Casa M Ultimate Pork Tamales - Casa M Spice Co
★ Issue CMSC·20–055 · Published 13 Dec 2020
MainMexican

Casa M Ultimate Pork Tamales.

Slow-cooked pork shreds wrapped in hand-rolled corn husks, salsa verde built from scratch, nothing shortcuts

PREP 90 min
COOK 330 min
TOTAL 7:00 hours
SERVES 48 people
HEAT hot
BLEND RATING 4.9 53 reviews · Pecking Order®
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You'll need
4 quart slow cooker5 quart stand mixerMixing bowlTamale steamerSaucepanSheet panLarge bowl

Slow-cooked pork shreds wrapped in hand-rolled corn husks, salsa verde built from scratch, nothing shortcuts

Ingredients

FOR THE SALSA

  • 4 cups Casa M Salsa Verde
  • 1 teaspoon Better Than Bouillon chicken base

FOR THE MASA

  • 5 pounds prepared masa (from a Hispanic market or restaurant or prepared from an instant masa like Maseca)
  • 1 pound pork lard
  • juice from cooked pork (no more than 1 cup)
  • salt to taste

PULLING IT ALL TOGETHER

  • 48 dried corn husks, soaked in warm water
  • 4 pounds pork shoulder, cut into 1-2" strips
  • 1 teaspoon salt
  • 1/4 cup Casa M Spice Co® Pecking Order® or Uncontrolled Pecking Order®

Method

  1. 01

    Season and slow-cook pork for 4-6 hours

    5h m

    Cook until falling apart; can be done up to 2 days ahead.

  2. 02

    Pull pork and reserve 1 cup liquid

    10 min

    Can refrigerate after this step.

  3. 03

    Prepare Casa M Salsa Verde with chicken base

    20 min

    Can be made ahead and refrigerated.

  4. 04

    Mix masa with lard and pork liquid until smooth

    8 min

    Adjust consistency and salt to taste.

  5. 05

    Assemble all tamales with masa and pork

    45 min

    48 tamales from 5 lbs masa and 4 lbs pork.

  6. 06

    Fill steamer halfway and bring to rolling boil

    10 min

    You want a vigorous, rolling boil — not a gentle simmer — so the steam chamber stays hot and consistent throughout the cook time.

  7. 07

    Steam tamales at medium heat for 45-60 min

    50 min

    Check at 30 min; masa should be fully set.

  8. 08

    Cool tamales on baking sheet before serving

    10 min

    Refrigerate or freeze leftovers.

From Mike's Notebook

01

The pork liquid in your masa isn't just moisture—it carries collagen and salt that make the tamale tender and flavorful.

02

Corn husks need to soak while your pork cooks; wet ones won't stick to themselves when you fold.

03

Steam at medium heat, not high—rolling boil only; high heat dries out the tamales before the masa sets.

Nutrition

305 Calories / serving
11 gProtein
21 gTotal Fat
8 gSat. Fat
20 gCarbs
2 gFiber
1 gSugars
300 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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