Green Tamales
Green Tamales (also known as Green Salsa Tamales or Tamales de Salsa Verde) are a traditional Mexican dish made with corn masa wrapped in corn husks or banana leaves and steamed until tender.
Equipment
- Large Spoon
- Steamer
- kitchen towel
- Heavy object
- Two coins
Ingredients
Corn Husks
- Dried corn husks , as needed
Pork Filling
- 1½ kg (about 3.3 lb)(about 3¼ lb ) boneless pork shoulder, fat trimmed and cut into 3-inch pieces
- 1 medium yellow onion , cut into quarters
- 6 garlic cloves
- 1 tablespoon salt
- 2½ liters water , or enough to cover the meat
Green Salsa
- 1 kg tomatillos husked and rinsed
- 8 serrano chiles rinsed and stemmed
- 2 jalapeño chiles rinsed and stemmed
- 1 medium yellow onion , cut into quarters
- 3 garlic clove, peeled , divided
- 1 bunch cilantro leaves and stems
- 1½ teaspoons kosher salt , or to taste
- 2 tablespoons olive or vegetable oil
Masa
- 400 g lard
- 1 kg (2.2 lb) masa harina for tamales
- 8-9 cups pork broth , adjusting as needed
- 1½ tablespoons kosher salt
- 1½ tablespoons baking powder
Instructions
- Rinse the dried corn husks under running water. Transfer them to a bowl of hot water and weigh them down so they stay submerged. Let them soak while you prepare the sauce, meat, and masa.
- Place the pork in a large pot and cover it with enough water to fully submerge the meat. Add the onion, garlic, and salt to the pot to season the pork as it cooks.
- Turn the heat to high and bring the water to a boil. Once it begins to boil, skim off any foam that rises to the surface to keep the broth clear.
- After skimming, reduce the heat to medium-low to let the pork simmer gently. Cover the pot partially with a lid and cook the pork for 1 hour and 40 minutes to 2 hours, or until very tender.
- Check occasionally to make sure the pork remains covered with water, adding more hot water as needed.
- When the pork is tender enough to shred easily with a fork, turn off the heat and let the meat cool completely in its cooking broth; this helps keep the pork juicy and flavorful. Shred the meat and strain the broth—reserve 9 cups of it for the masa.
- While the meat is cooling, prepare the green sauce. In a large pot, bring water to a boil, then add the serrano and jalapeño chiles and cook until almost tender, about 10 to 15 minutes.
- Add the tomatillos, onion, and 2 garlic cloves, and simmer until the tomatillos soften and change color, about ten minutes, taking care not to let the tomatillos burst.
- In a blender, add half of the cooked tomatillos, all of the chiles, cooked onion, one raw garlic clove, and the two cooked garlic cloves, and blend until smooth.
- Then add the remaining tomatillos and the cilantro, blending again until the salsa is smooth and thick without adding extra water.
- In a large saucepan, heat the oil until shimmering, then pour in the blended salsa verde. Season with salt and simmer until thickened, about fifteen minutes.
- Prepare the masa by beating the lard with a hand mixer, along with the salt and baking powder, until very light and fluffy, similar to meringue.
- Add the masa harina, alternating with the hot pork broth, mixing by hand until the mixture is very smooth and resembles thick cake batter; if it is more like a paste, add additional broth and continue mixing until the masa reaches a thick cake batter-like texture.
- (Test the masa by dropping a small piece into cold water—if it floats, it’s ready.) Adjust seasoning; the masa should taste slightly salty.
- Pat dry a soaked corn husk. Spread about ⅓ cup of masa on the smooth side of the husk, extending the masa close to the edges. Add shredded pork and a spoonful of green sauce.
- Fold both sides toward the center, then fold the bottom up to seal. Optional: tie each tamal with a strip of corn husk to keep it from opening during cooking.
- Fill the bottom of a steamer (tamalera) with 1 to 2 inches of water and add two coins. (When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water.)
- Line the bottom of the steamer with corn husks, then arrange the tamales upright. Continue filling the steamer until all the tamales are inside.
- Cover the tamales with more corn husks and then with a clean kitchen towel. Place the lid on and cook over the stove for at least one hour, starting from the moment the water begins to boil.
- After 1 hour and 15 minutes, check a tamal. A tamal is ready when it releases easily from the husk. Let the tamales rest for a few minutes. Serve warm.
Notes
Storage: Keep cooked tamales refrigerated in an airtight container for 3–4 days. Reheat in a steamer or microwave until warmed through.
Make Ahead: Both the masa and the red pork filling can be prepared 1 day in advance. Store them separately in the refrigerator and assemble the tamales de cerdo when ready to steam.
Freezing: Tamales verdes freeze well. Place cooled, cooked tamales in a freezer-safe bag and freeze for up to 3 months. Reheat straight from frozen by steaming for 20–25 minutes or microwaving with a damp paper towel.
Nutrition
Nutrition Facts
Green Tamales
Amount per Serving
Calories
206
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
29
mg
10
%
Sodium
971
mg
42
%
Potassium
383
mg
11
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
759
IU
15
%
Vitamin C
11
mg
13
%
Calcium
122
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
