Homestyle Hot Tamales
Bring the vibrant flavors of your favorite Mexican comfort food to your kitchen with this Homestyle Hot Tamales recipe! Made with tender shredded pork seasoned to perfection with a blend of chili powder, cumin, garlic, and paprika, these tamales are wrapped in a soft, airy masa dough crafted from masa harina and lard for an authentic texture and taste. The process of assembling and steaming the tamales in soaked corn husks brings a traditional touch, yielding perfectly moist tamales bursting with robust flavor in every bite. Whether you’re looking to recreate a cherished family tradition or impress with a homemade culinary adventure, these tamales are a labor of love worth savoring. Perfect for gatherings, meal prepping, or warming up family dinners, these hot tamales will quickly become a household favorite.
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Recipe Information
Ingredients
- 20 pieces dried corn husks
- 3 cups masa harina (corn flour)
- 2.5 cups chicken broth
- 1 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups pork shoulder (cooked and shredded)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 cup water
Instructions
Soak the corn husks in warm water for at least 30 minutes to soften them, then drain and set aside.
In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth, mixing well until the dough forms a soft consistency.
In a separate bowl, beat the lard or shortening until fluffy. Add it to the masa mixture and mix thoroughly until the dough is airy and pliable.
To prepare the filling, season the shredded pork with chili powder, ground cumin, garlic powder, onion powder, paprika, and salt. Add the water to moisten and mix until well blended.
Lay out a softened corn husk with the narrow end pointing away from you. Spread a thin layer of masa dough (about 2 tablespoons) onto the center of the husk, leaving about 1 inch at the top and bottom.
Place 1-2 tablespoons of the pork filling in the center of the masa.
Fold the sides of the husk inward to encase the filling, then fold up the bottom of the husk to secure the tamale. Repeat this process with the remaining ingredients.
Arrange the tamales upright in a large steamer pot, open side facing upward. Add enough water to the bottom of the steamer (without touching the tamales).
Cover the tamales with a damp kitchen towel and place the lid securely on the pot.
Steam the tamales over medium heat for about 60-90 minutes, or until the masa easily pulls away from the husk.
Remove the tamales from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 0.5 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
