Baked Tamales with Spiced Pork and Ancho Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Traditional Mexican tamales filled with tender spiced pork and smothered in a rich ancho chile sauce, perfect for family celebrations. This mexican-inspired holiday ready in about 165 minutes blends dried corn husks, masa harina, baking powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 10, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 20 pieces dried corn husks
• 4 cups masa harina
• 2 tsp baking powder
• 2 tsp salt
• 1 1/2 cups lard
• 3 cups chicken broth
• 2 lbs, cut into chunks pork shoulder
• 4, minced garlic cloves
• 1 medium, chopped onion
• 3 tbsp ancho chile powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup tomato sauce
• 1 cup water

Instructions

1. Step 1: Soak 20 dried corn husks in warm water for 30 minutes until flexible.
2. Step 2: In a large bowl, combine 4 cups masa harina, 2 tsp baking powder, and 2 tsp salt. Add 1 1/2 cups lard and mix by hand until crumbly. Gradually add 3 cups chicken broth, kneading until a soft dough forms that holds together when pressed.
3. Step 3: In a large skillet over medium heat, warm 2 tbsp vegetable oil. Add 4 minced garlic cloves and 1 chopped medium onion, sauté for 3-4 minutes until fragrant and translucent.
4. Step 4: Add 2 lbs pork shoulder chunks, 3 tbsp ancho chile powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 5 minutes to brown pork.
5. Step 5: Transfer pork mixture to a pot, add 1 cup tomato sauce and 1 cup water, cover and simmer over low heat for 1 1/2 hours until pork is tender and shreddable.
6. Step 6: Shred the cooked pork finely with two forks.
7. Step 7: To assemble tamales, spread about 3 tbsp masa dough onto the center of each soaked corn husk, flattening evenly. Place 2 tbsp shredded pork in the center of the dough.
8. Step 8: Fold the sides of the husk over the filling, then fold the bottom up and tie with a strip of husk to secure.
9. Step 9: Arrange tamales upright in a large steamer basket. Steam over boiling water for 1 1/2 hours, checking occasionally to add water as needed.
10. Step 10: Let tamales rest for 10 minutes before serving. Carefully unwrap and enjoy warm.