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Homemade Pork Tamales

Cooking.With.Rockin.Robin's picture
Who says you have to make 20 dozen at a time? Yes that's a lot of work. With my tamales recipe you can make 20 to 40 and you won't be exhausted afterwards.Traditionally tamales are made at Christmas time in large batches. I remember my grandmother making sweet tamales during the holidays when I was growing up. What a treat that was.
Ingredients
  Corn oil 1⁄3 Cup (5.33 tbs)
  Pork butt roast 7 Pound
  Chili powder 1⁄3 Cup (5.33 tbs)
  Ground cumin 5 Teaspoon
  Chicken base 1 Tablespoon
  Garlic powder 3 Tablespoon
  Salt 1 Teaspoon
  Cinnamon 1⁄8 Teaspoon
  Sugar 3⁄4 Teaspoon
  Flour 8 Tablespoon
  Cold water 3⁄4 Cup (12 tbs)
Directions

Meat Filling Ingredients For
The Pork Tamales Recipe

Ingredients:

7lb pork butt roast, prefer boneless
1/3 cup chili powder
96 oz. chicken broth
5 tsp. ground cumin
1 Tbsp. plus 1 tsp. chicken base
3 Tbsp. Garlic powder
1 tsp. salt
1/8 tsp. cinnamon
3/4 tsp. sugar
8 Tbsp. flour
3/4 cup cold water
Directions:

Fill the stock pot with the chicken broth and add the chili powder, cumin, chicken base, garlic powder, salt, sugar, and cinnamon. Heat to boiling then cover and simmer on low while you cut up the pork.

Cut the pork into 1 inch cubes. Trim as much fat off as you can. I prefer chucks of tender pork in my tamales recipe instead of shredded pork. You can do it either way.

Add the cut up pork to the boiling sauce. Partially cover and simmer on low for 2 to 3 hours or until pork is real tender.

When the pork is done and very tender, combine the 1/2 cup cold water and flour with a whisk until well blended.

Turn the heat up to high and when it is boiling, slowly add the flour mixture to the pork. Stir the pork continuously to avoid lumps just like you would when making gravy.

Continue to slow boil while stirring for about 3 to 5 minutes and then turn the heat off.

Now if you are real ambitious you can start making the masa and preparing the tamales. If you would rather continue the next day, let the pork cool after cooking and then refrigerate.

That didn't take too long now did it?

Day 2 of The Tamales Recipe

If you are making tamales over two days, now is the time to take the pork filling out of the refrigerator and heat it up in a pot on the stove. You don't have to get it real hot, nice and warm will do.

If you have continued on making the tamales recipe, because you dying to eat one, let the pork sit and cool a bit while you make the masa.

Before you make the masa, soak the corn husks in warm to hot water in a bowl for 30 minutes or until they become pliable. Gently separate the husks so as not to tear them. If some are torn you can use two husks and over lap them before putting masa on them.

Time To Make The Masa

Most of these ingredients for this tamales recipe can be found in your local grocery store and certainly in a Mexican market if you live near one. Be aware that you should not use regular corn meal. I want to recommend MaSeCa (instant corn masa mix) as shown in the picture as it's specifically designed for tamale making.

I also want to ask you to smell your corn oil, if you've had it for a while, to make sure it doesn't smell rancid. When my oil has that funny smell I toss it.
The following ingredients will yield about 18 - 20 tamales.

If you need more masa to even out with the pork, just whip up another batch of masa. There are a lot of variables here: How thick you make your masa on the corn husks, how much pork you put in each tamale, and if your roast has a bone in it.

Delicious Masa Recipe

Ingredients:

4 cups MaSeCa Instant corn Masa Mix
3 tsp. sea salt
1/2 tsp. garlic powder (no salt)
1 cup fresh corn oil
2 1/2 cups chicken broth
Directions:

Put the masa, salt, and garlic powder in a large bowl and combine the dry ingredients.Then add the corn oil and mix with your hands. Now add the chicken broth 1/2 cup at a time.

Continue to mix with your hands and adding the broth until you get the consistency of cookie dough.You should have a consistency that you can spread with a knife or spreader.

If you add too much liquid you can always add a little more masa to thicken it up.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Restriction: 
High Protein
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
100 Minutes

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