Traditional Pork Tamales Recipes

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Pork Tamales image

Provided by Food Network Kitchen

Time 3h55m

Yield 24 tamales

Number Of Ingredients 16

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard


  • Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
  • Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.


Traditional Tamales (Pork) image

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see posted in the Mexican cooking forum.

Provided by Karen From Colorado

Categories     Pork

Time 6h

Yield 50 Tamales

Number Of Ingredients 10

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)


  • In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
  • Simmer covered, about 2 1/2 hours or until meat is very tender.
  • Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
  • Shred the meat using 2 forks, discarding fat.
  • Strain the broth and reserve 6 cups.
  • In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  • To make masa beat shortening on medium speed in a large bowl for 1 minute.
  • In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  • Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  • In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  • To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
  • Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  • Fold in sides of husk and fold up the bottom.
  • Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  • Lean the tamales in the basket, open side up.
  • Add water to Dutch oven just below the basket.
  • Bring water to boil and reduce heat.
  • Cover and steam 40 minutes, adding water when necessary.
  • To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.


Traditional Pork Tamales image

Provided by Food Network

Categories     main-dish

Time 16h

Yield 4 to 6 dozen tamales

Number Of Ingredients 25

2 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat
1 whole head garlic, un-peeled, cut crosswise in 1/2
1 teaspoon black peppercorns
4 large bay leaves
1 teaspoon salt
10 pounds masa (cornmeal flour)
1/4 cup water
3 heaping tablespoons baking powder
1/4 cup salt
4 cups vegetable shortening, boiled and cooled
5 whole dried California chiles
2 whole dried New Mexico chiles
2 whole dried pasilla chiles
2 pounds tomatoes
4 cloves garlic
2 teaspoons salt
2 teaspoons cumin seeds
3 tablespoons salt
2 cups water (stock saved from boiling chiles and tomatoes)
2 tablespoons vegetable shortening
1 1/2 tablespoons all-purpose flour
4 to 6 dozen dried corn husks
Green olives
Potatoes, peeled and cut into small pieces
Carrot sticks, peeled and cut into small pieces


  • Pork Butt:
  • Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.
  • Strain and degrease the stock. It will be easier to remove fat when thoroughly chilled.
  • Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
  • In a mixing bowl, combine the shredded pork with the red chile sauce.
  • Masa:
  • Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Add 1/4 cup salt and work masa with hands to mix evenly. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
  • Chile Sauce:
  • In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.)
  • In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
  • In a mixing bowl, combine the shredded pork with the chile sauce.
  • To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 1 slice of potato and 1 carrot stick. Fold and tie ends with pieces of corn husk. Steam for 1 and 1/2 hours.
  • To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling.


Tía Chita's Traditional Mexican Pork Tamales image

We felt tamales were appropriate for Día de los Muertos because of how labor intensive they are. The "tamalada," a family gathering to make tamales, allows us an opportunity to gather as a family to celebrate and honor our ancestors' memory, and at the end of the day, everyone takes home at least a dozen. What makes Tía Chita's recipe different is the amount of manteca (lard) we use to make it easier for the tamales to slide off the leaf.

Provided by Food Network

Categories     main-dish

Time 5h

Yield 30 to 32 tamales

Number Of Ingredients 13

2 1/2 pounds bone-in pork butt roast
2 tablespoons olive or vegetable oil
1 teaspoon whole black peppercorns
3 dried bay leaves
1/2 medium onion
4 large cloves garlic
Kosher salt
30 to 32 corn husks (from one 8-ounce package)
2 ancho chiles
1/2 teaspoon ground cumin
12 ounces lard
4 cups masa harina preparada (instant corn flour) for tamales, such as Maseca Tamal
3/4 teaspoon baking powder


