Brace yourself, because we’re about to fuse classic tamale goodness with the bold, tangy flavours of YesYum Kimchi. These tamales are stuffed with savory pulled pork, YesYum's Classic Kimchi, and just the right spices to make them pop.
Are you vegan? We got you Boo! Replace the pork with jackfruit and use our YesYum Vegan Kimchi as an alternative.
They’re fun to make, perfect to share, and guaranteed to be a hit. Let’s roll up our sleeves and make some tamale magic!
Ingredients
For the Pulled Pork:
1.5–2 kg pork shoulder or jackfruit
1 ½ cups chopped YesYum Classic Kimchi or YesYum Vegan Kimchi (drained)
2 tbsp paprika
1 tbsp brown sugar
Salt and pepper to taste
1 tsp cumin
1 tsp oregano
1/2 tsp cayenne pepper (optional, for spice)
2 tbsp vegetable oil
1 large onion, sliced
4 cloves garlic, minced
1 cup chicken or beef stock
1/4 cup apple cider vinegar
For the Masa Dough:
4 cups masa harina
2 tsp baking powder
1 tsp salt
1 cup vegetable shortening or lard
3–4 cups warm chicken or vegetable stock
For the Filling:
2 cups pulled pork or jackfruit (recipe above)
1/2 cup cheese, shredded (optional, for extra creaminess)
For Wrapping and Steaming:
20–25 dried corn husks, soaked in warm water for at least 1 hour
Instructions
Step 1.
Make the Pulled Pork or jackfruit
In a small bowl, mix the paprika, smoked paprika, brown sugar, salt, black pepper, cumin, and cayenne pepper.
Rub the spice mixture all over the pork shoulder or jackfruit, ensuring it’s evenly coated.
Place the seasoned pork or jackfruit in a slow cooker, large oven-safe pot or Dutch oven. Add onions, garlic and stock, and YesYum Classic Kimchi or YesYum Vegan Kimchi cover tightly and cook on low for 6-8hrs.
Cover tightly with a lid or foil and cook in slow cooker or preheated oven at 150°C (300°F) for 3–4 hours, or until the pork is fork-tender and easy to shred.
Remove the pork or jackfruit from the pot and shred it with two forks. Mix some of the cooking juices back into the shredded pork to keep it moist and flavourful.
Step 2.
Prepare the Masa Dough
In a large bowl, whisk together masa harina, baking powder, and salt.
In another bowl, beat the shortening or lard until fluffy. Gradually add the masa mixture, alternating with warm stock, and mix until the dough is light, spreadable, and moist but not sticky.
Step 3.
Assemble the Tamales
Drain the soaked corn husks and pat them dry.
Spread about 2 tablespoons of masa dough onto the wide end of a corn husk, leaving room at the edges.
Add a spoonful of pulled pork, a bit of YesYum Kimchi, and optional shredded cheese to the center of the masa.
Fold the sides of the corn husk over the filling, then fold up the bottom to seal. Tie with a strip of husk or kitchen twine if needed.
Step 4.
Steam the Tamales
Arrange the tamales upright in a large steamer pot. Add enough water to the bottom of the pot without touching the tamales.
Cover and steam over medium heat for 1.5–2 hours, checking occasionally to ensure the water hasn’t dried out.
The tamales are done when the masa easily pulls away from the husk.
Step 5.
Serve and Enjoy
Serve the tamales warm, garnished with extra kimchi, a drizzle of YesYum Korean G Sauce, or your favourite salsa.
Pair with a refreshing salad or rice for a complete meal.
Pro Tip
These unique YesYum Kimchi and Pulled Pork or Jackfruit Tamales are a perfect marriage of tender, smoky meat and tangy kimchi, all wrapped in soft masa for a unique and satisfying dish. Time to dig in!
How to Store:
These are best enjoyed after steaming and served with a simple green leaf salad. If there happens to be any left, store in an airtight container in the fridge and reheat in the microwave or steamer.