Tamales de Pastor (Pastor Pork Tamales)
Fluffy masa steamed around tender, chilli red pastor pork and pineapple, a pastor twist on the Mexican festival classic.
Made with Salsa verde (cooked tomatillo salsa) and Al pastor marinade and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelHard
- Costabout £2.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cover the dried corn husks in hot water, weigh them down with a plate and soak for 30 minutes until pliable. Rinse and shake dry.
30 min - 2
Mix the diced pork with your ready made al pastor marinade (see the base recipe). Heat the oil in a wide pan, cook the onion for 4 minutes, then add the pork and the water. Cover and simmer for 45 minutes until the pork is very tender and the sauce is thick. Stir in the pineapple and cool the filling completely.
45 min - 3
Make sure your tamale masa is soft and fluffy, like thick buttercream. A small ball should float in a cup of cold water. If not, beat in a splash of warm stock or water and beat again.
- 4
Lay a husk flat with the tapered end towards you. Spread about 3 tbsp masa in a thin square on the wide end, leaving a border. Spoon 1 tbsp of the cooled pork down the middle.
- 5
Fold the sides in so the masa wraps around the filling, then fold up the tapered end. Stand the tamales folded end down in a steamer, packed upright, and cover with spare husks and a lid. Make 12 tamales.
- 6
Steam over simmering water for 1 hour to 1 hour 15 minutes, topping up the water as needed, until the masa pulls cleanly away from the husk. Rest for 15 minutes to firm up.
70 min - 7
Serve in their husks with the salsa verde spooned over. Unwrap before eating.
Tips
- Cool the filling fully before spreading. Warm filling melts the masa and makes the tamales heavy.
- Do not skip the float test. It is the quickest sign the masa has enough air for a light tamale.
- Do not pack the steamer too tightly, as the steam needs gaps to circulate.
- No corn husks? Use squares of baking paper wrapped in foil. You lose a little flavour but the result is still good.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Freeze wrapped for up to 3 months. Reheat in a steamer or microwave for 5 to 10 minutes until steaming hot all the way through.
Questions
Can I freeze tamales?
Yes. Cool fully, wrap in foil or freezer bags and freeze for up to 3 months. Steam from frozen for 20 to 25 minutes until steaming hot all the way through.
Do I eat the corn husk?
No. The husk is a wrapper that keeps the masa moist while steaming. Unwrap the tamale and discard the husk.
Is it gluten free and dairy free?
Yes, pork, pineapple, masa and salsa verde contain no gluten, dairy, egg or nuts. Check your masa base ingredients for fats, since lard is common.
More made with salsa verde (cooked tomatillo salsa)
Papas con Carnitas y Huevo Estrellado (Potatoes, Pork and Fried Eggs)
GFDFNFPescado a la Plancha con Salsa Verde y Arroz (Seared Fish in Green Salsa)
GFDFEFTacos de Chicharron en Salsa Verde (Pork Crackling in Green Salsa Tacos)
EFNFTamales de Pollo en Salsa Verde (Chicken Tamales in Green Tomatillo Salsa)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.