  • There are a few steps to making tamales and it is usually an all-day affair.
  • Cooking the meat: Chop the pork butt into 3-inch cubes; reserve the bone.
  • Add the oil to a large pot or Dutch oven and place over medium-high heat (we use a Dutch oven because it seems to cook faster). Add the pork butt to the pot. Sear the sides slightly until just golden, 2 to 3 minutes per side. Add the peppercorns, bay leaves, onion, 3 cloves of the garlic and 1 tablespoon salt. Add 2 to 4 cups of water, or enough to cover the pork butt, then add the reserved bone. Cover the pot with a tight-fitting lid and bring it to a boil. Cook on medium heat until very tender, about 2 hours.
  • Preparing the corn husks: Separate the corn husks and take off all the little hairs and dust from them. Allow them to soak in hot water while the pork is cooking (or soak overnight).
  • Carefully remove the pork from the broth with tongs to a plate or cutting board. Pour the leftover broth through a colander into a large bowl so that all the onion and other ingredients stay behind. Set the strained broth aside for later (about 4 cups).
  • Shred the meat with 2 forks into small bite-size pieces. (You want it small enough that you aren't getting large pieces or chunks into the tamal.) Transfer to a medium saucepan.
  • Preparing the chile: Cut the stems from the ancho chiles, open them and remove all the seeds and veins. Put them in a 3-quart saucepan, cover with water and add 1 teaspoon salt. Place over medium-high heat and bring to a boil. Once the water is boiling, remove from the heat, set aside, cover and let steam for 5 minutes.
  • To a blender, add the softened chiles, ground cumin and 1/4 teaspoon salt and blend. Press in the remaining clove of garlic and slowly add 2/3 cup of the reserved pork broth. Continue to blend until smooth. Pour through a fine-mesh strainer into a medium bowl. Reserve 1/4 cup of the chile mixture for the masa, then pour the remaining red chile sauce over the shredded pork and mix together to combine. Keep warm over low heat.
  • Preparing the masa: Melt the lard in a small saucepan over medium-low heat. Pour the melted lard into a large bowl. Add the masa harina to the bowl of lard, then add the baking powder, 3/4 teaspoon salt, reserved 1/4 cup of the red chile sauce and 1/2 cup of the reserved pork broth. Knead well. Add more pork broth as needed until the dough is moistened and fluffy.
  • Assembling the tamales: Drain the husks and pat them dry with a clean towel. Spread the kneaded masa onto the smooth side of the corn husks with a spoon in the center of the husks (2 to 3 tablespoons of masa per husk). Add the meat to the center of the masa, 1 to 2 tablespoons per husk. Fold over the husks in half vertically so that the masa wraps around the filling completely. Fold the pointy side up at the end to hold the tamale in place.
  • Cooking the tamales: Arrange the tamales open-side up around the inside of a steamer basket that fits into a large (10-quart) pot, packing the tamales together. If there's extra space in the steamer basket, place a mason jar or small heatproof ceramic bowl upside down in the center, arranging the tamales around it. Arrange a layer of husks around the sides of the steamer basket and up over the top of the tamales and cover with a damp kitchen towel. Fill the large pot with 1 to 2 inches of water. (Note: You can put a penny at the bottom of the pot so you can hear it rolling when you need more water.) Bring the water to a rolling simmer over medium-high heat, then reduce to medium low, set the steamer basket inside of the pot and cover with a tight-fitting lid. Allow the tamales to steam for 1 to 2 hours or until the masa pulls away from the husks. Let sit to cool down for 5 to 10 minutes. Use tongs to remove the tamales afterwards and set on a jelly roll pan to cool down.


Pork Tamales image

A little variation here from the traditional, in that this is 100% my own personal recipe for the pork mixture. I also prefer beef broth in the masa as compared to chicken broth. But I think you'll agree these are some darn good tamales.

Provided by Brian Genest

Categories     Tamales

Time P1DT5h55m

Yield 15

Number Of Ingredients 20

15 corn husks, or as needed
2 peppers dried guajillo chile peppers, seeded
1 cup beef broth
1 cup tomato sauce
¼ medium onion, minced
5 cloves garlic, minced
2 peppers chipotle peppers in adobo sauce
1 tablespoon apple cider vinegar
1 tablespoon ground cloves
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (4 pound) boneless pork butt (shoulder)
2 cups masa harina
2 tablespoons baking powder
2 tablespoons garlic powder
1 teaspoon salt
2 cups beef broth
⅔ cup lard, at room temperature


