Pork Tamales

In this pork tamales recipe, using beef broth instead of chicken broth, and a combo of warm spices and chile peppers results in deeper, richer flavors.

• Preparation Time: 45 mins
• Cooking Time: 5 hr 10 mins
• Total Time: 5 hr 55 mins
• Calories: 411 Calories

Ingredients

• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 tablespoon salt
• 2 tablespoons baking powder
• 1 cup beef broth
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 tablespoons garlic powder
• 5 cloves garlic, minced
• 1 cup tomato sauce
• 2 cups beef broth
• 2 chipotle peppers in adobo sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground cloves
• 2 cups masa harina
• 1 (4 pound) boneless pork butt (shoulder)
• 2 dried guajillo chile peppers, seeded
• 0.25 medium onion, minced
• 0.66666668653488 cup lard, at room temperature
• 15 corn husks, more as needed

Recipe Instructions

Step 1

Soak corn husks in a heavy pot or skillet of water for 24 hours, keeping them submerged.

Step 2

About four hours before corn husks ready, place guajillo chile peppers in a dry skillet over medium heat; toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet; simmer until tender, about 2 minutes. Transfer chiles to a blender.

Step 3

Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until marinade is smooth.

Step 4

Place pork butt in a slow cooker; pour marinade over top. Cover the slow cooker. Cook on Low until pork is tender and easily shreds with a fork, 4 to 5 hours.

Step 5

Shred pork; return to the slow cooker and stir into sauce until well combined.

Step 6

Meanwhile, whisk masa harina, baking powder, garlic powder, and 1 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment to combine. Add 2 cups beef broth and lard; whisk until mixture is fluffy and well combined (dough will be sticky).

Step 7

Place 1 corn husk on a flat work surface; open and pat dry. Spread some dough evenly down center of husk, leaving room around edges; dollop a line of pork filling down center of dough.

Step 8

Fold one side of husk over filling, then fold other side of husk to overlap, creating a tube. Fold up narrow end of husk to seal bottom, leaving top open. Tie tamale with 1 strip of husk or kitchen twine.

Step 9

Place a steamer insert into a large saucepan; fill with water to just below bottom of insert. Bring water to a boil.

Step 10

Place tamales vertically into steamer basket, sealed-sides down. Cover the pan; steam for 1 hour. Serve hot.