Portillo's Tamale features tender, seasoned masa filled with savory shredded pork, steamed to perfection and wrapped in a warm corn husk, delivering a comforting blend of rich flavors and moist, fluffy texture.
Equipments
- Large mixing bowl
- Steamer pot or tamale steamer
- Corn husks
- Spoon or spatula
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Saucepan
- Stand mixer or hand mixer (optional for masa)
- Tongs
- Aluminum foil (optional)
Ingredients
- 2 cups masa harina
- 1 1/4 cups chicken broth
- 1/2 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cooked, shredded pork
- 1 small onion
- 2 cloves garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Corn husks
Make sure to soak the corn husks in warm water for at least 30 minutes before assembling the tamales to prevent them from becoming brittle during steaming. Using chicken broth instead of water in the masa harina mixture enhances the overall flavor and moisture of the tamale dough. Lard or vegetable shortening plays a crucial role in achieving a tender, fluffy texture, so avoid substituting it with oils that are too liquid. Season the shredded pork with a blend of chili powder, cumin, smoked paprika, and optional cayenne pepper to replicate the authentic, savory taste. Your Portillo's tamale will deliver the same comforting, rich flavors and moist texture found in their original dish.
Instructions
- Soak corn husks in warm water until pliable.
- In a saucepan, sauté chopped onion and minced garlic until soft.
- Add shredded pork, chili powder, cumin, smoked paprika, black pepper, cayenne (if using), and salt. Mix and heat through.
- In a mixing bowl, combine masa harina, baking powder, and salt.
- Add lard (or shortening) to masa mixture and mix until crumbly.
- Gradually add chicken broth, mixing until dough is soft and spreadable.
- Drain corn husks and pat dry.
- Spread 2-3 tablespoons of masa dough onto the center of each husk.
- Add 2 tablespoons of pork filling over masa.
- Fold sides of husk over filling, then fold bottom up.
- Tie with a strip of husk or secure with foil if needed.
- Place tamales upright in steamer pot.
- Steam for 60-75 minutes or until dough pulls away from husk.
- Let cool slightly before serving.
Substitution
Portillo's Tamale copycat recipe replicates the authentic taste and texture of the original, featuring a tender masa dough filled with seasoned shredded pork and steamed in corn husks. If lard is unavailable, you can substitute with vegetable shortening or margarine to maintain moisture and richness in the masa. When fresh corn husks are hard to find, dried ones work well after soaking in warm water for at least 30 minutes to ensure pliability during wrapping. You may also use a steamer pot in place of a traditional tamale steamer, ensuring even cooking by layering with a damp cloth or aluminum foil to prevent water from dripping onto the tamales. Keep your tamales tightly wrapped to preserve steam and moisture, which is key to achieving the characteristic fluffy and tender texture.
Tips
Make sure the masa dough is soft but not too wet to ensure the tamales hold together during steaming. You should soak the corn husks long enough to make them pliable and avoid tearing when wrapping. Steam the tamales upright in the pot with enough water below to avoid drying out, checking periodically to add water if necessary. Allow the tamales to cool slightly before unwrapping to help the masa firm up and prevent the filling from spilling out.
Nutritions
Portillo's Tamale provides a balanced combination of carbohydrates from masa harina and protein from shredded pork, essential for energy and muscle repair. The inclusion of lard or vegetable shortening contributes fats that enhance flavor and aid in nutrient absorption. Spices like chili powder and cumin add antioxidants and anti-inflammatory benefits, while the steaming method preserves nutrients without added fats. You can enjoy this tamale as a satisfying, nutrient-dense meal that supports both taste and nutrition needs.
Storage
Store cooked Portillo's Tamales in an airtight container in the refrigerator for up to 4 days to maintain their moist, fluffy texture and rich flavors. For longer storage, wrap each tamale individually in aluminum foil and freeze, ensuring they last up to 2 months without losing taste quality. When reheating, steam or microwave your tamale wrapped in a damp paper towel to preserve moisture and warmth.
Variation or Alternatives
For a variation in filling, you can substitute shredded pork with shredded chicken or beef seasoned with the same blend of spices to tailor flavors to your preference. Swap lard with vegetable shortening or olive oil for a lighter, vegetarian-friendly masa while maintaining a tender texture. Instead of chicken broth, use vegetable broth for a vegan option or add a pinch of ground chipotle for a smoky kick. If you want a quicker method, wrapping tamales in parchment paper instead of corn husks allows them to steam without soaking and makes cleanup easier.
Allergies
Portillo's Tamale contains masa harina made from corn, which is generally safe but may cause reactions in rare cases of corn allergy. The filling includes pork and lard, both of which can trigger allergies or intolerances related to meat or pork products. Be aware of potential sensitivities to spices like chili powder and cumin, which may cause allergic reactions or gastrointestinal discomfort in some individuals.
Why this recipe?
Portillo's Tamale menu delights with its authentic blend of savory masa and seasoned meat, delivering a comforting taste that captures traditional Mexican flavors. Rich spices and tender fillings create a satisfying bite that keeps customers coming back for more. Cooking a copycat version allows you to recreate this unique culinary experience at home, perfect for sharing and experimenting with personalized spice levels. Your homemade tamales can offer the same rich taste while providing the satisfaction of mastering a beloved restaurant favorite.