Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pork Tamales Recipe
Pork Tamales put personal spins on traditional preparations with signature pork fillings using beef broth in masa for enhanced flavor development and authentic results. This personalized recipe maintains traditional tamale characteristics while incorporating individual techniques and flavor preferences. The signature approach creates unique, memorable tamale experiences.
“This recipe puts a personal spin on traditional tamales with my signature pork filling using beef broth in the masa for extra depth of flavor. I think you’ll agree—they’re downright delicious!”
Prep Time:
45 mins
Cook Time:
5 hrs 10 mins
Additional Time:
1 day
Total Time:
1 day 5 hrs 55 mins
Servings:
15
Yield:
15 tamales
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Ingredients
Filling:
15 corn husks, more as needed
2 dried guajillo chile peppers, seeded
1 cup beef broth
1 cup tomato sauce
¼ medium onion, minced
5 cloves garlic, minced
2 chipotle peppers in adobo sauce
1 tablespoon apple cider vinegar
1 tablespoon ground cloves
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (4 pound) boneless pork butt (shoulder)
Dough:
2 cups masa harina
2 tablespoons baking powder
2 tablespoons garlic powder
1 teaspoon salt
2 cups beef broth
⅔ cup lard, room temperature
Directions
Soak corn husks in water for 24 hours before cooking, using a heavy pot or skillet to keep them submerged.
Meanwhile, prepare filling. Place guajillo chile peppers in a dry skillet over medium heat. Toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet, and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
Add broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and black pepper to the blender and process until smooth.
Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be shredded with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Add sauce and mix until well combined.
For dough, combine masa harina, baking powder, garlic powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add broth and lard, and whisk until mixture is fluffy and well combined (dough will be sticky).
Place an open corn husk on a work surface and pat dry. Spread dough evenly down center of husk, leaving room around edges. Dollop a line of pork filling down center of dough.
Fold one side of husk over filling, then fold over the other side to overlap, creating a tube. Fold up the narrow end of husk to seal bottom, leaving top open. Tie with a strip of husk or kitchen twine.
Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
Place tamales vertically into the steamer basket, with the sealed side down. Cover the pan and steam for 1 hour. Serve hot.
Nutrition Facts (per serving)
| 411 | Calories |
| 31g | Fat |
| 15g | Carbs |
| 18g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 411 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 11g | 56% |
| Cholesterol 78mg | 26% |
| Sodium 2474mg | 108% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 3g | 10% |
| Total Sugars 1g | |
| Protein 18g | 36% |
| Vitamin C 2mg | 3% |
| Calcium 161mg | 12% |
| Iron 4mg | 20% |
| Potassium 420mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
