Tamales de Puerco en Salsa Verde (Pork Tamales in Green Sauce)
Soft steamed masa parcels filled with pulled pork in tangy green sauce, wrapped in corn husks. Worth the effort.
Made with Green enchilada sauce and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 15
- LevelHard
- Costabout £3.63 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, cover with hot water and weigh them down. Soak for 45 minutes until soft and pliable, then drain and pat dry.
45 min - 2
Put the pork, onion, garlic, half the salt and the water in a large pan. Bring to the boil, skim, then cover and simmer for 1 hour 30 minutes until the pork shreds easily.
90 min - 3
Lift out the pork, shred it with two forks and discard any fat. Mix in your ready made green enchilada sauce (see the base recipe) and the remaining salt. Add a splash of the pork cooking liquid if it looks dry.
- 4
Take a husk with the wide end towards you. Spread about 3 tbsp of your ready made tamale masa (see the base recipe) over the wider two thirds in a thin square, leaving a border. Spoon 1 tbsp of the pork filling down the middle.
- 5
Fold the sides in so the masa wraps around the filling, then fold up the narrow end. Stand the tamales folded end down, open end up, in a steamer basket lined with spare husks. Pack them loosely.
- 6
Steam over simmering water for 1 hour 15 minutes, topping up the water as needed. The tamales are ready when the masa pulls cleanly away from the husk. Rest for 15 minutes before serving.
75 min
Tips
- Soak the husks until fully flexible. Stiff husks tear when folded.
- Spread the masa thin. Too much masa and too little filling makes dense, heavy tamales.
- Test one tamale: if the masa sticks to the husk it needs 10 to 15 more minutes of steaming.
- Do not eat the husk. It is only the wrapper.
Storing and freezing
Cool within 2 hours and keep in the fridge, in their husks, for up to 3 days. Freeze for up to 3 months. Reheat by steaming until steaming hot all the way through, about 20 minutes from chilled or 35 minutes from frozen.
Questions
Where can I buy dried corn husks in the UK?
World food shops and Mexican grocers sell dried corn husks (hojas de maiz), and many online food stores stock them. Soak them well before use.
Can I use banana leaves instead of corn husks?
Yes. Banana leaf is traditional in southern Mexico. Soften it over a flame for a few seconds and cut into 25 cm squares. The flavour is slightly different.
Are these tamales gluten free and dairy free?
Yes. The masa, pork and green sauce contain no gluten, dairy, egg or nuts, as long as the masa and sauce were made without them.
More made with green enchilada sauce
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.