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Tamales are a traditional Mexican dish. The packets of corn dough have a savory or sweet filling and are typically wrapped in corn husks or banana leaves. Because they take a while to make, tamales are served more for special occasions and holidays than as everyday fare. —Jacquelynne Stine, Las Vegas, Nevada
16 ServingsPrep: 4-1/4 hours Cook: 25 min.


  • 1 boneless pork shoulder butt roast (4 pounds)
  • 4 cups water
  • 1 cup finely chopped onion
  • 1/3 cup adobo sauce
  • 1/4 cup chili sauce
  • 2 dried guajillo chilies
  • 1/4 cup lime juice
  • 4 garlic cloves, peeled
  • 32 corn husks
  • 7 cups maseca cornmeal
  • 9 teaspoons baking powder
  • 3 teaspoons salt
  • 4 cups warm water (110° to 115°)
  • 1-1/2 cups butter-flavored shortening


  • Place the first eight ingredients in a Dutch oven. Cover and bake at
  • 325° for 3-4 hours or until meat is very tender.
  • Meanwhile, place corn husks in a large kettle; cover with cold water
  • and soak for at least 2 hours.
  • Remove roast and shred meat with two forks; set aside and keep warm.
  • Skim fat from pan juices; discard chilies. Bring to a boil; cook
  • until liquid is reduced to 4 cups.

2 of 2

Tamales (continued)

Directions (continued)

  • For filling, in a large bowl, combine the cornmeal, baking powder and
  • salt; beat in water, 2 cups pan juices and shortening just until
  • combined (bowl will be full). Refrigerate remaining pan juices.
  • Drain corn husks and pat dry. (Until ready to use, keep husks covered
  • with plastic wrap and a damp towel to prevent them from drying out.)
  • Spread 3 tablespoons filling over each husk to within 1/4 in. of
  • edges. Top each with 1/4 cup pork and 3 tablespoons filling. Using
  • the husk to lift one long side, roll up filling. Enclose filling
  • with husk; fold bottom end of husk over the top.
  • In a large steamer basket, position tamales upright with folded
  • bottoms down. Place basket in a Dutch oven over 1 in. of water.
  • Bring to a boil; cover and steam for 25-30 minutes or until cornmeal
  • peels away from husk, adding water to pan as needed. Warm reserved
  • pan juices; serve with tamales. Remove husks before eating. Yield:
  • 32 tamales.
Editor’s Note: Look for chilies, cornmeal and corn husks in the ethnic aisle of your grocery store.
Nutritional Facts: 1 serving (2 each) equals 543 calories, 28 g fat (7 g saturated fat), 47 mg cholesterol, 865 mg sodium, 52 g carbohydrate, 5 g fiber, 19 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.