  • Soak corn husks in water for 24 hours prior to cooking, using something heavy to keep them submerged.
  • Prepare pork filling: Place guajillo chile peppers in a dry skillet over medium heat; dry roast until fragrant, 20 to 30 seconds per side. Pour some water over top and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.
  • Add beef broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and pepper to the blender and process until smooth.
  • Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Mix with the sauce until combined.
  • Combine masa, baking powder, garlic powder, and salt for dough in the bowl of a stand mixer fitted with the whisk attachment; whisk to combine. Add beef broth and lard and whisk well; the resulting mixture should have an almost fluffy consistency and be relatively tacky.
  • Roll out a corn husk and pat it dry. Spread the dough evenly in the center of the corn husk, leaving room around the edges. Dollop a line of pork filling down the center. Fold the bottom of the husk up, then fold one edge over the filling. Tuck that edge under the filling and dough, and roll toward the other edge to seal around the filling. Fold the top down and tie with kitchen string, wrapping twice to secure. Repeat to make remaining tamales.
  • Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  • Place tamales vertically into the steamer basket, with the sealed edges down. Cover the pan and steam for 1 hour. Serve hot.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 15.3 g, Cholesterol 77.9 mg, Fat 31.3 g, Fiber 2.7 g, Protein 18.1 g, SaturatedFat 11.2 g, Sodium 2474.4 mg, Sugar 1.3 g


Real Traditional Tamales image

Make and share this Real Traditional Tamales recipe from

Provided by Manuel Rios

Categories     Chicken

Time 4h

Yield 20 serving(s)

Number Of Ingredients 8

1 kg lard
1 kg cornflour (white corn Mexican)
4 chicken breasts
5 jalapenos
1/2 onion
8 small green tomatoes or 3 red tomatoes
20 corn husks, dry (if you cant find any dry youll have to get them in the market with the corn and let them dry)
25 g chopped parsley


  • You have to beat the lard, (I use a machine), beat it until it gets soft, and fluffy.
  • Add the flour, and keep beating it.
  • Into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. Add some water, you are making a salsa.
  • In another pot, put some water and the chicken, and boil them.
  • Take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. Wrap the husk so the flour mixture seals around the meat and salsa
  • Keep doing this until the mixture is gone
  • Steam them in an oversized pot.
  • In mexico we use special pots, you can use any but be sure to cook them in the vapor.
  • Let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid.
  • When you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good.


Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty image

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Provided by Matthew Johnson

Categories     Dinner

Yield 16 servings

Number Of Ingredients 18

1 bag dry corn husk
hot water, for soaking
2 roma tomatoes
½ small white onion
2 dried guajillo chiles, dried
2 dried pasilla chiles
2 cloves garlic
4 cups water, divided, plus 1 tablespoon
2 teaspoons salt, plus more to taste
pepper, to taste
½ tablespoon ground cumin
2 tablespoons canola oil
3 lb pork shoulder, cubed
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup lard
2 lb fresh corn masa
salsa verde, for serving


  • Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
  • Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
  • Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
  • Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
  • Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
  • In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
  • Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
  • Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
  • Drain the soaked corn husks.
  • Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.
  • Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
  • Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
  • Unwrap the tamales and serve with salsa verde.
  • Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 46 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, Sugar 1 gram


Real Homemade Tamales image

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Provided by SADDIECAT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h35m

Yield 16

Number Of Ingredients 13

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream


  • Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  • Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
  • Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  • Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
  • Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g


Mexican Pork Tamales image

Tasty Street food from Mexico and Central America, spicy filling covered in corn dough and wrapped in a corn husk and steamed.

Provided by tamaleman52

Time 2h

Yield Makes Pieces

Number Of Ingredients 27

6 Cups of Corn Masa flour (mexican is best)
1 tablespoon salt
1 tablespoon pepper
2 tablespoons cumin
2 tablespoons garlic powder
1 Tablespoon Chilli Powder
1 Tablespoon Paprika
1 pack Lard (or one cup Corn Oil) Lard is best
2 Tablespoons baking powder
6 cups of broth (see later stage of cooking)
For filling
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Cumin
1 tablespoon Garlic Powder
1 tablespoon recado paste
water to cover meat at least 20 cups
10 dried chipotle chillies (soaked till soft then diced) or 3 fresh Habanero's
3 medium onions
2 tablespoons garlic powder
1 tablespoons cumin
1 tablespoon dried Oregano (Mexican if you can get it)
tin chopped tomatoes
To Finish.
about 50 dried corn husks.
You will need a 20cm steamer this will hold approx 25 Tamales
all hard to find ingredients can be found at


