Tamales de Puerco en Salsa Verde (Pork Tamales)
Fluffy steamed masa parcels wrapped in corn husks and filled with pork in tangy green salsa, a labour of love worth sharing.
Made with Salsa verde (cooked tomatillo salsa) and Carnitas (slow cooked pork) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelHard
- Costabout £4.09 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
Soak the corn husks in a large bowl of hot water, weighted down with a plate, for 30 minutes until soft and pliable. Drain and pat dry.
30 min - 2
Heat the oil and soften the onion for 5 minutes. Add the chopped carnitas (see the base recipe) and 150 ml of the salsa verde (see the base recipe). Simmer for 5 minutes until the filling is thick and steaming hot. Stir in coriander.
10 min - 3
Lay a husk flat with the narrow end towards you. Spread about 3 tbsp of tamale masa (see the base recipe) in a thin square over the wide end, leaving the edges bare.
- 4
Spoon 1 tbsp of filling down the centre. Fold the sides over each other to enclose, then fold up the narrow end. Tie with a strip of husk if you like.
- 5
Stand the tamales folded end down in a steamer over simmering water, packed snugly. Cover and steam for 1 hour 15 minutes, topping up the water as needed. A tamale is ready when the masa pulls cleanly away from the husk.
75 min - 6
Rest the tamales for 10 minutes, as the masa firms up as it cools. Warm the remaining salsa verde and spoon over before serving.
Tips
- Spread the masa thinly. A thick layer will be doughy in the middle.
- Keep the water at a steady simmer and stand the tamales upright so no water seeps into them.
- Do not unwrap to test for 1 hour. Check one after 1 hour 15 minutes: if the masa sticks to the husk, steam for 15 minutes more.
- Eat the filling, not the husk.
Storing and freezing
Cool and refrigerate within 2 hours. They keep for up to 4 days in the fridge or 3 months in the freezer. Reheat by steaming for 15 to 20 minutes until steaming hot all the way through.
Questions
Can I make tamales ahead?
Yes. Steam them fully, cool and freeze. Reheat from frozen in a steamer for about 30 minutes.
Can I use baking parchment instead of corn husks?
In a pinch, yes, though it adds none of the corn flavour. Wrap the tamales in parchment and tie.
Are tamales gluten free?
Yes if your masa harina, stock and baking powder are gluten free, as in the base recipe.
More made with salsa verde (cooked tomatillo salsa)
Tamales de Pollo en Salsa Verde (Chicken Tamales in Green Tomatillo Salsa)
GFDFEFQuesadillas de Frijol y Quesillo (Bean and Oaxaca Cheese Quesadillas)
GFEFNFChiles Rellenos de Queso en Salsa Verde (Cheese Stuffed Poblanos)
NFVTacos de Chicharron en Salsa Verde (Pork Crackling in Green Salsa Tacos)
EFNFSee 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.