Pork Tamales with Cheese

Making pork tamales is a labor of love that rewards patience with incredible flavors and comforting textures. This recipe walks you through the process step by step, from prepping the masa dough to assembling and cooking tamales filled with tender roasted pork, red chile sauce, and melty Monterey Jack cheese. It’s a perfect dish to prepare ahead for family gatherings or festive occasions.

I first made these tamales for a holiday party and the whole family couldn’t stop raving about how the smoky pork and cheese filling was perfectly balanced with the spicy red chile sauce.

Ingredients

• Corn husks: thirty to forty pieces soaked to soften so they become pliable and easy to fold
• Pork shoulder: roasted ahead of time for juicy shreddable meat
• Red chile sauce: adds depth and gentle heat to the pork filling
• Monterey Jack cheese: sliced into logs for melty creamy bites
• Masa harina: four and a half cups is the base of the dough and should be fresh for best flavor
• Baking powder: one and a half teaspoons to give the dough a tender texture
• Salt: one and a half teaspoons to season
• Cumin: one and a half teaspoons provides an earthy warmth
• Garlic powder: one teaspoon for subtle savoriness
• Fat: lard beef tallow or butter one and a half cups whipped to introduce air
• Chicken broth: two to three cups to moisten the dough until spreadable and creamy

Instructions

Saturate the Corn Husks:

Rinse the corn husks under running water to remove any dust or debris then place them in a large bowl separate and pour hot water over the husks. Let them soak for at least one hour until they become soft and pliable. You can leave them soaking while the pork cooks to streamline your prep.

Prepare the Pork Filling:

Roast a pork shoulder following your preferred recipe. When the pork finishes cooking shred the meat off the bone and place in a large bowl. Pour freshly made red chile sauce over the shredded pork and stir until fully combined. Cover and set aside. Slice Monterey Jack cheese into three inch logs one quarter inch wide and cover on a plate.

Create the Masa Dough:

In a medium bowl mix masa harina baking powder salt cumin and garlic powder together then set aside. In a large bowl place the lard or the fat of choice and beat with an electric mixer on medium speed for four to six minutes until light and fluffy. Add half of the dry masa mixture mix well then add the rest and stir till crumbly. Pour in one cup of chicken broth and mix thoroughly continuing to add broth in half to one cup increments until the dough reaches the consistency of creamy peanut butter slightly sticky but spreadable. Beat the dough on medium speed for ten minutes. Drop half a teaspoon of dough into cold water if it floats it is ready. Taste and adjust salt if needed.

Assemble the Tamales:

Lay one soaked corn husk flat with the smooth side up. Spoon three to four tablespoons of masa dough onto the wide end and spread evenly over the top two thirds leaving half an inch clear at the top. Place two to three tablespoons of the pork filling in the center of the dough add one slice of cheese alongside the filling. Fold the sides of the husk toward the center then fold over the top to enclose the filling. Fold the narrow end up to seal the bottom of the tamale and place completed tamales upright on a plate as you work through the batch.

Cook the Tamales on the Stovetop:

Fill a large pot with two to three inches of water and place a steamer basket or rack so tamales do not touch the water. Arrange tamales upright closely packed with the open end facing up cover with extra corn husks or a damp towel to retain steam. Bring water to a boil reduce to a simmer cover and steam for sixty to seventy five minutes adding hot water down the pot sides anytime the coin stops jingling. Check doneness by peeling one tamale the husk should pull away easily and the dough should not stick. Let rest for ten minutes before serving.

Cook the Tamales in the Instant Pot:

Add one cup water to the inner pot and place a rack inside. Arrange tamales upright on the rack in a tight circle seal lid and cook on high pressure for thirty minutes. Let pressure release naturally for ten minutes then release remaining pressure manually.

One of my favorite moments making tamales was gathering my family around the kitchen table to assemble them together a tradition that’s become more about the process and stories than the meal itself.

Storage Tips

Cooked tamales keep well in the fridge for four to five days wrapped tightly to maintain moisture. For longer storage freeze uncooked or cooked tamales in airtight containers or freezer bags. Reheat frozen cooked tamales by steaming for about 45 minutes or until heated through. Avoid microwaving as it can dry out the masa.

Ingredient Substitutions

Lard can be substituted with unsalted butter or beef tallow for different flavor profiles. If Monterey Jack cheese is unavailable mild cheddar or a melty Oaxaca cheese are great alternatives. Chicken broth used in the masa dough can be replaced with vegetable broth for a lighter taste or water if necessary.

Serving Suggestions

Pork tamales are delicious served with extra red chile sauce on the side and a dollop of sour cream or crema. Fresh chopped cilantro and lime wedges brighten up the plate and they pair wonderfully with Mexican rice refried beans or a crisp green salad for a well rounded meal.

These pork tamales take time but reward you with authentic flavor and a festive centerpiece for gatherings. Plan ahead and enjoy the process.

Common Questions About Recipes

→ How do I soften corn husks for tamales?

Soak corn husks in hot water for at least one hour until they become pliable and easy to work with during assembly.

→ What makes the masa dough light and fluffy?

Whipping the lard or fat until fluffy and incorporating air into the masa flour mixture by beating for about 10 minutes results in a tender, airy dough.

→ How can I tell if the masa dough is ready for steaming?

Drop a small amount of dough into cold water; if it floats, the dough has the correct consistency to steam.

→ What is the purpose of the red chile sauce in this dish?

The red chile sauce adds a subtle heat and deep, smoky flavor that complements the savory pork filling inside the tamales.

→ Can these tamales be cooked using an Instant Pot?

Yes, tamales can be steamed in an Instant Pot on high pressure for 30 minutes, then naturally release pressure for best results.

→ How should I store leftover tamales?

Leftover tamales can be frozen before or after steaming. Reheat by steaming frozen tamales for 45 minutes if pre-cooked, or 1.5 to 2 hours if raw.