves and chicken stock. Cover and cook for 2-3 hours. Flip and baste every 20 minutes or so.
  4. The pork will separate easily with a fork when it is done. Add the chopped cilantro and stir it in.
  5. Place the pork on a large cutting board and shred into small pieces with two forks.
  6. Ladle the leftover broth from cooking the pork through a strainer to separate the juice and solids.
  7. Allow the broth to cool and set aside for use when making the dough. You should have 4 1/2 cups of broth, if not add some water. This flavors to dough. So good!
  8. Put the shredded pork in a large bowl. Add the separated solids from the broth back to the meat and mix.
  9. Mix the raisins into the pork.
  10. Mix in the sliced olives and then the filling is ready. Set aside.

Prepare the dough for the tamales:

A collage of photos showing the steps to make the masa dough for pork tamales in a large metal bowl.

  1. Gather your masa or maseca flour, chili powder, baking powder, salt and olive oil.
  2. Add the baking powder to the flour and mix thoroughly. Add the olive oil to the chili powder.
  3. Mix the oil into the chili powder and set aside.
  4. Pour the broth into the flour and fold to combine. I like to use a very large spatula.
  5. Add the chili powder mixture to the dough.
  6. Fold together until well combined. You are now ready to fill the corn husks and assemble the tamales!

How to assemble the tamales:

  1. Pat dry the corn husk that has been soaking overnight. Add a small amount of dough then some filling and a little dough over top.
  2. Fold the sides of the husk over the dough and then both ends toward the middle.
  3. I like to tie mine like a parcel with butcher’s twine.
  4. Set them aside and once all are assembled steam them covered for about 35 minutes.

Analida and Adam making tamales | ethnicspoon.com
Tamales are  popular at holiday gatherings. Marinated meat is slow-cooked in various spices. It is shredded and placed on a corn husk or banana leaf and rolled into corn dough. The whole thing is then carefully wrapped, tied, and steamed to perfection! In Panama, where I grew up tamales always came wrapped in giant banana leaves. Living in the northern USA, banana leaves are hard to come by so I use corn husks.

Assembly is a communal affair.

In a family everyone participates from the youngest to the oldest. Family friends join the action, too.  In my opinion, the participation of multiple generations imparts a certain beauty on to this dish. The participation of children is key. They will carry on the traditions to future generations. Besides, if they are involved in the preparation, they are more likely to eat it. Children can be picky sometimes. I was one of those.

You are going to need a steamer and most households I would guess do not have a tamalera but I have a simple solution: Pie tins!

 

DIY: Homemade tamale steamer or tamalera | ethnicspoon.comMy husband devised a “tamalera“, or tamal steaming apparatus, with two disposable pie tins, and a skewer. Primitive? Maybe! But it worked great. It’s so easy a child can do it!  If you have a pasta pot, a couple aluminum pie tins and a skewer, you are set. Just poke some holes in both pie tins and place one face down over the water and one face up to hold the tamales in your pasta pot.

 

Frequently Asked Questions:

  • How long do I soak the corn husks? The corn husks have to soak overnight. Place them in a bowl with water and keep them submerged with a small plate or saucer until ready to use.
  • Can I freeze the tamales? Yes, you can freeze them after they have cooled in an airtight container for up to 6 months.
  • How long can I store tamales in the refrigerator? These will store nicely once cooled in an airtight container for three days.
  • How can I reheat the tamales? The easiest and fastest way to reheat them from the refrigerator is to use the microwave (If frozen be sure to thaw first overnight in the refrigerator.) Wrap each tamale in a damp paper towel and microwave for 15 seconds on high. Check the internal temperature so it hits 165°F. Heat another 10-15 seconds until the temperature is reached.
  • Can I steam them again to reheat? Sure, you can place them all back in the steamer and heat them until they reach an internal temperature of 165°F.

 

“Let the children come to me, and do not prevent them; for the kingdom of heaven belongs to such as these.”
Matthew 19:14

 

Pork tamales in salsa verde | ethnicspoon.com
5 from 30 votes
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Pork Tamales Recipe and History

Here is a Mexican traditional family recipe and one of my favorites for authentic pork filled tamales served with salsa verde.  I love to make these for the holidays and gather everyone around the table! 

Course Main dish
Cuisine Latin American
Keyword authentic, food history, how to steam tamales, making tamales, Mexican food
Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings: Change to adjust-> 25 servings
Calories 143 kcal
Author Analida Braeger

Ingredients

For the tamale dough:

  • 4 1/2 cups masa
  • 4 1/2 cups broth (Saved from cooking the meat. Add more water if needed.)
  • 2 tsp Kosher salt
  • 2 Tbsp chili powder
  • 1 Tbsp baking powder
  • 2 Tbsp olive oil

For the filling:

    (25 corn husks soaked overnight)

    • 1 1/2 lbs pork shoulder
    • 1 1/2 tsp salt
    • 2 tsp cumin
    • 2 tsp smoked paprika
    • 1/4 tsp nutmeg
    • 2 Tbsp olive oil
    • 2 garlic cloves large cloves, minced
    • 1 onion medium, thinly sliced
    • 3 bay leaves
    • 3 cups chicken stock
    • 2 Tbsp cilantro chopped
    • 12 stuffed olives sliced into thirds
    • 2 Tbsp raisins

    Instructions

    Prepare the pork filling:

    1. Place the pork in a glass dish.

    2. In a small bowl mix together salt, cumin, paprika and nutmeg.
    3. Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better.
    4. In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock.

    5. Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro near the end.

    6. Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well.
    7. Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves.

    Prepare the masa dough:

    1. Place the masa in a large bowl and add the baking powder. Mix well.

    2. In a small bowl mix chili powder, salt, and olive oil and set aside.

    3. Add the cooled broth from the cooked meat to the masa and then the chili powder mixture. Fold together until well combined.

    Assemble and fill the corn husks:

    1. DO NOT OVERFILL, or you will not be able to properly close up the tamales.

    2. Pat dry the corn husks as you use them.
    3. Place a corn husk in your hand with the tapered end facing you.
    4. With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit.
    5. Take approximately a tablespoon of the filling and place it on top along the length of the dough.
    6. Cover the filling with another chunk of dough.
    7. Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle.
    8. Tie using kitchen twine, as though you were tying a parcel.
    9. Steam for about 35 minutes.
    10. To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.

    11. Serve with your favorite salsa. Buen provecho!

    Recipe Notes

    Frequently Asked Questions:

    • How long do I soak the corn husks? The corn husks have to soak overnight. Place them in a bowl with water and keep them submerged with a small plate or saucer until ready to use.
    • Can I freeze the tamales? Yes, you can freeze them after they have cooled in an airtight container for up to 6 months.
    • How long can I store tamales in the refrigerator? These will store nicely once cooled in an airtight container for three days.
    • How can I reheat the tamales? The easiest and fastest way to reheat them from the refrigerator is to use the microwave (If frozen be sure to thaw first overnight in the refrigerator.) Wrap each tamale in a damp paper towel and microwave for 15 seconds on high. Check the internal temperature so it hits 165°F. Heat another 10-15 seconds until the temperature is reached.
    • Can I steam them again to reheat? Sure, you can place them all back in the steamer and heat them until they reach an internal temperature of 165°F.

     

    Nutrition Facts
    Pork Tamales Recipe and History
    Amount Per Serving
    Calories 143 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Cholesterol 11mg4%
    Sodium 591mg26%
    Potassium 224mg6%
    Carbohydrates 19g6%
    Fiber 1g4%
    Sugar 1g1%
    Protein 6g12%
    Vitamin A 415IU8%
    Vitamin C 0.7mg1%
    Calcium 58mg6%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

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    Reader Interactions

    Comments

    3. Faye Wilkerson

      I tried to make tamales from a famous Mississippi recipe, but I got the masa layer to thick. Your recipe makes me want to give it another try. I bought a Herdez Sauce several months ago, but have not tried it yet. Another good reason to make tamales.

      Reply

    9. Sinziana

      I really like the way you present your recipes…I like the history behind Foods and food tradition! Thank you for joining at Bloggers Brags Pinterest Party!

      Reply

    10. Mila

      Preparing tamales looks like a fun activity for the whole family. And I bet it tastes whole lot better when the family is involved in the process 🙂

      Thanks for linking up this week!
      xx
      Mila (Idea Box)

      Reply

    11. Meghan @ PlaygroundParkbench

      I LOVE tamales… growing up in San Antonio, we used to have them for our family’s annual Christmas Eve gathering. The first time I brought my Yankee now husband home with me for the holidays, he thought we were crazy! I have to make them myself here in Connecticut to get any good ones. I found if I use my pasta pot with the strainer insert in it, it is perfect for steaming tamales!

      Reply

    14. Colleen

      I love tamales but have never made them because it seemed so complicated. But your instructions make me want to give it a try. Thanks for this great recipe!

