1 hr 25 mins
a little time consuming to prepare but well worth the effort if you've never had anything but the store bought ones. You will want to prepare the filling first. The corn shells are made last so they don't dry out. the pork stock will come from boiling the meat. you will need to reserve this. I like to put the meat bone in the pot so the marrow will thicken the flavor of the stock. Can also be made with beef or chicken, if using chicken cut back on the spices a bit so you don't over power the meat. Corn shuck scraps can be boiled with the meat to increase the shuck flavor of the tamale. it'll also make the house smell good.
My Private Note
Units: US | Metric
For Corn Shell
- 1Soak 50 corn shucks for several hours in hot water, each trimmed to about 4"x6".
- 2For the Filling:.
- 3cut pork in 3" chunks and boil in water for about 45 minutes or until tender.
- 4RESERVE THE STOCK.
- 5remove any excess fat. shred pork (like making pulled pork for bbq).
- 6In mixing bowl add 1 cup stock and all the spices to the meat, set aside in fridge till ready to stuff the tamales.
- 7For the Corn Shells:.
- 8work the shortening into the corn meal by hand or mixer. Add salt, then the stock, mixing well. The resulting paste will be thick.
- 9when the corn shucks are soft and pliable remove one at a time to form the tamale. leave the rest in the water till ready to use so they stay pliable.
- 10with off set spatula or table knife spread some corn paste (masa) into the middle of the corn shuck; about 2"x4" and 1/8"thick.
- 11spread a tbs of the meat filling into middle of the masa. (if you've ever seen someone prepare to roll a cigarette you'll have the idea.).
- 12Now here's where you will need to practice a bit:.
- 13when rolling up the tamale don't roll the corn shuck up inside of the masa.
- 14the shuck will help you roll the masa in the way a bamboo mat helps you roll a spring roll.
- 15when the tamale is rolled the shuck should be loosely wrapped about it. (the masa will expand while being steamed).
- 16Tie the ends of the shuck closed and set aside.
- 17repeat till all the ingredients are used.
- 18place tamales in a single layer on steamer rack. (i use a lidded dutch oven with a roasting rack).
- 19steam over boiling water for 1 hour.
- 20sauce can be made with any left over stock.
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Nutritional Facts for Tamales
Serving Size: 1 (1700 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 113.7
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 1.7 g
- Cholesterol 15.2 mg
- Sodium 256.7 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 1.1 g
- Sugars 0.1 g
- Protein 5.9 g
The following items or measurements are not included: