By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 18
188 cal · 305 min
Fried Pork Tamales
Recipe GLPRf8028923063784
Rate this recipe
Average rating: 3.8 (1)
Tender braised pork shoulder shredded and wrapped in corn husks, then fried until golden. The pork is seasoned with a complex sauce of guajillo chiles, chipotle peppers, garlic, cinnamon, and oregano. These savory tamales make an impressive main course for gatherings and freeze beautifully for later enjoyment.
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Ingredients
10 whole guajillo chiles
8 cup hot water
10 clove garlic cloves
2 can chipotle chiles in adobo sauce
1 tsp freshly ground black pepper
½ tsp ground cinnamon
½ tsp dried oregano
3 lb boneless pork shoulder
kosher salt
Directions
Remove the stems and seeds from the guajillo chiles. Place them in a large bowl and pour the hot water over them. Let soak for 15 minutes until softened.
Transfer the soaked guajillo chiles and their soaking liquid to a blender. Add the garlic cloves, chipotle chiles in adobo sauce, black pepper, cinnamon, and oregano. Blend until a smooth sauce forms, about 2 minutes.
Strain the chile sauce through a fine-mesh sieve into a large pot, pressing on solids to extract all flavor. Season the sauce with salt to taste.
Place the pork shoulder in the pot with the chile sauce. Bring to a boil, then reduce heat and simmer gently, covered, for 3 to 4 hours until the pork is very tender and pulls apart easily with a fork. Add water if needed to keep the pork partially submerged.
Remove the pork from the pot and let cool slightly. Shred the meat using two forks, discarding any fat or sinew.
Return the shredded pork to the pot with the chile sauce and mix well. Cool completely before assembling the tamales.
Soak corn husks in hot water for 30 minutes until pliable. Lay a corn husk flat, place about 2 tablespoons of the pork-chile mixture in the center, fold in the sides, and then fold up the bottom.
Heat oil in a deep skillet to 350°F. Working in batches to avoid crowding, carefully fry the tamales seam-side down for 2 to 3 minutes per side until golden brown and crispy.
Transfer the fried tamales to a paper towel-lined plate to drain. Serve warm.
Comments
Guajillo and chipotle chiles are not standard stock at Charlotte's major chains—you'll need a trip to Food Lion's or Harris Teeter's Latin section, or better yet a dedicated Mexican grocery. The 305-minute stated time omits masa preparation and corn husk soaking, pushing real time closer to 5 hours for a weeknight. Pork shoulder is cheap and available everywhere, and eighteen servings freeze beautifully, but tamale-making is labor-intensive and demands two pairs of hands or patience. This is a weekend project for someone who loves the process, not a casual dinner solution.
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