These unique pork tamales are smoky, citrusy, a little spicy, and a little sweet.
If you are a lover of Mexican food and learning more about its dishes, tamales are a must-try! This traditional dish is made from slow-cooked spiced pork, which is wrapped in a massa casing.
They are then wrapped in soaked corn husks and steamed for a few hours until they are tender and melt-in-the-mouth.
In our recipe, we have enriched the pork with ancho chillis that are smoky from roasting them in advance.
This smoky flavor is complemented by fresh orange juice and zest that brings the pork to life. It’s bright, well-balanced, and unforgettable!
Why you will love this Pork Tamales recipe…
Pork Tamales with Ancho-Orange Twist
Equipment
Ingredients
For the filling:
- 2 ½ lbs pork shoulder (cut into large chunks)
- 1 orange (zest + juice)
- 4 dried ancho chiles (stems/seeds removed)
- 4 cloves garlic
- ½ tsp ground cinnamon
- ¼ tsp ground clove
- 2 tsp salt
- 1 tsp cumin
- 2 cups chicken broth (plus more if needed)
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
For the masa:
- 4 cups masa harina
- 1 ⅓ cups lard (or vegetable shortening)
- 2 tsp baking powder
- 1 ½ tsp salt
- 2 ½ – 3 cups warm pork broth or chicken stock
Other:
- 25 corn husks (soaked in warm water for 30+ mins)
Instructions
- Simmer pork chunks in water until fork-tender (about 2 hours). Drain and shred the meat. Save that broth.
- Toast ancho chiles in a dry skillet until fragrant (30 seconds per side). Soak in hot water for 20 minutes. Blend with garlic, orange juice, zest, spices, vinegar, sugar, and 1 cup broth until smooth.
- Sauté the chile sauce in a bit of oil for 5 minutes, then add shredded pork. Simmer together for 10–15 mins.
- Beat lard until fluffy (like frosting!). Mix masa harina with salt and baking powder, then slowly add broth and whipped lard. Beat until soft and spreadable. You know it’s ready when a bit floats in water.
- Spread 2 tablespoons of masa on the center of a corn husk. Add 1–2 tablespoons pork filling. Fold sides in, then fold the bottom up.
- Place tamales upright in a steamer pot. Cover with a damp towel or extra husks. Steam for 1½ to 2 hours until masa peels away cleanly from the husk.
Nutrition
Serving Suggestions
Serve these tamales hot (see what we did there?) with some crema for dipping and a squeeze of lime for a citrus kick. They can be served as a main with a fresh Mexican slaw or as part of a Mexican spread of various dishes.
Expert Tips 🧑🍳
Storage Suggestions
Pork Tamales FAQs
Can I make this vegetarian?
You can easily make tamales vegetarian but substituting the pork with sautéed mushrooms, plant-based pulled pork, or jackfruit. You can also swap out the broth for veggie broth.
How do I know when tamales are done?
Once you open the husk, the masa should peel away easily from the husk and feel firm and springy.
Can I use orange juice from a bottle?
You can use bottled orange juice in a pinch, but then you will miss out on the tasty orange zest that adds so much character to the dish.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Comment