Guatemalan-Inspired Spiced Pork and Corn Tamales

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Steamed masa tamales filled with a savory spiced pork mixture and sweet corn, wrapped in banana leaves for a traditional Guatemalan flavor experience. This latin american-inspired pork ready in about 115 minutes pairs masa harina, warm chicken broth, vegetable shortening for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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

• 2 cups masa harina
• 1 1/2 cups, warm chicken broth
• 1/2 cup vegetable shortening
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 pound, cut into 1-inch cubes pork shoulder
• 1 medium, diced white onion
• 3, minced garlic cloves
• 1 cup fresh corn kernels
• 6 large pieces, softened banana leaves
• 2 tablespoons olive oil

Instructions

1. Step 1: In a large mixing bowl, combine 2 cups masa harina with 1 1/2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground black pepper, and 1/4 teaspoon ground cinnamon.
2. Step 2: Add 1/2 cup vegetable shortening to the masa mixture and use your hands or a mixer to blend until the mixture is crumbly.
3. Step 3: Gradually pour in 1 1/2 cups warm chicken broth, mixing continuously, until a soft masa dough forms that is moist but holds shape.
4. Step 4: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 medium diced white onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
5. Step 5: Add 1 pound cubed pork shoulder to the skillet and cook, stirring occasionally, for 8-10 minutes until browned on all sides.
6. Step 6: Add 1 cup fresh corn kernels and cook for another 3 minutes, then remove from heat and set filling aside to cool slightly.
7. Step 7: Cut 6 large banana leaves into squares and soften them by briefly passing over an open flame or steaming.
8. Step 8: To assemble tamales, spread 1/3 cup masa dough evenly in the center of each banana leaf square. Place 2-3 tablespoons of the pork and corn filling in the middle of the masa.
9. Step 9: Fold the banana leaves tightly around the filling, folding edges to seal and forming small packets.
10. Step 10: Arrange tamales in a large steamer basket and steam over boiling water for 1 to 1 1/4 hours, checking occasionally to add water as needed, until the masa is firm and cooked through.
11. Step 11: Let tamales rest for 10 minutes before unwrapping and serving warm.