Pork Tamales Made Easy
00 min
00 min
00 min
Tamales are more than just a dish, they’re a tradition that ties people to their roots. For centuries, tamales have been at the center of gatherings, offering a chance for families to connect while creating something special. Wrapped in corn husks and filled with pork, chicken, or beans, tamales are a food of celebration.The process of making tamales is known for being time-intensive, but it doesn’t have to be overwhelming. With a few shortcuts, like using prepared masa, tamales can come together more easily. These simple steps save time without losing the flavors that make tamales so memorable.When seasoning the pork, Spanglish Asadero All Purpose seasoning is a game-changer. Its blend of sea salt, garlic, chili, and citrus brings depth to the pork filling. It’s a seasoning built on family and tradition, making it a perfect match for tamales. Whether you’re making them for a holiday or a quiet weekend, this seasoning helps ensure the flavor shines in every bite.Tamales take time, but shortcuts like these make the process less work-intensive while keeping the heart of the tradition alive. Once they’re steamed and ready to eat, you’ll have a dish that brings people together, just as it has for generations.
Ingredients
For the Pork Shoulder
- 1 pork shoulder (approximately 5 – 6 lbs.)
- 1 packet Spanglish Asadero All Purpose seasoning per pound of pork
- Yellow mustard (as a binder)
For the Masa
- 5 lbs prepared masa (purchased at a local carniceria/Mexican meat market if possible) *should make 2 dozen tamales
- 5 tsp Spanglish Asadero All Purpose seasoning (1 tsp per pound of masa)
- Warm beef broth in 1/2 cup segments, while continuing to mix. Totaling 4 cups beef broth
For the Corn Husks
- 24 dried corn husks (I suggest extras in the event of damaged husks, like holes, etc.)
- Warm water (enough to soak husks)
Serving suggestions
- Fresh Mexican rice
- Pinto beans
- Red Chile salsa for added flavor
All Purpose
Directions
Cook the Pork Shoulder
- Score the fat cap on the pork shoulder.
- Rub mustard over the pork to act as a binder.
- Season the pork shoulder generously with All Purpose (about 1 packet per pound).
- Cook the pork shoulder using a slow cooker. Cook on low for 8-10 hours, or until the meat is tender and shreds easily.
- Once cooked, shred the pork, trimming and removing excess fat. Set aside.
Prepare the Masa
- Place the prepared masa in a large mixing bowl.
- Add 1 tsp All Purpose seasoning per pound of masa.
- Add warm beef broth in 1/2 cup segments, while continuing to mix. Totaling 4 cups beef broth, blending until the masa is smooth and slightly shiny.
- Cover the masa with a wet cloth and let it rest for 1 hour.
Prep the Corn Husks
- Soak the dried corn husks in warm water for 1 hour to soften.
- Rinse each husk under warm running water to remove any dirt or corn silk.
- Allow the husks to air dry slightly so they are still soft and moist but not dripping wet.
Assemble the Tamales
- Spread a layer of seasoned masa onto the smooth side of a corn husk. Leave space at the edges.
- Add a portion of the shredded pork to the center of the masa.
- Folding the tamale: Fold one side of the husk over the filling, then fold the other side over. Fold up the narrow end of the husk to close.
- Repeat with the remaining masa, pork, and husks.
Steam the Tamales
- Stack the tamales vertically in a deep pot with a steamer basket, open side facing up.
- Add water to the bottom of the pot (below the steamer level) and bring it to a boil.
- Once boiling, lower the heat to medium to bring to a simmer, cover, and steam the tamales for 3-4 hours, or until the masa is firm and cooked through. (Could be less so check the firmness)
- Remove the tamales from the pot and let them cool for 30-45 minutes to allow the masa to firm up.