  • Cook the Pork.
  • Remove the skin from the shoulder and chop into big chunks, pop in large saucepan and cover with at least 20 cups of water add seasoning's and bring to the boil, simmer for around 2 hours till meat can be shredded. When pork is ready remove from broth and leave to cool, DO NOT DISCARD THE BROTH.
  • Prepare the MASA.
  • In a large mixing bowl add 6 cups of Masa Flour, cumin, salt, pepper,garlic powder, paprika and baking powder. Add 6 cups of retained broth and beat in well, dissolve the lard in a bowl in a microwave, when liquid beat in to the dough for about 10 mins to get some air into the mix, makes for a fluffier masa. Leave covered to cool.
  • Put your husks in a mixing bowl and cover with hot water to soften (about 30 mins).
  • To make the Mole.
  • fry onions till brown, add tomatoes, seasoning's and chillis add the remaining broth bring to the boil then turn down to simmer, add 1 cup of masa flour and stir until the mole thickens a bit. Leave to cool.
  • Prepare the filling.
  • Shred the pork with your fingers or 2 forks and put into a mixing bowl. Add mole until you have a nice moist mixture (not to runny)
  • Make your Tamales.
  • Take a husk place on a flat surface, take one tablespoon of masa dough and spread over husk to within 1 inch of the edges. Place one tablespoon of filling onto the centre of the masa, pick up husk and roll the masa over the filling roll into a tube flip up the pointed end to make a packet and tie with butchers string or a strip of husk. Place in your steamer and steam for 90 mins, till cooked.
  • Once cooked you can eat them or store in the freezer for later. I vacuum seal mine in pairs they will keep for 6 months (if you can keep your hands off them). Best eaten hot with a good slosh of salsa and a nice crisp salad. To reheat steam for about 10 mins or re heat in microwave for about 2 mins well covered until piping hot.

