Tex-Mex Pork Tamales

Tex-Mex pork tamales of red chile pork wrapped in soft masa and corn husks, steamed until tender and served with extra red chile sauce.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

30 minsPrep

60 minsCook

90 minsTotal

HardLevel

🍺Mexican lager 🥤Spanish Garnacha

520 Calories

28g Protein

24g Fat

48g Carbs

2g Sugar

4g Fiber

680mg Sodium

75mg Chol

For 2 servings

Soak the corn husks in warm water. Tear and soak the dried chillies, then blend with garlic and cumin into a smooth red chile sauce.

Brown the pork in 2 tbsp oil over medium-high heat 5–6 minutes, then simmer in half the chile sauce 15–18 minutes until tender and shreddable.

Beat the masa harina with stock and 1/2 cup oil into a soft, spreadable dough, then stir the rest of the chile sauce through it.

Spread masa onto each soaked husk, spoon the pork down the middle, then fold the husks into sealed parcels.

Stand the tamales upright in a steamer over medium heat. Steam 50–55 minutes until the masa is firm and pulls cleanly from the husk.

Rest the tamales 5 minutes, then peel back the husks. Plate with extra red chile sauce spooned over the top.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.

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