The most irresistible carnitas tamales! Soft, fluffy masa wrapped around juicy, flavorful pork with a touch of spice. If you’ve never made tamales before, don’t worry, I’ve got you covered. From preparing the masa to steaming them to perfection.
There’s something so satisfying about taking leftovers and turning them into something completely new. And when the leftovers in question are carnitas? Well, that’s a gift.
I love making a big batch of carnitas. Fried, crispy-edged, ridiculously flavorful pork, but no matter how much we eat, there are always leftovers.
Instead of just reheating them for tacos or quesadillas (again), I like to turn them into carnitas tamales. So, let’s see how to make them!
How To Make Carnitas Tamales Step By Step
Step 1. Make The Carnitas Filling
We’re starting with the filling because, let’s be honest, this is where the magic happens. So, shred your carnitas leftovers or chop them into small bits.
Heat up some olive oil in a pan and toss in the onion. Let it soften for a couple of minutes, then add the garlic, just until it smells amazing (which happens fast, so don’t walk away!).
Next, in go the diced tomatoes, cumin, oregano, bay leaf, salt, and pepper. Give it all a good stir and let it cook for a couple of minutes.
Mix in the shredded carnitas and those pickled jalapeños (trust me, they add the best little tangy kick).
Pour in some water or stock, let everything simmer, and in about 7-8 minutes, you’ve got a deliciously saucy, melt-in-your-mouth filling.
Don’t forget to fish out the bay leaf before moving on!
Step 2. Make The Masa
First, beat the lard and salt together in a mixer until it’s nice and fluffy (this is what makes the masa light and airy).
Slowly mix in the masa harina, then gradually pour in the water or stock until everything comes together into a smooth dough.
Now, crank up the speed and let it mix for another couple of minutes until the masa is soft and a little fluffy.
Now for the fun part! Drain your corn husks and pat them dry, then grab one and spread a thin layer of masa in the center.
Add a spoonful of that delicious carnitas filling, then fold the husk over like a little burrito. Fold up the bottom end and that’s it.
Repeat the steps to make 12 tamales de carnitas.
Step 3. Steaming Your Tamales de Carnitas
Once they’re all wrapped up, stand them in a steamer basket (open side up) and add just enough water below the basket level.
Bring it to a boil, cover, and let them steam away for about 1 hour and 15 minutes.
Check occasionally to make sure there’s still water in the pot (running out of water is a rookie mistake we’ve all made at least once!).
You’ll know they’re ready when the masa pulls away from the husk easily.
And that’s it—carnitas tamales, ready to devour! Go grab a warm tamal, add a little salsa if you’re feeling fancy, and enjoy!
Tips For Fluffy Tamales
- The masa should have enough salt to be flavorful on its own. A bland masa means a bland tamal.
- If the masa feels too dry, add a splash more liquid; if it’s too wet, a little more masa harina will fix it.
- Don’t wrap the tamales de carnitas too tightly, the masa needs a little room to expand while steaming.
- Steam properly. Make sure there’s enough water in the pot at all times, and don’t let it touch the tamales, or they’ll get soggy.
Serving
Tamales fresh out of the steamer are already a treat on their own, but a few good sides and toppings can take them to the next level.
I love unwrapping a warm tamal, adding a drizzle of salsa, and maybe a spoonful of crema for a little richness.
For a heartier meal, pair them with beans. Black beans or refried beans are both great options.
And, of course, if you’re serving these for a gathering, you have to have a good drink to go with them. Atole, hot chocolate, coffee, or even just a cold agua fresca all work beautifully.
If you’re wondering what else to serve with tamales, I’ve got you covered! Check out my post on what to serve with tamales for even more delicious ideas to round out your meal.
Whether you keep it simple or go all out with sides, these carnitas tamales are sure to be a hit.
More Tamales Recipes
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Carnitas Tamales
Equipment
- Steamer
Ingredients
For the tamales dough
- 3 ½ cups masa harina
- 1 ½ cup lard (or vegetable oil)
- 2 cups water (or chicken stock)
- 12 corn husks (soaked in hot water for 30 minutes)
- salt (to taste)
For the carnitas filling
- 2 ½ cups leftover carnitas (shredded)
- 1 ½ cups tomatoes (diced)
- 1 medium onion (sliced)
- 2 pickled jalapeño peppers (sliced)
- 1 clove garlic (minced)
- ¼ teaspoon ground cumin
- ½ teaspoon oregano
- 1 bay leaf
- 1 cup water (or chicken stock)
- 2 Tablespoons olive oil
Instructions
Make the filling
- Heat the olive oil in a pan over medium heat. Add the onion and cook for 2 minutes or until slightly soft. Stir in garlic and cook until fragrant.
- Add tomatoes, cumin, oregano, bay leaf, salt and pepper. Mix to combine and cook for 2 minutes.
- Toss in the carnitas and the pickled jalapeño peppers. Pour 1 cup of water, mix well and bring to a simmer.
- Cook until the sauce thickens and carnitas are nicely soft (about 7-8 minutes). Adjust seasonings to taste, remove the bay leaf and set the mixture aside.
Make the dough
- Add lard and 1 teaspoon of salt to a mixer bowl, then beat on high speed until light and fluffy.
- Lower the speed and add the masa harina, then slowly pour in the water while mixing until everything is well combined.
- Switch to a paddle attachment, adjust salt if needed, and beat on high for another 2 minutes until the dough is airy and well incorporated.
- Drain the corn husks and pat them dry with a kitchen towel.
- Scoop some dough onto the center of a husk and spread it out evenly. Add a spoonful of the carnitas filling.
- Fold the husk over to cover the filling, making sure everything stays inside. Then, fold the narrow end of the husk toward the center. Repeat until you have 12 tamales.
Steam
- Fill a steamer or a large pot with a steamer basket, adding water just below the basket level. Arrange the tamales in layers or stand them up.
- Bring the water to a boil, cover the pot, and steam for about 1 hour and 15 minutes, checking occasionally and adding more water if needed.
Notes
- Season the masa well—bland masa means bland tamales.
- Adjust consistency with liquid or masa harina as needed.
- Wrap tamales loosely so the masa can expand.
- Keep enough water in the pot, but don’t let it touch the tamales or they’ll get soggy.