Save on Pinterest


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.
  • Makes
    32 tamales


  • 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.
  • 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.
Editor’s Note: Look for chilies, cornmeal and corn husks in the ethnic aisle of your grocery store.
Nutrition Facts
2 each: 543 calories, 28g fat (7g saturated fat), 47mg cholesterol, 865mg sodium, 52g carbohydrate (2g sugars, 5g fiber), 19g protein.

Recommended Video