Tamales Verdes (Green Tamales with Pork and Salsa Verde)

Traditional Mexico City-style tamales verdes: fluffy masa filled with tender shredded pork and a thick, vibrant green salsa, all wrapped in corn husks and steamed to perfection. This recipe walks you through every step, from preparing the husks to making the masa and assembling the tamales.

IntermediateMexicanServes 18

Printable version with shopping checklist

Source Video
1h 50m
Prep
4h 25m
Cook
45m
Cleanup
7h
Total

Cost Breakdown

Total cost:$27.50
Per serving:$1.53

Critical Success Points

  • • Soaking the corn husks until fully pliable.
  • • Cooking pork until very tender and shreddable.
  • • Making a thick salsa verde (not watery).
  • • Whipping lard until fluffy for a light masa.
  • • Testing masa for float (ensures proper texture).
  • • Steaming tamales long enough for masa to set.

Safety Warnings

  • • Use caution when blending hot salsa to avoid burns.
  • • Be careful when adding salsa to hot oil (may splatter).
  • • Steam can burn; open steamer lid away from face.
  • • Let tamales cool slightly before handling.
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