Tamales Verdes Recipe

Tamales Verdes are one of Mexico's great celebration foods: soft masa wrapped around pork simmered in tangy green salsa, all steamed inside a corn husk. Unwrapping one at the table is half the joy, and the bright, zesty filling is the other half.

Prep time

60 mins

Cook time

90 mins

Total time

150 mins

Servings

4 servings

Calories

580

Ingredients

• 20 dried corn husks
• 500 g pork shoulder, cubed
• 500 g tomatillos, husked
• 2 green chillies
• 1 small onion, quartered
• 3 garlic cloves
• 500 g masa harina
• 350 ml warm pork or chicken stock
• 100 g lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon ground cumin
• Salt, to taste
• Fresh coriander, chopped

Instructions

1. Soak the corn husks in hot water for 30 minutes until pliable, then drain.
2. Simmer the pork in salted water for 1 hour until tender, then shred it, reserving the cooking liquid.
3. Boil the tomatillos, chillies, onion and garlic for 10 minutes, then blend with coriander and salt into a smooth green salsa.
4. Simmer the shredded pork in the salsa for 15 minutes until well coated and flavourful.
5. Beat the lard until fluffy, then mix in the masa harina, baking powder, cumin and warm stock to form a soft, spreadable dough.
6. Spread 2 tablespoons of masa on each husk, add a spoonful of pork filling, fold the sides in and fold up the bottom.
7. Stand the tamales upright in a steamer over simmering water and steam for 75 to 90 minutes, until the masa pulls cleanly from the husk.

Pro tips

• A float test helps: a small ball of masa should float in water when the dough is aerated enough.
• Keep the steamer water topped up so it never runs dry during the long steam.
• Tamales freeze beautifully; steam them straight from frozen for 20 minutes.
• Do not overfill the husks or the masa will squeeze out during steaming.

Frequently asked questions