Braised Pork with Tamale

Tamales are a delicious paste made of finely ground corn flour and pork fat that is wrapped up in a corn husk and steamed. The result is fluffy, creamy, and sweet little packets of corn with a spicy meat filling usually made with pork or chicken. Tamales can be a very time-consuming project because you need to fill and wrap all of the tamales in soaked corn husks and then steam them. To cut down on the prep time we eliminated the wrapping and instead cut right to the good stuff and prepare the tamale filling while also making a braised spicy chipotle pork in the other pan. 

Braised Pork with Tamale

  • Servings: 4
  • Difficulty: 6 hours
  • Print


  • 24 oz pork shoulder, cut into 1-inch pieces
  • 1 chipotle pepper in adobo, diced
  • 1 tbsp adobo sauce
  • ½ tsp oregano
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ cup Mexican-style beer
  • 1 tbsp cornstarch
  • 1 cup masa harina
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ¼ cup vegetable oil, shortening or lard
  • 1 ½ cups water
  • 1 lime and fresh cilantro for garnish


Combine the pork, chipotle, oregano, cumin, and garlic powder in a Suvie pan.

Whisk together ½ cup Mexican-style beer ( you can substitute chicken stock or water) and cornstarch and add to the pork. Place the pan in the upper right cooking zone.

Combine the masa harina, sugar, salt, and baking powder in a bowl.

Make a well and add the vegetable oil and warm water.

Slowly whisk the water into the masa until it is smooth and similar to pancake batter.

Add the tamale mixture to a Suvie pan and place in the upper left cooking zone. 

Fill the reservoir with water, enter the My Cook > Slow Cook & Starch Settings and set to Cook Now or Schedule.

My Cook > Slow Cook & Starch Settings

Slow Cook: HIGH, 4 hours

Starch: 0 minutes

After the cook, broil the pork for 10 minutes until browned and crisp. After the broil remove both pans from Suvie. Shred the pork with a fork, stir to mix in with the sauce and adjust seasoning to taste.

Cut the Tamale into squares and divide between plates, top with the shredded pork, and garnish with fresh lime juice and cilantro. 


Nutritional Information per serving (4 servings per recipe): Calories 480, Total Fat 21g, Total Carbohydrates 30g, Total Sodium 1250mg, Total Protein 40g

CategoriesDinner Mexican Pork
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