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These are so good and well while the time they take to prepare. If you steam on top of your stove use medium heat & watch closely. Next time I'm going to make an extra cup of the Red Chili Sauce to top each tamale with a tsp or so before serving. These were so good and Karen, thanks for all the help!!

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Charlotte J January 28, 2002

Delicious! These are a lot of work, but the end result is sooooo good! I froze them individually in foil, and then packaged them in freezer bags so that I can take them out as needed and microwave them. I did not change the recipe at all, as this is the first time I've made tamales. Thanks for a great recipe, Karen! :o)

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Terri F. April 02, 2002

My daughter and her boyfriend came to our house last sunday. We spent the afternoon making tamales (150). We had a great time. The tamales were excellent! Best I have ever had. We made half of them with chicken and the other half pork.I used Thai peppers grown by a freind of mine (quite spicy) they were excellent. I didnt understand the direction of using 15 large peppers. How big is a large pepper? So I used 30 Thais per batch. Thank you for a great recipe and a lovely afternoon.

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David Fallen July 26, 2002

I have been looking for a tamale recipe just like my grandpa used to make. This is IT! Thanks so much for posting it.I can't wait to try it.

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Auntie Jan March 24, 2002

This is Excellent! I've made beef tamales before but never pork. I really thought these are wonderful! Thank You So Much!

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Sheri-BDB March 27, 2003

I made these tamales along with chicken and beef before Christmas and these were our favorite. Thanks Karen, good basic recipe I will use again and again. As others have said, a lot work but what tamales aren't.

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MEA2 January 18, 2003

Wow! This one is WORTH the work! Thanks

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VO May 13, 2002

Karen, have your ears been buring today?! I got so many compliments on these and I kept telling everyone about this lady in CO named Karen whose recipe they were enjoying. Great tamales. I didn't get quite 50 out of the masa harina mixture, but I do have the filling left over so I will make more. Also, my bag of husks said to soak for a minimum of 2 hours, so I soaked mine longer than the recipe suggested. I used my pasta insert in my stock pot for a steamer and it worked great! I will make these again.

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Mysterygirl May 06, 2002

I have been making tamales for years with my Tamale machine(tio carlos tamale king of Ft. Worth). A little hint to make steaming your tamales a breeze: Stack 6 tamales on a square sheet of aluminum foil(3-2-1)laying all 6 in the same direction. Roll up both sides of foil and fold down to the tamales and then fold ends. Remember to fold one end a different direction(either out or in) than the other to mark which end has the open top of the tamales. Lay in steamer with tops up in the foil and fill steamer. This technique keeps the tamales intact and dry during steaming, plus they are ready for the fridge or freezer.

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Chef Hill December 30, 2006

Do not steam for 40 minutes maza will be raw. Steam for 1.5 hours. Use lard rather than shortening and do not add so much water to the sauce.

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Yeller504 December 31, 2011
Traditional Tamales (Pork)