American · Dinner
Tex-Mex Pork Tamales
Tex-Mex pork tamales of red chile pork wrapped in soft masa and corn husks, steamed until tender and served with extra red chile sauce.
$
30 minsPrep
60 minsCook
90 minsTotal
HardLevel
Nutrition per serving
520Calories
28gProtein
24gFat
48gCarbs
2gSugar
4gFiber
680mgSodium
75mgChol
Goes well with
Spanish GarnachaSpanish Garnacha — A refreshing pairing...
local
Mexican lagerMexican lager — A crisp, refreshing beer...
international
Instructions
1
Prep
Soak the corn husks in warm water. Tear and soak the dried chillies, then blend with garlic and cumin into a smooth red chile sauce.
2
Sear
Brown the pork in 2 tbsp oil over medium-high heat for 5 minutes, then simmer in half the chile sauce for 15 minutes until tender and shreddable.
3
Build
Beat the masa harina with stock and 1/2 cup oil into a soft, spreadable dough, then stir the rest of the chile sauce through it.
4
Stuff
Spread masa onto each soaked husk, spoon the pork down the middle, then fold the husks into sealed parcels.
5
Steam
Stand the tamales upright in a steamer over medium heat. Steam for 50 minutes until the masa is firm and pulls cleanly from the husk.
6
Plate
Rest the tamales for 5 minutes, then peel back the husks. Plate with extra red chile sauce spooned over the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) pork shoulder
- 2 tbsp neutral oil
- 6 dried ancho chillies
- 2 dried guajillo chilli
- 6 garlic cloves
- 2 tsp ground cumin
- 300g (10.6 oz) masa harina
- 120ml (1/2 cup) neutral oil
- 600ml (2 1/2 cup) chicken stock
- 12 dried corn husks