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  • PORK: Place pork butt in medium-size stock pot. Add the garlic, salt and pepper. Add cold water to cover the pork. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered for about 1 ½ to 2 hours.
  • CHILE SAUCE: In a large saucepan, boil the chile ancho for about 10 – 12 minutes or until softened. Drain the chiles and reserve the water. Rinse the seeds out of the boiled chiles.
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10 Best Vegan Tamales Recipes | Yummly new 14 Dec Oil-Free Vegan Tamales (Easy + Gluten-free) Sweet Simple Vegan. avocado, Anaheim pepper, low sodium vegetable broth, salt, salt and 16 more.
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2020-02-03 Prepare desired fillings*. Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
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Heat oil in 5-quart Dutch oven over medium-high heat. Add pork, cooking and stirring until browned on all sides. Add onion and garlic, cooking until onion is soft. Stir in tomato sauce, chipotle chiles, oregano, cumin and bay leaf. Cover and simmer for 1 1 / 2 to 2 hours or until meat is tender. Discard bay leaf.
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Pork Filling For Tamales In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. Cover with the water. Bring to a boil and then reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred.
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Add the meat, 3 cups water and 1 teaspoon salt. Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork-tender and the liquid is reduced to the consistency of a …
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What are easy ways to make tamales? Directions Easy, Homemade Tamales In a large bowl, allow corn husks to soak in hot water. Afterwards, place chili pods with 2 cups of the stock in a blender to coalesce. Add onion and beef, and immediately begin to break apart the beef. Reduce heat to medium-low, and cook for one hour. What’s surprisingly ...
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2022-04-16 Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary. To freeze ...
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Traditional Tamales (Pork) Recipe - 130 ratings · 6 hours · Makes 50 Tamales. Misty Harrell. 50 followers . Mexican Cooking. Mexican Food Recipes. Dinner Recipes. Mexican Desserts. Dinner Ideas. Drink Recipes. Picture Food. Pork Recipes. Cooking Recipes. More information.... Ingredients. Produce. 50 Corn husks (about 8 ...
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Directions. 1 Place pork shoulder in a heavy lidded pan such as a Dutch oven with onion and garlic. Add water to cover the meat, cover and bring to a boil over medium high heat. ×. 2 Once boiling, lower the heat to a simmer. Let the pork cook until tender and shreddable, about 2 hours. ×. 3 While the pork is cooking, make the sauce.
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2022-06-13 4.Garlic Ginger. This recipe is a cinch to make with the only ingredients needed being leftover pulled pork, white rice, green onions, garlic cloves, and a tube of ginger. Boil the rice in a sizeable pot and sauté’ the pulled pork in some olive oil before preparing to serve.
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2015-02-02 In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. Cover with the water. Bring to a boil and then reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred.
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Pork Butt: Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of ...
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2017-02-27 Pork Butt: Step 2. Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 ...
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Prepare the steamer pot: Fill the bottom of the steamer pot with water and cover with the steamer insert. Place the tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don't fall down. Steam: Cover tightly with the lid and place steamer over medium-high heat.
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Fold the pointed bottom end of the tamale up about 2 inches. Leave top open (do not fold). In a large deep pot, place a colander and stand the tamales with the open ends up (wide side). Pour about 10 cups warm water into side of pot (to a depth of 3 inches) with about 70 tamales. Cover tamales with leftover corn husks and a damp kitchen towel.
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#tamalesHello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of your...
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Then you have come to the right place, we have rounded up 15 easy pork tamale recipe that we have shared over the years. Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights. 15 Easy Pork Tamale Recipe . Authentic Mexican Pork Tamales Rojos. …
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Sep 3, 2012 - Traditional Tamales (pork) With Pork Shoulder, Water, Onion, Garlic Cloves, Salt, Chili Sauce, Shortening, Masa Harina, Baking Powder, Corn Husks
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Directions: How to Make Traditional Pork Tamales. To prepare the meat: Place the meat in a glass dish. In a small bowl mix together salt, cumin, paprika and nutmeg.
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Jul 21, 2018 - Traditional Pork Tamales With Corn Husks, Masa Harina, Baking Powder, Salt, Vegetable Shortening, Chicken Broth, Pork Shoulder, Yellow Onion, Garlic, Dried Chile, Chipotles In Adobo Sauce, Water, Kosher Salt
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2001-06-27 Add salt to taste and enough water to cover. Bring the water to boil and simmer the pork, covered, for at least 4 hours. Refrigerate the pork overnight, covered. 2. The next day, remove the fat ...
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Smoked beef brisket fills these hot tamales with deep, savory flavor, making them the perfect companion for a few drops of Southern hot sauce. Save Recipe Print Brisket Hot Tamales Serves: About 18 Ingredients 2 quarts plus 2½ cups warm chicken or beef broth, divided 1 (8-ounce) can tomato sauce 1½ tablespoons plus 2 teaspoons …
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#tamalesdepuerco #tamales #virtualkitchenwithlauraThank you for taking the time to watch my Traditional Pork Tamales video. I hope you enjoyed the video. It ...
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2017-01-10 Meat. In a slow cooker add pork butt, garlic, salt, pepper and water. Cook on low 5 hours or High 2.5 hours or until meat easily falls apart. Drain extra liquid out and save meat broth in separate container for masa. Shred pork with a …
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Top Asked Questions

How to cook pork tamales in a pan?
Instructions for the pork tamales filling: In a medium-size pot, combine the pork meat, garlic, onion, Bay Leaf and 1 teaspoon of salt. Cover with the water. Bring to a boil, reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred.
How do you make authentic tamales?
Simple step-by-step instructions for making authentic Tamales filled with pork, chicken or beans and cheese and cooked on the stovetop or in the instant pot. Soak the corn husks in a bowl of very hot water for 30 minutes or until softened.
What are pork tamales made of?
These pork tamales are filled with tender pieces of pork simmered in a delicious red chile sauce. Follow these easy step-by-step instructions to make your own authentic Mexican tamales right at home!
What is the best marinade for pork tamales?
This is a wonderful marinade for pork tamales. Just blend the chilies with some water and oregano, and mix with pork before assembling tamales. Make tamales from scratch: Braise pork loin until fork tender, toss the shredded meat in a homemade chile sauce, and wrap the filling in traditional tamale dough and corn husks before steaming.

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