Back to Tamales

Print Options

 
 
 
 Print

Tamales Recipe

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
TOTAL TIME: Prep: 4-1/4 hours Cook: 25 min. YIELD:16 servings

Ingredients

  • 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
  • FILLING:
  • 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

Directions

  • 1. Place the first eight ingredients in a Dutch oven. Cover and bake at 325° for 3-4 hours or until meat is very tender.
  • 2. Meanwhile, place corn husks in a large kettle; cover with cold water and soak for at least 2 hours.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.