Pork Tamales

Ingredients

• 1 lbpork shoulder, cubed$2.03
• 2 cupmasa harina$1.22
• 12 eachdried corn husks$3.04
• 0.5 cuplard or vegetable shortening$0.23
• 2 eachdried ancho chiles$1.01
• 1.5 cupchicken broth$0.38
• 2 eachgarlic cloves$0.04
• 0.5 tspbaking powder$0.01
• 1 tspkosher salt$0.01
• 0.5 tspground cumin$0.03
• Total for 4 servings$8.00

Most of the cost is dried corn husks ($3.04) and pork shoulder, cubed ($2.03). Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Submerge the dried corn husks in a large bowl of hot water, weighing them down with an inverted plate to keep them covered, and soak for 30 minutes until soft and pliable.
2. In a medium saucepan, combine the cubed pork shoulder, stemmed and seeded dried ancho chiles, peeled garlic cloves, ground cumin, half the kosher salt, and 2 cups of water to just cover the meat. Bring to a boil over medium-high heat, then lower heat to medium-low, cover, and simmer for 50 to 60 minutes until the pork is tender enough to shred easily with a fork.
3. Transfer the softened chiles, garlic cloves, and 0.5 cup of the pork cooking liquid to a blender and blend until completely smooth. Shred the pork in a bowl using two forks, then pour the blended chile sauce over the shredded meat and toss to coat.
4. In a large bowl, beat the lard or shortening with the baking powder and the remaining salt until light and creamy, about 3 minutes with a hand mixer or 5 to 6 minutes with a wooden spoon. Beat in the masa harina in additions, alternating with the warm broth, until a soft paste forms that floats when a small dollop is dropped into cold water.
5. Pat the soaked corn husks dry with a clean towel. Spread 2 tablespoons of masa dough into a thin rectangle over the wide center of each husk, spoon 2 tablespoons of pork filling down the center, fold the husk sides inward over the filling so the masa edges meet, and fold the narrow bottom tail upward to enclose the bottom.
6. Stand the assembled tamales upright with their open tops pointing upward in a steamer basket set inside a large pot over 1 to 2 inches of boiling water. Cover tightly with a lid and steam over medium-low heat for 60 to 75 minutes, checking midway and replenishing boiling water as needed to keep the pot from boiling dry, until the corn husks peel away cleanly from the masa without sticking.
7. Remove the steamer from the heat, take off the lid, and let the tamales rest in the basket for 15 minutes to allow the steamed dough to firm up and set.
8. Unfold the warm tamales from the corn husks and serve warm, accompanied by extra red chile sauce or salsa if desired.