Tamales Recipe – Eats Now

Name: Tamales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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 (110u00b0 to 115u00b0); 1-1/2 cups butter-flavored shortening

Servings: persons

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 (110u00b0 to 115u00b0)
1-1/2 cups butter-flavored shortening

1
Place the first eight ingredients in a Dutch oven. Cover and bake at 325u00b0 for 3-4 hours or until meat is very tender.
2
Meanwhile, place corn husks in a large kettle; cover with cold water and soak for at least 2 hours.
3
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.
4
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.
5
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.
6
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 boneless pork shoulder butt roast (4 pounds), 4 cups water, 1 cup finely chopped onion, 1/3 cup adobo sauce, and more.

Yes, 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.

Tamales

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