Braised Pork with Tamale

Name: Braised Pork with Tamale (One-Pan)
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 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; 1 cup Mexican-style beer; 1 tbsp cornstarch; 1 1/2 cups 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

This streamlined tamale skips hand-wrapping by cooking masa as a single baked cake topped with tender pork braised in chipotle adobo sauce. It delivers authentic tamale flavor in a fraction of the traditional time.

🌍Mexican 🏷️Family-friendly 🏷️Pork 🏷️Slow cook 🏷️Suvie 🏷️Dinner

Total

4h 45m

Servings

4

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

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
1 cup Mexican-style beer
1 tbsp cornstarch
1 1/2 cups 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

15 Ingredients

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Instructions

1
In a Suvie pan, whisk together 1 cup Mexican-style beer (you can substitute chicken stock or water) and cornstarch. Season pork all over with 1 tbsp kosher salt, oregano, cumin, and garlic powder. Add pork, chipotle, and adobo sauce to pan with the beer.
2
In a large bowl, whisk together masa harina, sugar, salt, and baking powder. Make a well in the center of the masa harina and add the vegetable oil and warm water. Slowly stir the water into the masa until it is smooth and similar to pancake batter. Add the tamale mixture to a separate, greased Suvie pan.
3
Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 4 hours
4
After the cook, broil the pork for 10-15 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.
5
Cut the Tamale into squares and divide between plates, top with the shredded pork, and garnish with fresh lime juice and cilantro.

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Tips & Notes

Pro tips

Toast cumin and oregano briefly in the pot before adding pork to deepen their flavor in the braising liquid.
Slice the pork shoulder against the grain after braising for more tender, flavorful shreds in each bite.
Let the masa cake cool 10 minutes after baking before topping with braised pork; it will firm up and hold the topping better.
Make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it into the braising liquid during the final 5 minutes to thicken the sauce and prevent it from pooling on the masa.

Substitutions

Mexican-style beer → chicken or vegetable broth (1 cup), or use pilsner or lager as closer beer alternatives
Chipotle pepper in adobo → 1 poblano or 2 jalapeños plus 1 tbsp tomato paste mixed with 1 tsp smoked paprika (less heat, similar depth)
Masa harina → polenta (use 1¼ cups for coarser texture; flavor will be milder)

Storage & make-ahead

Store braised pork in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop. Store the masa cake covered separately and reheat both components before serving together.

Common Questions

Can I make the braised pork ahead?

Yes. Braise the pork up to 3 days in advance and refrigerate in its sauce; reheat gently before serving over the baked masa cake.

What's the difference between masa harina and cornmeal?

Masa harina is nixtamalized corn flour with a distinct corn flavor and finer texture; cornmeal is coarser and lacks the alkaline treatment. They're not direct substitutes—use masa harina for authentic taste.

How do I know when the pork is tender enough?

The pork should shred easily with a fork and break apart in the sauce after 1.5–2 hours of braising. If still firm, continue cooking until fork-tender.

Can I use a slow cooker instead of stovetop braising?

Yes. Combine pork, chipotle, adobo sauce, oregano, cumin, and garlic powder in a slow cooker with ½ cup beer; cook on low 6–8 hours until tender, then thicken with cornstarch slurry if needed.

Is this dish freezer-friendly?

The braised pork freezes well for up to 3 months. Freeze the baked masa cake separately for up to 2 months; assemble and reheat together before serving.