Pork Tamales

Yvette Jemison’s childhood Christmas memories revolve around tamaladas, tamale-making parties, hosted by her grandmother and her Tía Odilia, in which the family got together assembly line-style to make enough tamales for everyone to enjoy in the coming year. She continues in their footsteps by hosting her own yearly tamale-making parties with friends and family. This pork tamale recipe is a culinary delight with savory flavors and a medley of spices. Whether enjoyed on their own or accompanied by traditional toppings like salsa and guacamole, these tamales offer a symphony of flavors.

Tía Odilia’s Tips for Working with Masa

Masa is delicate and spoils easily at room temperature, so follow these tips to keep it fresh during the tamale-making process.

1. Keep masa frozen up to 3 months until ready to use, then refrigerate 24 to 48 hours in advance to defrost. Bring to room temperature and immediately season.

2. After seasoning masa, divide it among two pans, cover, and refrigerate to chill the filling.
3. When ready to assemble tamales, remove one pan at a time and let sit at room temperature to soften for no more than 30 minutes, keeping the rest refrigerated.