Carnitas Tamales with Salsa Verde

EVERY PLATE TELLS A STORY

Every year, my family gets together on a weekend before the holidays, and we all help with the tamales. Sometimes we make a bunch of different ones, but the one that we always keep doing is pork with green salsa. After we're through making them, everyone in the family gets to take some home. I love tamales, you can change the stuffing for whatever you like!

Purchase all the * ingredients to save 10% on Mezquite prepared Pork Carnitas during our Every Plate Tells a Story Perks Member Picks. Offer good until October 31, 2025.

MEZQUITE CARNITAS WITH SALSA VERDE

Makes about 20 tamales

Serves 8–10 (about 2 tamales per person as a main, 3–4 as part of a larger spread)

Prep Time

Prep: 45 minutes (soaking husks, mixing masa, assembling tamales)

Cook: 1 hour steaming + 20–25 minutes resting

Total: about 2 hours

INGREDIENTS

• 20 dried corn husks plus extra for steamer basket

• 1, 2lb. bag Masienda Masa about 6 ½ cups

• 2 ½ – 3 cups warm water adjust as needed for dough texture

• 1 tsp Kosher salt

• 1 Pint Pullman Market Beef Tallow*

• 1 Pint Mezquite Tamale Carnitas* about 2 cups pulled pork carnitas

• 1 Pint Mezquite Salsa Verde*

SUPPLIES NEEDED

• Large bowl

• Measuring cups & spoons

• Hand mixer or spoon

• Scale (for accurate measurements, optional but helpful)

• Medium pot

• Large pot with steamer insert (or tamale steamer)

• Strainer or colander (if improvising steamer)

• Kitchen towel

• Tongs

METHOD

1. PREPARE THE CORN HUSKS.

Place dried husks in a large bowl or pot. Cover with very hot water (from the tap or just off a boil). Weigh down with a plate so they stay submerged. Soak for at least 15–20 minutes until soft and pliable. Drain and pat dry before using.

2. MAKE THE MASA DOUGH

• In a large mixing bowl, combine: 6 ½ cups instant masa and 1 tsp Kosher salt.

• Add ¾ cup Beef Tallow (softened but not melted). Using your hands or a hand mixer, work it into the masa until crumbly.

• Slowly add 2 ½ cups warm water, mixing until the dough comes together. Add more water a tablespoon at a time if it feels dry. The dough should feel like soft play-dough—not sticky, not crumbly.

• To test: Roll a small ball of dough and drop it into a cup of water. If it floats, the masa is ready. If it sinks, beat it a little longer or add a touch more fat and water.

3. FILL & WRAP TAMALES

• Take one softened husk and pat it dry.

• Spread about 2 heaping tablespoons of masa onto the wide end, about 4 inches long and 3 inches wide, leaving a border on the sides.

• Add 1 tablespoon of carnitas in the center.

• Fold one side of the husk over the filling, then fold the other side over. Fold the narrow end up toward the center, leaving the wide end open.
  Optional: Tie with a thin strip of husk to secure.

4. STEAM THE TAMALES

If you have a tamale steamer:

• Fill the bottom with about 2 inches of water, and place a coin in the water (you’ll hear it rattle if the water runs low).

• Line the steamer basket with a few extra husks.

• Stand tamales upright, open side up, packed snugly but not tight, and cover with more husks and a clean kitchen towel.

• Steam on medium-high heat for 1 hour, checking occasionally to make sure there’s still water.

If you don’t have a tamale steamer:

• Use a large pot with a metal colander or heat-safe strainer set inside.

• Place a few husks at the bottom to protect the tamales.

• Steam as above, making sure water never touches the tamales.

5. REST & SERVE

• Remove tamales from heat and let them rest, covered, for 20–25 minutes. This helps them firm up.

• Serve warm with Mezquite Salsa Verde on the side for dipping or drizzling.