• Prep Time:
  • Cooking Time:
  • Serves: 50 Tamales

Tamales - Better Homes

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 1 2 1/2 lb boneless pork
  • - shoulder or butt roast,
  • - trimmed of excess
  • - fat and cut up
  • 10 c Water
  • 1 md Onion; quartered
  • 3 Cloves garlic minced
  • 4 c Red chili sauce
  • 3/4 c Shortening
  • 1 1/2 ts Baking powder
  • About 50 dried corn husks;
  • - 8 inches long


In a 4 1/2 to 5 quart dutch oven bring pork, water, onion, garlic, and 1
1/2 t salt to boiling. Simmer, covered, about 2 1/4 hrs until meat is very
tender. Remove meat from broth and cool Using two forks, shred meat,
discarding fat. You should have 3 1/2 to 4 c shredded meat. Strain broth
and reserve 5-6 cups. In a 3 quart saucepan, heat the red chili sauce and
add shredded meat. Simmer, covered about 10 minutes.

For MASA: beat shortening with a mixer on medium for 1 minute. Stir
together MASA HARINA, baking powder and 2 t 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. Soak corn husks in warm
water for 5 minutes then rinse to remove and corn silk and debris. Drain.

To assemble each tamale, spread 2 T MASA mixture in the center of a husk.
Place 1 T meat sauce in the middle of the MASA. Fold in sides of husk then
fold up bottom. Place a mound of extra husks in the center of a steamer
basket in a dutch oven and put tamales in basket, open end up. Bring water
to boiling. Reduce heat. Cover and steam 40 minutes, adding more water as
necessary. Microwaving for a couple minutes works too.

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