Steamed Oaxacan Tamales with Corn Husks and Pork Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Soft, fragrant tamales steamed in corn husks, filled with tender pork cooked in a mildly spiced chile sauce. This mexican ready in about 195 minutes pairs dried corn husks, masa harina, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 12, 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

• 12 pieces dried corn husks
• 3 cups masa harina
• 1 tsp baking powder
• 1 tsp salt
• 1 cup lard or vegetable shortening
• 2 cups chicken broth
• 1.5 lbs pork shoulder, cut into chunks
• 4 pieces dried guajillo chilies
• 3 whole garlic cloves
• 1/2 medium white onion
• 2 tbsp vegetable oil
• 1 tsp cumin powder
• 1 tsp oregano
• to taste salt

Instructions

1. Step 1: Soak 12 dried corn husks in warm water for 30 minutes until pliable. Drain and pat dry.
2. Step 2: In a large pot, bring water to boil and add 4 dried guajillo chilies after removing stems and seeds. Boil for 10 minutes until soft. Drain chilies and blend with 3 garlic cloves and 1/2 medium white onion until smooth, adding a little water if needed.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Pour in the blended chili sauce, add 1 tsp cumin powder, 1 tsp oregano, and salt to taste. Simmer for 10 minutes.
4. Step 4: Add 1.5 lbs pork shoulder chunks to the sauce, cover, and cook on low heat for 2 hours until pork is very tender. Shred the pork finely and mix well with the sauce.
5. Step 5: In a large bowl, combine 3 cups masa harina, 1 tsp baking powder, and 1 tsp salt. Beat in 1 cup lard or vegetable shortening until fluffy. Gradually add 2 cups chicken broth and mix until a soft dough forms.
6. Step 6: To assemble, spread about 1/4 cup masa dough evenly onto the smooth side of each corn husk, leaving a 1-inch border. Spoon 2 tbsp of pork filling in the center of the masa. Fold the husk sides over the filling and then fold the bottom end to seal.
7. Step 7: Arrange tamales upright in a steamer basket over boiling water. Cover with a damp cloth and steam for 90 minutes, adding water as needed. Check doneness by testing if masa separates easily from husk.
8. Step 8: Let tamales rest for 10 minutes before serving with salsa or fresh salsa verde.