Tamales are a festive and flavorful way to elevate your Christmas parties or holiday gatherings.
They’re perfect as appetizers, side dishes, or even a main feature, they bring a sense of tradition and a bold punch of flavor to any celebration.
With their tender pork filling, rich red chile sauce, and soft, fluffy masa, tamales are more than just a dish—they’re an experience that guests will savor and remember.
In my family, tamales are a must-have at every holiday party, often served alongside other Christmas finger foods.
They’re also easy to serve and make a perfect addition to any buffet or sit-down dinner, offering a taste of authenticity that’s both comforting and exciting.
This recipe simplifies the process, so you can bring the tradition of tamales into your kitchen and share the joy of this classic dish with your loved ones during the holiday season.
Pork Tamales Ingredients
Ingredients for Pork Filling:
- Pork Shoulder: The base of the filling, slow-cooked for tender, flavorful meat.
- White Onions and Garlic Cloves: Add depth and aroma to the pork.
- Water: For braising the pork.
- Seasonings: Salt, pepper, and cumin for a bold, savory flavor.
Ingredients for Chili Sauce:
- Dried Chilies: Mild varieties for rich flavor; hot chilies optional for extra heat.
- White Onion and Garlic Cloves: Enhance the sauce’s savory profile.
- Water: For cooking the chilies until softened.
- Salt: Adjust to taste for seasoning.
Ingredients for Masa:
- Masa Harina: The foundation of the dough.
- Chili Sauce and Lard: For richness and flavor.
- Baking Soda and Salt: Ensure a light, fluffy texture.
- Water: To achieve the perfect dough consistency.
For Tamale Assembly:
- Corn Husks: Soaked in warm water for pliability.
Step-by-Step Instructions for Pork Tamales
Prep the Corn Husks
Soak corn husks in warm water for at least one hour (4–8 hours is ideal). If preparing the filling and assembling on the same day, start soaking the husks before cooking the pork.
Cook the Pork
Cut the pork into chunks and place in a stockpot with water, onion, garlic, salt, pepper, and cumin. Braise over medium-low heat for at least 2 hours until the meat is tender.
Make the Chili Sauce
Deseed the dried chilies and cook them with onion, garlic, and salt in a saucepan of water until softened. Blend the mixture with some of the chili water until smooth, adjusting the consistency and heat as needed.
Shred and Season the Pork
Once cooked, shred the pork in a large bowl and coat with enough chili sauce to infuse it with flavor.
Prepare the Masa
Mix masa harina, chili sauce, lard, baking soda, and salt in a bowl. Gradually add water until the dough is soft, spreadable, and doesn’t stick to your hand.
Assemble the Tamales
Set up your folding station with soaked corn husks. Spread a thin layer of masa on the bumpy side of the husk, add the pork filling, and roll into a tube. Fold the pointy end over and place it upright in a steamer.
Steam the Tamales
Arrange tamales tightly in the steamer, ensuring airflow for even cooking. Steam for 1 hour, keeping the lid on. Check doneness by unwrapping one tamale; the masa should pull away from the husk easily.
Tips for Perfect Tamales
- Soak corn husks longer for easier handling.
- Use a dough scraper for smooth masa spreading.
- Keep tamales upright in the steamer to prevent filling from spilling.
There ya go! A blast of authentic Mexican flavor for your holidays.
Tamales are more than just a meal—they’re a tradition worth savoring.
I always try to make a batch for Christmas for my family as a way to connect to their heritage and learn how to cook these wonderful food.
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