20-Min Pork Tamales with Red Sauce
Store-bought masa and pre-cooked pork make this a weeknight tamale dinner that tastes homemade. Steam and serve with warm salsa for a complete, craveable meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 18g
comfortsatisfyingmexicanporksofttenderweeknightdinner
Ingredients
- 12 pieces corn husks
- 2 cups prepared masa for tamales
- 1.5 cups cooked shredded pork
- 1 cup red salsa
- 2 cups chicken or pork broth
- 1 pinch salt and pepper
Instructions
- 1
Soak corn husks in hot water for 3 minutes until pliable, then drain.
- 2
Mix shredded pork with 1/2 cup salsa and a pinch of salt.
- 3
Spread 2 tbsp masa on the inside of each corn husk, leaving edges clear.
- 4
Spoon 2 tbsp pork mixture into the center of each, then fold sides to seal.
- 5
Pour broth into a pot, add tamales seam-side down, cover, and steam 10 minutes.
- 6
Serve hot with remaining warm salsa drizzled on top.
Tools you’ll need
- large pot with lid
- steamer basket or trivet
- shallow bowl
- mixing spoon
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