Pork Tamales Recipe and History (2024)

Published: November 19, 2019 • Modified: September 22, 2021 • by Author: Analida • Word count:2039 words. • About 11 minutes to read this article. • This post may contain affiliate links.

What are tamales?

Tamales - a Latin American food with ancient roots and is a popular for the Christmas season. Here is your step by step guide to make great tamales, build your own simple tamale steamer and get your family involved in the fun! Easy to make ahead of time and reheat before your holiday occasion.

It is after all through our children that the culinary traditions of our culture and families are carried on. This post inspired me to prepare this dish so everyone in the family could help in its preparation, especially my son who wants to study Culinary Arts.

Tamales are a Latin American and Caribbean favorite, especially around the holidays and for large family gatherings. The variations of the filling are endless as are the names throughout the countries where they are popular. Here's what I mean, see below:

Nicaragua Nacatamal

Guatemala Paches

Bolivia Humita

Colombia Bollo

Cuba, Mexico Tamal

Central America Tamal

Puerto Rico Pasteles

Venezuela Hallaca

Tamale History

The history of tamales goes back to Pre-Columbian times. Their first recorded appearance dates back to roughly 5000 B.C. In her book Cuisine and Culture Linda Civitello discusses how tamales were an integral part of Aztec culture, with various kinds being sold in the bustling market at Tenochtitlan (the capital of the Aztec empire). Tamales were given to people at festivals. Apparently you could have as many as you could carry in one hand. If you tried to go twice to get more, you would be beaten and your tamales taken away from you. I guess it didn't pay to be greedy!

Let’s take a moment and talk corn husks. These are exactly what you think they are: dried husks off corn on the cob! Luckily, we do not need to peel and dry our very own corn husks. Many markets with a Hispanic section, will have packaged dried corn husks for purchase. The corn husks for tamales envelope the delicious filling and dough. We do not eat the corn husk; it truly is just the wrapper in which they are cooked and held together. To eat tamales, remove husk wrapper or peal back as you eat. The one step we do need to take with the husk, is an overnight soak so they are pliable when wrapping our tamales.

Tamale pork filling - a step by step guide

1. In a small bowl mix together the salt, cumin, paprika and nutmeg. Rub this all over the pork and allow to marinate for 4-6 hours. Overnight is even better.
2. In a Dutch oven on medium heat add the olive oil and sear the meat until brown on all sides.
3. After the meat is seared, add the onions, garlic, bay leaves and chicken stock. Cover and cook for 2-3 hours. Flip and baste every 20 minutes or so.
4. The pork will separate easily with a fork when it is done. Add the chopped cilantro and stir it in.
5. Place the pork on a large cutting board and shred into small pieces with two forks.
6. Ladle the leftover broth from cooking the pork through a strainer to separate the juice and solids.
7. Allow the broth to cool and set aside for use when making the dough. You should have 4 ½ cups of broth, if not add some water. This flavors to dough. So good!
8. Put the shredded pork in a large bowl. Add the separated solids from the broth back to the meat and mix.
9. Mix the raisins into the pork.
10. Mix in the sliced olives and then the filling is ready. Set aside.

Tamale Dough - a step by step guide

1. Gather your masa or maseca flour, chili powder, baking powder, salt and olive oil.
2. Add the baking powder to the flour and mix thoroughly. Add the olive oil to the chili powder.
3. Mix the oil into the chili powder and set aside.
4. Pour the broth into the flour and fold to combine. I like to use a very large spatula.
5. Add the chili powder mixture to the dough.
6. Fold together until well combined. You are now ready to fill the corn husks and assemble the tamales!

How to assemble the tamales

1. Pat dry the corn husk that has been soaking overnight. Add a small amount of dough then some filling and a little dough over top.
2. Fold the sides of the husk over the dough and then both ends toward the middle.
3. I like to tie mine like a parcel with butcher's twine.
4. Set them aside and once all are assembled steam them covered for about 35 minutes.

Tamales are popular at holiday gatherings. Marinated meat is slow-cooked in various spices. It is shredded and placed on a corn husk or banana leaf and rolled into corn dough. The whole thing is then carefully wrapped, tied,and steamed to perfection! In Panama, where I grew up tamales always came wrapped in giant banana leaves. Living in the northern USA, banana leaves are hard to come by so I use corn husks.

Assembly is a communal affair

In a family everyone participates from the youngest to the oldest. Family friends join the action, too. In my opinion, the participation of multiple generations imparts a certain beauty on to this dish. The participation of children is key. They will carry on the traditions to future generations. Besides, if they are involved in the preparation, they are more likely to eat it. Children can be picky sometimes. I was one of those.

You are going to need a steamer and most households I would guess do not have a tamalera but I have a simple solution: Pie tins!

My husband devised a "tamalera", or tamal steaming apparatus, with two disposable pie tins, and a skewer. Primitive? Maybe! But it worked great. It's so easy a child can do it! If you have a pasta pot, a couple aluminum pie tins and a skewer, you are set. Just poke some holes in both pie tins and place one face down over the water and one face up to hold the tamales in your pasta pot.

Frequently Asked Questions:

• How long do I soak the corn husks? The corn husks have to soak overnight. Place them in a bowl with water and keep them submerged with a small plate or saucer until ready to use.
• Can I freeze the tamales? Yes, you can freeze them after they have cooled in an airtight container for up to 6 months.
• How to eat Tamales: Like the husk on an ear of corn, you do not eat it! The corn husk is quite literally the wrapper for the tamale, remove completely or peel back the husk as you enjoy your delicious homemade authentic Mexican tamale! If your tamale has cooled enough for you to hold it, it could even be an on the go meal!
• Are Tamales Gluten Free? These authentic tamales are gluten free, but please be sure you double check the ingredient statement of any ingredient you buy. For example, purchase a masa without any ingredient additives. Naturally, masa is a gluten free as it should only contain ground corn.
• How long can I store tamales in the refrigerator? These will store nicely once cooled in an airtight container for three days.
• How can I reheat the tamales? The easiest and fastest way to reheat them from the refrigerator is to use the microwave (If frozen be sure to thaw first overnight in the refrigerator.) Wrap each tamale in a damp paper towel and microwave for 15 seconds on high. Check the internal temperature so it hits 165°F. Heat another 10-15 seconds until the temperature is reached.
• Can I steam them again to reheat? Sure, you can place them all back in the steamer and heat them until they reach an internal temperature of 165°F.

"Let the children come to me, and do not prevent them; for the kingdom of heaven belongs to such as these.”
Matthew 19:14

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