      Reply

      • Analida

        Thanks Colleen! They are not complicated like some baking dishes that require great precision but take some time. Where I grew up in Panama we could buy them on the street at Christmas time, they were wrapped in banana leaves and even tied with strands of banana leaves. (Who needs string!?) Enjoy!

        Reply

    15. Michelle

      I love tamales! I love all the spices and flavors in your recipe. And the raisins! Yum. I don’t think I’ve had pork tamales before, but I am drooling looking at them. What a great recipe to make and all the family can help with it.

      Reply

    16. Candice

      I had only made tamales once before trying this recipe, and this recipe made them so easy. They came out perfectly, and the step by step directions made it much easier. Very tasty, and love your photos of you making them!

      Reply

    17. Carrie | Clean Eating Kitchen

      I have always wanted to try to make my own tamales, maybe this is the year! Thanks for the thorough instructions, looking forward to making them with my family!

      Reply

    18. Eva

      Ialways love reading the stories behind the foods you feature. Thank you for the literary advice, I’m definitely interested in getting the book you quote! Not only did I get a fabulous recipe but also some book inspo, I love coming back to your site!

      Reply

    19. Linda

      I love tamales! We have one lady who sells fresh tamales every Friday. Can’t wait to try this recipe and make a fun activity for the family.

      Reply

    20. Jacqui Debono

      Gorgeous photos and I love the history of tamales too, thank you for sharing. I have only ever eaten them and never thought they would be easy enough to make, but now I want to give them a go!

      Reply

    21. Cathleen

      I have actually never tried tamales, but I have heard so many good things about them!! You have me convinced! I need to make these soon!

      Reply

    22. Claire | The Simple, Sweet Life

      As much as I love tamales, I never knew their colorful history! I can’t wait to share all of this with my husband the next time we make some.

      Reply

    23. Kari Heron

      Everything about this post makes me smile. The attention to detail in the cooking of the filling with all those seasonings. The pics of your son and you working together. But even the straining of the broth and adding it as the liquid to mix and flavour the dough-briliiant! I would love to taste these things. It is absolutely the best thing to make together with a family or friends.

      Reply

    24. Arturo Deleon

      Tamales are great….we prepare about 6 -8 dozen every year for xmas…the whole famiky comes n helps on tamale day we call it.

      Reply

    26. Tara

      Buen Provecho! You make this sound and look so easy, I’m definitely going to try this recipe. Especially since I can make ahead and freeze plus reheating is so simple. This will be a great lunch item to add to the rotation.

      Reply

    27. Elizabeth Waterson

      I was always intimidated by tamales but all your step-by-step photos make me think I can do it, can’t wait to try this recipe!

      Reply

    28. Anna

      I never had tamales before, but my mouth is watering just by looking at these photos! Your step by step instructions make this recipe much easier and I feel like I could make it! Thank you so much for introducing me to this delicious meal!

      Reply

    29. Aleta

      I absolutely love this post! It’s so cool learning the history behind these dishes. I can absolutely imagine getting my whole family involved in making these tamales, especially over the holidays!

      Reply

    30. Marisa F. Stewart

      I love your steamer idea. Your pork tamales have me drooling! My family love tamales but the ones I’ve picked up at the store were nothing to brag about. Your homemade ones look so good. I’m saving this recipe and making them this week.

      Reply

    31. Elaine

      Tamales have never disappointed. Not only it is the dish that is absolutely delicioso but it is so much fun to make with a company. Love your photos – so vivid!

      Reply

    32. Danielle

      It is so nice to see the family involved. There are certain recipes that just scream FAMILY… like these tamales. Super excited to give them a try this season!

      Reply

    35. Debbie

      Tamales are one of those things I love but not sure I could ever make until now. Your post makes this looks so much easier than I Imagine. These are made with love, I cant wait to try these wonderful recipe.

      Reply

    37. caren magill

      I just had tamales last weekend for the first time. Damn, I had no idea what I was missing! Pinned and shared. Looks awesome.

      Reply

    38. Chef Dennis

      It’s really great to know the history of Tamales! This is really a delicious and perfect recipe that everyone loves. Thank you for sharing this recipe.

      Reply

    40. Paula Montenegro

      I thought tamales were only filled with humita or something similar. This pork recipe is calling my name! I can’t wait to try them! Thanks for sharing.

      Reply

    42. Jenni LeBaron

      I love tamales so much, but I’ve never made my own. This recipe looks absolutely delicious and I love that you’ve included so many helpful steps for prep!

      Reply

    43. SHANIKA

      I’ve always wanted to make Tamales! I love learning about their history! These look great and I love that they aren’t too hard to make!

      Reply

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