Pork Tamales from Pappasito's Cantina feature tender, seasoned pork wrapped in soft, steamed masa dough and traditional corn husks, delivering a flavorful and authentic Mexican comfort food experience.
Equipments
- Large pot or stockpot
- Steamer basket or tamale steamer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Large spoon or spatula
- Knife
- Cutting board
- Skillet or sauté pan
- Tongs
- Forks (for shredding pork)
- Aluminum foil (optional)
- Kitchen twine or strips from corn husks (for tying, if needed)
- Clean kitchen towels
- Scissors (for trimming corn husks)
Ingredients
- 3 lbs pork shoulder (boneless)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried oregano
- 1 large onion
- 6 cloves garlic
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 3 cups chicken broth
- 1/2 cup lard (or vegetable shortening)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt (for masa)
- 4 cups masa harina (corn flour for tamales)
- 2 1/2 cups warm chicken broth (for masa)
- 25-30 dried corn husks
When preparing Pork Tamales from Pappasito's Cantina, ensure you use boneless pork shoulder for the best tenderness and flavor. Properly soaking the dried ancho and guajillo chiles enhances their rich, smoky taste which is crucial to authentic seasoning. Use masa harina mixed with warm chicken broth, lard, baking powder, and salt to create a soft, pliable dough that steams perfectly. Soak the dried corn husks thoroughly to make them pliable for wrapping without tearing. Your attention to these ingredient details will help you recreate the rich, authentic flavors of Pork Tamales from Pappasito's Cantina copycat menu.
Instructions
- Soak dried corn husks in warm water until pliable; set aside.
- Cut pork shoulder into large chunks.
- Season pork with salt, pepper, cumin, chili powder, smoked paprika, garlic powder, onion powder, and oregano.
- Roughly chop onion and peel garlic cloves.
- Toast ancho and guajillo chiles, remove stems and seeds.
- Place pork, onion, garlic, toasted chiles, and chicken broth in a large pot.
- Bring to a boil, reduce heat, cover, and simmer until pork is tender (2-3 hours).
- Remove pork, shred with forks, and set aside.
- Strain and reserve cooking liquid; discard solids.
- In a skillet, heat a bit of lard and briefly sauté shredded pork, adding some reserved cooking liquid for moisture and flavor.
- In a mixing bowl, beat lard until fluffy.
- In another bowl, combine masa harina, baking powder, and salt.
- Gradually mix dry ingredients into the lard, alternating with warm chicken broth, until smooth and spreadable dough forms.
- Drain corn husks and pat dry.
- Spread 2-3 tablespoons masa dough onto each husk, leaving edges free.
- Add a spoonful of seasoned shredded pork in the center.
- Fold sides of husk over filling, then fold up the bottom; tie if needed.
- Arrange tamales upright in a steamer basket over simmering water.
- Cover tamales with a damp towel and lid; steam for 1½ to 2 hours, adding water as needed.
- Check for doneness: masa should pull away from the husk cleanly.
- Rest tamales for 5-10 minutes before serving.
Substitution
Pork Tamales from Pappasito's Cantina copycat menu deliver authentic Mexican flavor by combining tender, seasoned pork with soft masa dough wrapped in corn husks. You can substitute pork shoulder with chicken thighs or beef brisket if preferred, adjusting cooking times accordingly. If dried ancho and guajillo chiles are unavailable, use chipotle or pasilla chiles to maintain a rich smoky flavor. Vegetable shortening can replace lard for a vegetarian-friendly option without sacrificing texture in the masa. When fresh corn husks are hard to find, soaked parchment paper can serve as an effective alternative for steaming.
Tips
Ensure your dried corn husks are fully soaked and pliable before wrapping to prevent tearing during steaming. When shredding the pork, use two forks to achieve a consistent texture that will blend well with the masa dough. Beat the lard until fluffy before incorporating masa harina and broth to create a light and tender dough for steaming. Watch water levels carefully while steaming to maintain consistent steam without boiling dry, which can affect tamale texture.
Nutritions
Pork Tamales from Pappasito's Cantina provide a rich source of protein, primarily from tender pork shoulder, essential for muscle repair and growth. The masa dough, made from masa harina and chicken broth, contributes complex carbohydrates and dietary fiber, supporting sustained energy and digestive health. Seasonings like chili powder, cumin, and garlic not only enhance flavor but also offer antioxidants and anti-inflammatory benefits. Your meal balances macronutrients while delivering traditional Mexican flavors, making it both nutritious and satisfying.
Storage
Store your cooked pork tamales in an airtight container or tightly wrapped in aluminum foil to prevent moisture loss and preserve flavor. Refrigerate for up to 4 days or freeze for up to 3 months, ensuring you thaw them in the refrigerator overnight before reheating. Reheat tamales steamed or microwaved wrapped in a damp paper towel to maintain their soft texture.
Variation or Alternatives
You can substitute pork shoulder with chicken thighs for a lighter version that still offers tender, flavorful meat. Instead of using lard, try vegetable shortening or olive oil to accommodate dietary preferences or vegan adaptations of the masa dough. For an extra smoky flavor, incorporate chipotle peppers in adobo sauce into the pork seasoning blend. To speed up cooking, consider using a pressure cooker to braise the pork, significantly reducing simmering time while maintaining tenderness.
Allergies
Pork Tamales from Pappasito's Cantina contain common allergens such as corn from the masa harina and dried corn husks, which may trigger reactions in individuals with corn allergies. The recipe also uses chicken broth that could contain additional allergens or preservatives, so reviewing the specific brand ingredients is important. You should consult with your healthcare provider if you have sensitivities to any spices like cumin, chili powder, or paprika, as these can sometimes cause allergic reactions.
Why this recipe?
Pork Tamales from Pappasito's Cantina restaurant are loved for their tender, slow-cooked pork wrapped in moist, flavorful masa and steamed to perfection. The rich blend of savory spices and the authentic Tex-Mex preparation creates an unforgettable taste experience. You'll find attempting a copycat recipe rewarding because it allows you to recreate this traditional dish's genuine flavors at home, using fresh ingredients and customizable seasoning. This makes the homemade version not only delicious but also a satisfying culinary project.