Sylvia's Pork Tamales Recipe - Allrecipes.com
Sylvia's Pork Tamales Recipe
  • READY IN ABOUT 7 hrs

Sylvia's Pork Tamales

Recipe by  

"Pork tamales from our friend Sylvia Gonzales. These are authentic and amazing!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 36 servings Change Servings
ADVERTISEMENT
  • PREP

    1 hr
  • COOK

    4 hrs 45 mins
  • READY IN

    6 hrs 45 mins

Directions

  1. Place pork butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. Simmer mixture over medium heat until pork is very tender, about 3 hours. Discard onion and garlic. Strain and shred meat, reserving liquid.
  2. Heat a skillet over medium-high heat. Cook and stir California chile pods and New Mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. Rinse chile pods. Bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes. Drain and cool chile pods.
  3. Blend 1 cup pork broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. Stir pork meat and chile sauce together in a bowl.
  4. Melt 1/2 cup lard in a large pot over medium heat. Stir flour into melted lard until browned and fragrant, about 5 minutes. Stir pork-chile sauce mixture into flour mixture, adding more salt if needed.
  5. Remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. Drain and place on a work surface; cover with a clean, damp towel.
  6. Mix masa, 1 pound lard, 1 cup reserved pork broth, baking powder, and salt in a large pan until mixture is fluffy and holds together.
  7. Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. Spoon 1 to 2 tablespoons pork mixture down the center of masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of husk over seam of 2 folded sides. Repeat with remaining husks and filling.
  8. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales and cook until filling is heated through and set, 1 to 2 hours. Let tamales rest for 30 minutes before serving.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • For hotter chile sauce, you can add 1 small package of hot New Mexico chili powder.
ADVERTISEMENT

Reviews More Reviews

Apr 24, 2014

These really are authentic tamales! There are a couple of problems with the way the recipe is written, but nothing that couldn't be easily figured out. Reserve all the broth from the pork - you are going to need one cup for the masa and at least one cup for your chili sauce (I used 2 cups broth instead of 1 cup broth + 1 cup water) When steaming I stand them on end, folded side down, you want to gently steam them and keep an eye on the water level so your pan doesn't run out of water. Tamales freeze well and I have a few set aside for New Years morning. Thanks for a truly authentic recipe.

 

1 Rating

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 460 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Real Homemade Tamales

These authentic Mexican tamales are rich and satisfying.

How to Make Tamales

Watch how to make this authentic Latin American treat.

Pork Stew in Green Salsa

See how to make an authentic Mexican pork stew in green tomatillo salsa.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States