Roasted Pork Tamales With Salsa Verde Filling

Total Time
5hrs 20mins
Prep 2 hrs 35 mins
Cook 2 hrs 45 mins

This tamale preparation will work with any type of filling, i.e., chicken, beef. The filling also works well in empanadas, tacos, sopes and quesadillas.

Ingredients Nutrition

  • For the Tamale Dough

  • 2 cups maseca cornflour, for tamales (Maseca is the brand name, it is Mexican corn flour)
  • 2 cups warm water or 2 cups stock
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 5 13 tablespoons vegetable shortening
  • 5 13 tablespoons butter
  • 12 dry corn husks
  • For the Roast Pork with Salsa Verde Filling

  • 2 lbs pork (boneless shoulder works best)
  • 2 tablespoons vegetable oil
  • 2 cups chicken broth
  • For the Salsa Verde (use 1 quart)

  • 10 tomatillos
  • 1 medium onion, peeled and quartered
  • 6 garlic cloves, stem removed
  • 2 jalapenos or 2 serrano peppers
  • 12 cup chopped cilantro
  • 2 tablespoons lime juice
  • salt, to taste


  1. For the Tamale Dough:.
  2. In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
  3. Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.
  4. For the Roast Pork with Salsa Verde Filling:.
  5. Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
  6. Sear pork to a golden brown on all sides.
  7. Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
  8. Remove pork from liquid and cool.
  9. Pull meat, shredding it into small pieces, then brown lightly in a sauté pan and add cooking liquid. Season to taste.
  10. For the Salsa Verde:.
  11. In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
  12. Place ingredients in a blender with cilantro, lime juice and salt; puree.
  13. Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.


Most Helpful

Definitely five star. I didn't make tamales but made them into enchiladas. Will make tamales one day but will use this one forever.

adopt a greyhound June 23, 2011

This was my family's Christmas Eve dinner. I followed the directions exactly, and was pleased with the finished tamales. I got exactly 14 tamales, but had about 3 or 4 cups of leftover filling. That is fine b/c we will use the rest to make enchiladas. I did have a problem with steaming, and it's the same problem I had the one other time I made tamales. After 2 hours, they were still mush and not set at all. I had to resort to setting them on a tray and putting them in the oven on low heat for about 30 minutes. I use a plain old steamer basket, so perhaps I need to invest in an actual tamale steamer to fix that problem. All in all, everyone loved the tamales, I know I will use the recipe again. Thanks for posting it.

TexasKelly December 31, 2011

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