Corn Husk Wrapped Oaxacan Tamales with Mole Amarillo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Traditional Oaxacan tamales wrapped in corn husks, filled with tender pork and vibrant yellow mole sauce infused with local chilies and spices. This Mexican-inspired pork recipe, ready in about 195 minutes, pairs dried corn husks, masa harina, lard or vegetable shortening for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, soaked in warm water for 30 minutes dried corn husks
• 4 cups masa harina
• 1 1/2 cups lard or vegetable shortening
• 3 cups, warm chicken broth
• 2 tsp baking powder
• 2 tsp salt
• 2 lbs, cut into chunks pork shoulder
• 2 tbsp vegetable oil
• 5 dried, soaked and blended yellow chilies (such as guajillo)
• 3, minced garlic cloves
• 1 small, chopped white onion
• 1 tsp, toasted cumin seeds
• 1 tsp dried oregano
• 2 medium, husked and chopped tomatillo
• to taste salt and pepper

Instructions

1. Step 1: In a large pot, cover 2 lbs pork shoulder chunks with water and simmer gently for 1 1/2 hours until tender. Drain and shred the pork finely.
2. Step 2: Meanwhile, prepare the mole amarillo by blending 5 soaked dried yellow chilies, 3 minced garlic cloves, 1 small chopped white onion, 2 chopped tomatillos, 1 tsp toasted cumin seeds, 1 tsp dried oregano, salt, and pepper until smooth.
3. Step 3: Heat 2 tbsp vegetable oil in a saucepan over medium heat. Pour in the blended mole amarillo sauce and cook for 10 minutes, stirring frequently until thickened and fragrant. Stir in the shredded pork and cook another 5 minutes to combine flavors.
4. Step 4: In a large bowl, beat 1 1/2 cups lard or vegetable shortening until fluffy. Combine 4 cups masa harina with 2 tsp baking powder and 2 tsp salt, then gradually add 3 cups warm chicken broth, beating to form a soft dough.
5. Step 5: Spread about 1/4 cup masa dough evenly onto the smooth side of each soaked corn husk, leaving a 1-inch border. Spoon 2-3 tbsp of the mole amarillo pork filling onto the center of the masa.
6. Step 6: Fold the sides of the husk in towards the center, then fold the bottom up and secure if needed.
7. Step 7: Arrange tamales upright in a large steamer pot with boiling water. Cover with a damp cloth and steam for 1 1/2 hours, adding water as necessary, until masa is firm and pulls away easily from the husk.
8. Step 8: Let tamales rest for 10 minutes before serving warm with fresh salsa or lime wedges.