Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 lbs Corn Masa (available in meat dept in groc. stores)

  3. 2 cups shortening/lard

  4. 2 tsp salt

  5. 50 corn husks (soak in water for 1 hour)

  6. 5 cups any filling

  7. 2 lbs pork shoulder

  8. 1 bag California dried chiles

  9. 10 chiles del arbol (chinese dried chiles)

  10. 1 whole garlic

  11. 1 large onion

Instructions Jump to Ingredients ↑

  1. Cook pork until tender salt to taste. Steam all chiles, onion, garlic for 10 min then blend.

  2. Spoon chile mixture into pork and smash together making a thick combination.

  3. Mix lard and salt to taste to corn masa and mix very well.

  4. Spoon masa into a husk leaf and spread top half middle section only. then spoon in 2 tablespoons of pork mixture and fold in 3 like an envelope. The stand in a pot with a bottom steamer until all done. Cover tamales with a wet cloth and lid.

  5. Steam for 2 hours and serve hot.

  6. You can make a sour cream topping or salsa topping.


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