This recipe is for traditional pork tamales. The pork is very tender and
encased in a most delicious corn meal mixture called masa. To me the idea of
using a corn husk to steam these delicious morsels is ingenious.
To get started, make sure you purchase a Tamale steamer (a steamer that has the ability to hold the tamales without them having to touch water at the bottom. I purchased mine at mexgrocer.com for about $30)
Ingredients
- 8 lbs pork butt roast
- 1/3 cup Chili powder
- 2 Tbs Cumin
- 2 tsp Salt
- 2 Tbs Garlic powder
- Chicken bouillon
- 2 triangles of Mexican chocolate (I used Ibarra)
- 6 Tbs All purpose flour
- Corn husks
- Masa Mix (I used MaSeCa Instant corn)
- Corn oil
- 4 Cartons of Chicken Broth
To prepare the meat
Combine 3 cartons of chicken broth, chili powder, cumin, garlic powder, salt, chicken bouillon, and chocolate in a 6-8 quart pot. Heat to a boil, cover and simmer on low.
Cut the pork into small pieces about 1 inch cubes and trim the fat off as you go (this part can be time consuming).
Place the pork into the simmering pot and let simmer for 2-2.5 hours or until tender.
When the pork is finished cooking, in a small bowl combine the flour and ¾ cup cold water and whisk until blended. Return the large pot to a boil and add the flour mixture to the pork and stir. Boil for another 5 minutes and then remove the pot from heat
Let cool and refrigerate until you are ready to prepare the tamales.
If you are a warrior, carry on to the directions below…
Take your corn husks and soak them in warm water for ½ hour until pliable
Make sure your pork is warmed before placing into the husk
To make the masa
Combine 4 cups of masa mix, 3 tsp salt, ½ tsp garlic powder in a large bowl. Add 1 cup corn oil and mix with your hands, slowly add 2 ½ cups chicken broth until combined.
Take a few corn husks out of the water and pat dry. Take a heaping spoonful of masa and spread across the husk. Leave the pointy end without masa for easier folding.
Place the chunks of pork down the center of the masa
Fold the masa over so that the ends meet and then roll together. Flip the end with the point up to seal the bottom. You should have one open end still. I found a high large bowl to stack the tamales up while I was rolling them. If you run out of masa (which I did) make another batch and continue rolling!
When you are ready, fill the bottom of your steamer with water and place on the stove and heat until boiling. Start stacking your tamales in the steamer (they should be standing up). Once your tamales are inside, place a damp white cloth over the top of them and place the steamer lid on top. Turn the boiler to low and let the tamales simmer for 1 ½ hours. Check often to make sure water is still in the base to steam.
Once they are finished, you are ready to serve! I made a simple tomatillo sauce to accompany them. These tamales freeze easily so when you have a ton left, put them in the freezer to enjoy later.
To get started, make sure you purchase a Tamale steamer (a steamer that has the ability to hold the tamales without them having to touch water at the bottom. I purchased mine at mexgrocer.com for about $30)
Ingredients
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- 8 lbs pork butt roast
- 1/3 cup Chili powder
- 2 Tbs Cumin
- 2 tsp Salt
- 2 Tbs Garlic powder
- Chicken bouillon
- 2 triangles of Mexican chocolate (I used Ibarra)
- 6 Tbs All purpose flour
- Corn husks
- Masa Mix (I used MaSeCa Instant corn)
- Corn oil
- 4 Cartons of Chicken Broth
To prepare the meat
Combine 3 cartons of chicken broth, chili powder, cumin, garlic powder, salt, chicken bouillon, and chocolate in a 6-8 quart pot. Heat to a boil, cover and simmer on low.
Cut the pork into small pieces about 1 inch cubes and trim the fat off as you go (this part can be time consuming).
Place the pork into the simmering pot and let simmer for 2-2.5 hours or until tender.
When the pork is finished cooking, in a small bowl combine the flour and ¾ cup cold water and whisk until blended. Return the large pot to a boil and add the flour mixture to the pork and stir. Boil for another 5 minutes and then remove the pot from heat
Let cool and refrigerate until you are ready to prepare the tamales.
If you are a warrior, carry on to the directions below…
Take your corn husks and soak them in warm water for ½ hour until pliable
Make sure your pork is warmed before placing into the husk
To make the masa
Combine 4 cups of masa mix, 3 tsp salt, ½ tsp garlic powder in a large bowl. Add 1 cup corn oil and mix with your hands, slowly add 2 ½ cups chicken broth until combined.
Take a few corn husks out of the water and pat dry. Take a heaping spoonful of masa and spread across the husk. Leave the pointy end without masa for easier folding.
Place the chunks of pork down the center of the masa
Fold the masa over so that the ends meet and then roll together. Flip the end with the point up to seal the bottom. You should have one open end still. I found a high large bowl to stack the tamales up while I was rolling them. If you run out of masa (which I did) make another batch and continue rolling!
When you are ready, fill the bottom of your steamer with water and place on the stove and heat until boiling. Start stacking your tamales in the steamer (they should be standing up). Once your tamales are inside, place a damp white cloth over the top of them and place the steamer lid on top. Turn the boiler to low and let the tamales simmer for 1 ½ hours. Check often to make sure water is still in the base to steam.
Once they are finished, you are ready to serve! I made a simple tomatillo sauce to accompany them. These tamales freeze easily so when you have a ton left, put them in the freezer to enjoy later.
Lauren and I had so much fun making them. I would put the masa together in the husk and Lauren would add the pork and roll em' up. She told me about your inside connections to ridiculously delicious tamales. My envy is palpable. Love to you all down in Houston and hope I get to see you soon!
on February 11, 2010, 7:58 pm
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