Entree: Mexico – Pacific Coast Mexico (Guerrero) – Tamales Nejos

Serving Size: 6

Approximate Time

Prep 50 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) boneless pork shoulder
- 1 small white onion, halved (about 4 oz / 115 g)
- 4 garlic cloves (about 12 g)
- 1 tsp (5 g) kosher salt for braising
- 6 cups (1.4 L) water (for braising)
- 6-8 dried guajillo chiles, stems and seeds removed (approx. 30-40 g)
- 1 medium roma tomato (or 2 small), roasted (about 4 oz / 115 g)
- 2 garlic cloves (for sauce) (about 6 g)
- 1/2 small white onion (for sauce) (about 2 oz / 55 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 tbsp (15 ml) vegetable oil
- 2 cups (480 g) cooked black beans, drained (see note: canned or home-cooked)
- 4 cups (480 g) masa harina (nixtamalized corn flour)
- 3/4 cup (170 g) pork lard or vegetable shortening
- 2 tsp (8 g) baking powder
- 2 tsp (12 g) kosher salt (for masa, adjust to taste)
- 3 1/4 cups (780 ml) warm pork or chicken broth (reserved braising liquid may be used)
- 12 large banana leaf sheets, softened and cut to ~10-12 in (25-30 cm) squares (or enough for 18–24 tamales)
- Kitchen twine or strips of banana leaf for tying (optional)
- 1/2 cup (15 g) chopped fresh cilantro (for filling/garnish)
- 1/2 cup (80 g) finely diced raw onion (for garnish)
- Lime wedges, for serving

Instructions

Short Description:
Tamales Nejos are Guerrero-style tamales made with a nixtamalized corn masa, spread and wrapped in softened banana leaves, and filled with a savory mixture of shredded pork, black beans, and a rehydrated guajillo chile sauce. They steam until firm and are served hot as a complete main course.

Regional Notes:
This Pacific Coast (Guerrero) version uses banana leaves rather than corn husks and emphasizes local flavors: nixtamal masa, black beans, and a bright guajillo chile sauce. The filling's bean-and-chile focus and banana-leaf wrapping distinguish these tamales from inland or northern variants that typically use corn husks and different chiles.

1. Prepare the pork: place pork shoulder, halved onion, 4 garlic cloves, 1 tsp salt, and 6 cups water in a large pot. Bring to a simmer, skimming foam, then cover and simmer gently for 1.5–2 hours until fork-tender. Remove pork, reserving 3 1/4 cups (780 ml) of the braising liquid for masa and sauce. Shred pork when cool enough to handle.
2. Rehydrate chiles: while the pork cooks (or after), remove stems and seeds from guajillo chiles. Toast briefly in a dry skillet 20–30 seconds per side (do not burn). Soak toasted chiles in hot water for 15–20 minutes until pliable; reserve 1 cup (240 ml) of the soaking liquid.
3. Make the guajillo sauce: in a blender, combine rehydrated guajillos, roasted tomato, 2 garlic cloves, 1/2 onion, 1 tsp cumin, 1/2 tsp oregano, and 1/2 cup (120 ml) of the chile soaking liquid or reserved broth. Blend until smooth. Heat 1 tbsp (15 ml) oil in a skillet and briefly fry the blended sauce 3–4 minutes to deepen flavor; season with salt to taste.
4. Combine filling: in a bowl, mix shredded pork with the guajillo sauce and 2 cups (480 g) cooked black beans, lightly mashing some of the beans so the filling holds together. Stir in 1/4 cup (6 g) chopped cilantro. Adjust salt and chile heat as needed.
5. Soften banana leaves: pass banana leaf squares over a low flame briefly or dip in simmering water to make them pliable. Wipe dry and cut to roughly 10–12 in (25–30 cm) squares if not already sized.
6. Prepare masa: in a large bowl or stand mixer, beat 3/4 cup (170 g) lard until fluffy. In a separate bowl, whisk together 4 cups (480 g) masa harina, 2 tsp (8 g) baking powder, and 2 tsp (12 g) salt. Gradually add the masa mix to the lard, alternating with warm reserved broth (3 1/4 cups / 780 ml), and beat until a soft, spreadable masa forms. Test masa: drop a small piece in cold water—if it floats, it is ready; if not, beat in another 1–2 tbsp (15–30 ml) broth.
7. Assemble tamales: lay a banana leaf square glossy side up. Spread about 3 tbsp (45 g) masa (roughly a palmful) into a 3–4 in (7–10 cm) rectangle in the center, leaving 1 in (2.5 cm) border. Place 1–2 tbsp (15–30 g) of the pork-and-bean filling in the middle of the masa. Fold the leaf sides over to enclose the filling, then fold the bottom up and the top down; tie with kitchen twine or a strip of banana leaf if needed. Repeat to make approximately 18–24 tamales (serves 6).
8. Steam tamales: arrange tamales upright (open ends up) in a large steamer or tamalera over boiling water. Cover with a damp cloth and additional banana leaves. Steam over medium steam for 1 1/2 to 2 hours, checking water level occasionally and adding boiling water as needed. Test a tamal for doneness: masa should separate cleanly from the leaf and be firm and cooked through.
9. Rest and serve: remove tamales from steamer and let rest 10 minutes before unwrapping. Serve hot topped with diced raw onion, chopped cilantro, and lime wedges. Offer extra guajillo sauce or salsa on the side if desired.

Note: You can substitute 2 (15-oz / 425 g) cans black beans (drained) for home-cooked beans; rinse and use 2 cups (480 g) drained. Leftover braising liquid makes excellent broth for the masa to deepen flavor.