Ingredients

How to make it

  • Filling:
  • You'll want to start by slow roasting your Pork.
  • The slower the better, It usually takes me the good part of a day.
  • You want to seal in the flavor, After roasted let it set and cool.
  • In a heavy pan melt down your 4 Tablespoons of Lard.
  • Cook your onions and Garlic 2-5 minutes and add your seasonings and Pre roasted meat..
  • Once your meat is brown add enough water or stock to cover the meat.
  • