Tamales de Puerco en Salsa Verde (Pork Tamales in Green Salsa)
Steamed corn masa parcels filled with tender shredded pork in tangy green salsa. A labour of love, perfect for sharing or freezing.
Made with Salsa verde (cooked tomatillo salsa) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelHard
- Costabout £4.04 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
Put the corn husks in a large bowl or sink and cover with hot water. Weigh them down and soak for 30 minutes until soft and pliable.
30 min - 2
Put the pork, bay, onion, garlic, salt and water in a pot. Bring to a boil, skim, then cover and simmer gently for 1 hour 15 minutes, until the pork shreds easily.
75 min - 3
Lift out the pork and shred it finely with two forks, discarding any hard fat. Mix with your ready made salsa verde (see the base recipe) and the coriander. Taste and add salt if needed.
- 4
Drain the husks and pat dry. Spread about 3 tablespoons of your ready made tamale masa dough (see the base recipe) in a thin layer over the smooth side of a husk, leaving a 3 cm border at the narrow end and 1 cm at the sides.
- 5
Put 1 heaped tablespoon of the pork filling in the centre. Fold the sides in to enclose the filling, then fold up the narrow end. Stand the tamale upright, open end up, in a steamer basket. Repeat to make about 12 tamales.
- 6
Steam over simmering water for 1 hour 15 minutes, topping up with boiling water as needed, until the masa pulls away cleanly from the husk. Rest for 10 minutes before unwrapping. Serve hot.
75 min
Tips
- Spread the masa thinly and evenly. Too thick and the tamale stays heavy and raw in the middle.
- Do not let the steamer boil dry. Keep a kettle of hot water ready to top up.
- A cooked tamale is ready when the masa pulls away from the husk easily and feels firm, not sticky.
Storing and freezing
Cool within 2 hours. Keep up to 4 days in the fridge or freeze in their husks for up to 3 months. Reheat by steaming for 15 to 20 minutes until steaming hot all the way through.
Questions
Can I make tamales without a steamer?
Yes. Stand them upright in a colander set over a large pot with a little simmering water, covered tightly with a lid and a tea towel to trap the steam.
Do I eat the husk?
No. The corn husk is only a wrapper. Unwrap the tamale and eat the masa and filling inside, discarding the husk.
Where can I buy corn husks in the UK?
Dried corn husks (hojas para tamal) are sold in some world food shops and online. Do not substitute fresh sweetcorn husks; they are not the same.
More made with salsa verde (cooked tomatillo salsa)
Chilaquiles Verdes con Arrachera (Green Chilaquiles with Steak)
GFNFNopales en Salsa Verde (Cactus Paddles in Green Salsa)
GFDFEFSopes de Chorizo (Thick Masa Cups with Chorizo)
GFEFNFHuaraches de Frijol con Salsa Verde y Crema (Bean Huaraches)
GFEFNFSee 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.