10 Spicy Pork Tamale Recipes

Spicy Pork Tamales with Salsa Verde

These vibrant tamales bring together tender pork and zesty salsa verde for a deliciously spicy experience.

Ingredients:

• 3 cups masa harina
• 2 ½ cups chicken broth
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup lard or vegetable shortening
• 2 cups shredded spicy pork
• 1 cup salsa verde
• Dried corn husks, soaked in warm water

Cooking Method:

1. In a large bowl, mix masa harina, baking powder, and salt. Gradually add chicken broth, stirring until smooth.
2. In a separate bowl, beat lard until fluffy, then mix into the masa mixture.
3. Spread about 2 tablespoons of masa mixture onto each corn husk.
4. Add a tablespoon each of shredded pork and salsa verde onto the masa.
5. Fold the sides of the husk in, then fold up the bottom.
6. Steam tamales for about 1 hour until masa is set.

Chipotle Pork Tamales with Sweet Corn

Bring a smoky and sweet twist to traditional tamales with chipotle peppers and sweet corn.

Ingredients:

• 3 cups masa harina
• 2 ½ cups vegetable broth
• 1 teaspoon chipotle powder
• 1 cup lard
• 2 cups shredded pork
• 1 cup sweet corn kernels
• Dried corn husks, soaked

Cooking Method:

1. Combine masa harina, chipotle powder, and vegetable broth in a bowl.
2. Beat lard until creamy and incorporate into the masa mixture.
3. Spread masa onto corn husks, place pork and corn in the center.
4. Fold husks and steam tamales for 1 hour.

Pineapple Jalapeño Pork Tamales

For a fusion of tropical and spicy, these tamales are filled with pineapple and jalapeño-infused pork.

Ingredients:

• 3 cups masa harina
• 2 ½ cups pineapple juice
• 1 teaspoon jalapeño powder
• 1 cup lard
• 2 cups shredded pork
• 1 cup crushed pineapple
• Dried corn husks, soaked

Cooking Method:

1. Mix masa harina, jalapeño powder, and pineapple juice until smooth.
2. Beat and add lard to the masa mixture.
3. Spread masa on husks; place pork and pineapple mixture inside.
4. Fold and steam for 1 hour.

Habanero Pork and Black Bean Tamales

Add a fiery kick to your tamales with habanero peppers paired with hearty black beans.

Ingredients:

• 3 cups masa harina
• 2 ½ cups chicken broth
• 1 teaspoon habanero powder
• 1 cup lard
• 2 cups shredded pork
• 1 cup cooked black beans
• Dried corn husks, soaked

Cooking Method:

1. Blend masa harina, habanero powder, and chicken broth until smooth.
2. Mix lard into masa mixture until fluffy.
3. Spread masa on husks, add pork and black beans.
4. Fold and steam for 1 hour.

Garlic-Chili Pork Tamales with Spinach

Garlic and chili blend seamlessly with tender pork and nutrient-packed spinach for a delectable tamale.

Ingredients:

• 3 cups masa harina
• 2 ½ cups vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 cup lard
• 2 cups shredded pork
• 1 cup chopped spinach
• Dried corn husks, soaked

Cooking Method:

1. Mix masa harina with garlic, chili powders, and vegetable broth.
2. Beat lard and combine with the masa mixture.
3. Spread masa on husks, add pork and spinach.
4. Fold and steam for 1 hour.

Ancho Chili Pork Tamales with Red Sauce

Ancho chilies lend a rich, smoky flavor to these pork tamales complemented by a zesty red sauce.

Ingredients:

• 3 cups masa harina
• 2 ½ cups chicken broth
• 1 teaspoon ancho chili powder
• 1 cup lard
• 2 cups shredded pork
• 1 cup red sauce
• Dried corn husks, soaked

Cooking Method:

1. Combine masa harina, ancho chili powder, and chicken broth.
2. Mix lard until creamy and add to masa mixture.
3. Spread masa on husks, place pork and red sauce on.
4. Fold and steam for 1 hour.

Serrano Lime Pork Tamales

Serrano peppers and lime juice make these pork tamales a tangy and spicy delight.

Ingredients:

• 3 cups masa harina
• 2 ½ cups lime-infused chicken broth
• 1 teaspoon serrano pepper powder
• 1 cup lard
• 2 cups shredded pork
• Dried corn husks, soaked

Cooking Method:

1. Mix masa harina, serrano pepper powder, and lime-infused chicken broth.
2. Beat lard until fluffy and incorporate into masa mixture.
3. Spread masa on husks, add pork.
4. Fold and steam for 1 hour.

Smoky Adobo Pork Tamales

Experience rich, earthy flavors with these smoky adobo-infused pork tamales.

Ingredients:

• 3 cups masa harina
• 2 ½ cups chicken broth
• 1 teaspoon adobo seasoning
• 1 cup lard
• 2 cups shredded pork
• Dried corn husks, soaked

Cooking Method:

1. Mix masa harina, adobo seasoning, and chicken broth.
2. Beat lard until airy and add to masa mixture.
3. Spread masa on husks, place pork in the center.
4. Fold and steam for 1 hour.

Sriracha Pork Tamales with Green Onions

Add a zesty twist to your tamales with sriracha sauce and fresh green onions.

Ingredients:

• 3 cups masa harina
• 2 ½ cups chicken broth
• 1 tablespoon sriracha
• 1 cup lard
• 2 cups shredded pork
• ½ cup chopped green onions
• Dried corn husks, soaked

Cooking Method:

1. Combine masa harina, sriracha, and chicken broth.
2. Mix lard until fluffy and add to masa mixture.
3. Spread masa on husks, add pork and green onions.
4. Fold and steam for 1 hour.

Sweet Chili Pork Tamales with Peppers

Balancing sweet and spicy, these tamales feature sweet chili sauce and bell peppers.

Ingredients:

• 3 cups masa harina
• 2 ½ cups chicken broth
• 1 tablespoon sweet chili sauce
• 1 cup lard
• 2 cups shredded pork
• 1 cup diced bell peppers
• Dried corn husks, soaked

Cooking Method:

1. Mix masa harina, sweet chili sauce, and chicken broth.
2. Beat lard until airy and combine with masa mixture.
3. Spread masa on husks, place pork and bell peppers inside.
4. Fold and steam for 1 hour.