Shredded Pork Tamales

By Your Market District Chefs

Shredded Pork Tamales

Makes: 18 tamales
Prep Time: 1 hour
Marinate Time: 30 minutes
Cook Time: 1 hour


Soak and clean corn husks in hot water for 30 minutes or until soft; drain and set aside. Place pork roast in a shallow glass baking dish and rub with chili powder, cumin, brown sugar, onion and ¼ cup stock; cover with aluminum foil and marinate 30 minutes in refrigerator. Preheat oven to 450°F. Bake pork covered for 45-50 minutes, until internal temperature reaches 160°F. Remove from oven and let stand 20 minutes. Shred pork using two forks, and coat with pan juices. Prepare masa while pork is roasting. In a large bowl, mix masa harina, salt, garlic powder and baking powder. Place corn, oil and 1 cup stock in a blender and process until smooth. Stir into masa mixture and gradually add remaining stock; mix until smooth dough is formed. Add enough water to a steamer pot to reach bottom of steamer basket. Remove steamer basket from pot.

One husk at a time, open to flatten husk and place ¼ cup masa dough in center. Using the back of a spoon, spread dough into a 2x3-inch rectangle. Place a heaping tablespoon of shredded pork down the center of the rectangle. Fold one edge of the husk lengthwise to cover filling and continue rolling to seal tamale. Then fold one end under and prop tamale upright with folded side down (top of tamale will be open) into steamer basket. Fill remaining husks and place in basket. Bring water in pot to a boil, then reduce heat so water is simmering to produce steam. Place steamer basket with tamales into pot, cover and steam for 55-60 minutes. Check periodically to ensure water has not boiled away. Let tamales rest 15 minutes before serving hot with lime wedges and hot sauce, if desired.