About this recipe

A beloved Mexican tradition made approachable for the home cook. These classic tamales feature a tender, fluffy masa dough wrapped around a rich, slow-simmered pork filling, all bundled in corn husks and steamed to perfection. The recipe is broken into manageable stages so nothing feels overwhelming — and the results are deeply satisfying, authentic, and freezer-friendly for months of enjoyment.

Instructions

1. 1

   Place dried corn husks in a large pot or bucket. Cover completely with very hot water and weigh them down with a heavy plate or bowl. Soak for at least 1 hour, or until fully pliable and soft. Drain, rinse, and pat dry before using. Keep them covered with a damp towel as you work.

2. 2

   Place the pork shoulder chunks in a large pot. Add the halved white onion, smashed garlic, kosher salt, and black peppercorns. Cover with cold water by about 2 inches. Bring to a boil ^[over high heat], skimming any foam that rises to the surface.

3. 3

   Reduce heat ^[to low], partially cover, and simmer until the pork shoulder is very tender and easily shredded with a fork, about 2 to 2.5 hours. Remove the pork shoulder and set aside to cool. Strain and RESERVE the pork broth — you will need 5 cups total for the masa and chile sauce. Let the pork broth cool slightly and skim off excess fat.

4. 4

   Once the pork shoulder is cool enough to handle, shred it into bite-sized pieces using two forks or your hands, discarding any large pieces of fat or bone. Set the shredded pork shoulder aside.

5. 5

   While the pork shoulder simmers, toast the guajillo chile and ancho chile in a dry skillet ^[over medium heat] for about 30 seconds per side, pressing them flat, until fragrant and slightly darkened. Do not burn them or the sauce will taste bitter.

6. 6

   Transfer the toasted guajillo chile and ancho chile to a saucepan. Add enough water to cover and bring to a boil. Remove from heat and let soak for 20 minutes until softened.

7. 7

   Drain the guajillo chile and ancho chile and transfer them to a blender. Add the garlic, cumin, oregano, kosher salt, and 2 cups of the reserved warm pork broth. Blend on high until completely smooth, about 1–2 minutes. Taste and adjust kosher salt as needed. If the sauce seems very thick, add a splash more pork broth.

8. 8

   Heat 1 tablespoon of lard or vegetable shortening in a saucepan ^[over medium-high heat]. Pour in the blended chile sauce carefully (it will splatter). Fry the sauce, stirring constantly, for 3–4 minutes until it deepens in color and thickens slightly. This step removes the raw chile flavor.

9. 9

   Add the shredded pork shoulder to the red chile sauce and stir to coat thoroughly. The filling should be moist but not soupy. Taste and adjust seasoning. Set aside to cool slightly.

10. 10

    In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), beat the lard on medium-high speed until light and fluffy, about 3–4 minutes. This step is key to a light, airy masa — don't skip it.

11. 11

    In a separate large mixing bowl, whisk together the masa harina, kosher salt, and baking powder. Gradually add the warm reserved pork broth and mix until a soft dough forms.

12. 12

    Add the masa dough to the whipped lard in 3–4 additions, beating on medium speed between each addition until fully combined. The finished masa should be soft, smooth, and spreadable — similar to thick peanut butter. To test: drop a small ball of masa into a glass (Large) of cold water. If it floats, the masa is ready. If it sinks, beat in a little more lard and test again.

13. 13

    Set up your assembly station: soaked corn husks (covered with a damp towel), masa, and pork filling. Take one corn husk and lay it flat with the wide end facing you. Using the back of a wooden spoon or a spatula, spread about 3 tablespoons of masa onto the center of the husk, leaving a 1-inch border on the sides and a 2-inch border at the narrow (top) end.

14. 14

    Spoon about 2 tablespoons of the pork filling down the center of the masa. Do not overfill — it makes folding difficult.

15. 15

    Fold one long side of the corn husk over the filling so the masa edges meet and enclose the filling. Then fold the other long side over. Finally, fold the narrow (top) end of the husk up and under the tamale. The open bottom end stays open. Place the tamale seam-side down. Repeat with remaining husks, masa, and filling.

16. 16

    Fill a large steamer pot with about 2 inches of water. Line the steamer basket with extra corn husks or a layer of parchment paper. Stand the tamales upright in the steamer, open end up, packing them snugly together so they support each other. If you have gaps, fill them with crumpled aluminum foil or extra corn husks.

17. 17

    Cover the tamales with a layer of extra corn husks, then place the lid tightly on the pot. Steam ^[over medium heat] for 75–90 minutes, checking the water level every 30 minutes and adding more boiling water as needed to prevent the pot from running dry.

18. 18

    The tamales are done when the masa pulls away cleanly from the corn husk. Remove one tamale, let it rest for 5 minutes, then open it to test. If the masa is still sticky or wet, re-cover and steam for another 15 minutes. Let all tamales rest for 5–10 minutes before serving — they firm up as they cool slightly.