Pork Tamales – a delicious recipe with Pork Shoulder, Water, Chile Powder, Oregano, Cumin, Garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile. Using a fork, shred the meat and place into a pan. Add 1-1/2 cups of the broth, chili powder, oregano, cumin and garlic. Simmer for 20 minutes or until meat is tender.
2
Cream lard in a mixing bowl. Add masa flour and mix. Add enough of the broth to make the dough spreadable with a table knife.
3
Rinse the husks and soak in water until pliable. Spread the center portion of the husk with 2 Tbs. of masa. Top with chile meat mix. Vary both amounts to your taste. Fold the sides of husks toward the center, the bottom up and the top down. Tie each husk with a narrow corn husk strip.
4
Pour 2 in. of water into a large kettle and arrange the tamales on a rack above the water level. Steam the tamales for about 40 minutes.
1125
kcal
Calories
64
g
Fat
6
g
Carbs
123
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 pounds Pork Shoulder, 6 cups Water, 8 Tablespoons Chile Powder, 1/8 teaspoon Oregano, and more.
Yes, Pork Tamales falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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