Homemade Carnitas Tamales for Every Occasion

If you love Mexican cuisine, you've likely heard of carnitas tamales. These savory delights are a staple in Mexican households, often enjoyed during celebrations and family gatherings. Their rich flavors, combined with a soft masa dough, make them irresistible. In this guide, we’ll take you through the process of making carnitas tamales from scratch, ensuring you can enjoy this traditional dish right in your own kitchen.

1. Introduction to Carnitas Tamales

Carnitas tamales are a beloved Mexican dish that combines succulent shredded pork (carnitas) with masa dough, all wrapped in a corn husk and steamed to perfection. Originating from indigenous Mesoamerican cultures, tamales have been a part of Mexican cuisine for centuries, symbolizing celebration and community.

2. Ingredients List

For the Carnitas:

• 2 lbs pork shoulder (also known as pork butt)
• 1 cup orange juice
• 1 cup chicken broth
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 tbsp cumin
• 1 tbsp oregano
• Salt and pepper to taste

For the Masa:

• 4 cups masa harina (corn flour for tamales)
• 1 1/2 cups lard or vegetable shortening
• 2 tsp baking powder
• 1 tsp salt
• 3-4 cups chicken broth (adjust as needed)

For the Tamales:

• 30 dried corn husks, soaked in warm water for at least 30 minutes
• Prepared carnitas
• Prepared masa dough

Equipment:

• Large pot or slow cooker
• Mixing bowls
• Steamer or pot with a steamer basket
• Hand mixer or stand mixer (optional but helpful)

3. Preparation Steps

Preparing the Carnitas

1. Season the Pork: Rub the pork shoulder with cumin, oregano, salt, and pepper.
2. Slow-Cook the Pork:

• • Slow Cooker Method: Place the pork in a slow cooker along with orange juice, chicken broth, onion, and garlic. Cook on low for 6-8 hours or until the pork is tender and easily shredded.
  • Stovetop Method: In a large pot, combine the pork, orange juice, chicken broth, onion, and garlic. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours until the pork is tender.
  3. Shred the Pork: Once cooked, remove the pork from the liquid and shred using two forks.

  Making the Masa

  1. Beat the Lard/Shortening:
  • In a large bowl, use a hand mixer or stand mixer to beat the lard or vegetable shortening until it's light and fluffy.
  2. Combine Dry Ingredients:
  • In another bowl, mix together masa harina, baking powder, and salt.
  3. Mix Masa Dough:
  • Gradually add the dry ingredients to the whipped lard/shortening, alternating with the chicken broth. Mix until the dough has a smooth, spreadable consistency.

  Assembling the Tamales

  1. Prepare the Corn Husks:
  • Drain the soaked corn husks and pat them dry.
  2. Spread the Masa:
  • Lay a corn husk flat with the narrow end pointing away from you. Spread a thin layer of masa dough (about 1/4 inch thick) over the bottom two-thirds of the husk, leaving a border around the edges.
  3. Add the Filling:
  • Place a spoonful of shredded carnitas in the center of the masa.
  4. Fold and Wrap:
  • Fold the sides of the corn husk over the filling, then fold the narrow end of the husk up to enclose the tamale.
  5. Tie the Tamales (Optional):
  • Use strips of corn husk to tie the tamales closed, ensuring they stay wrapped during cooking.

  4. Cooking Instructions

  1. Set Up the Steamer:
  • Fill the bottom of a steamer or a large pot with a steamer basket with water. Ensure the water level is below the basket to prevent the tamales from getting wet.
  2. Arrange the Tamales:
  • Stand the tamales upright in the steamer, and open the end up. Pack them closely together to keep them from unraveling.
  3. Steam the Tamales:
  • Cover the tamales with a damp cloth or extra corn husks to retain moisture. Steam over medium heat for 1.5 to 2 hours, adding water to the pot as needed to prevent it from drying out.
  4. Check for Doneness:
  • The tamales are done when the masa pulls away from the husk easily and is firm. If not, steam for an additional 15-20 minutes and check again.

  5. Serving and Storage Tips

  Serving:

  • Serve the tamales hot, directly from the steamer.
  • Pair with your favorite salsa, guacamole, or a dollop of sour cream.

  Storage:

  • Refrigeration:
  • Store leftover tamales in an airtight container in the refrigerator for up to 5 days.
  • Freezing:
  • Freeze tamales individually wrapped in plastic wrap and stored in a resealable freezer bag for up to 3 months. Reheat by steaming or microwaving until heated through.

  6. Final Thoughts

  Making carnitas tamales at home is a rewarding culinary adventure that brings the flavors and traditions of Mexico to your kitchen. Whether you’re a seasoned home cook or a food enthusiast, this step-by-step guide will help you create delicious tamales that will impress your family and friends.

  Ready to elevate your tamale-making game? Book a call with one of our expert CloMo stylists to refine your culinary skills and explore new recipes. Happy cooking!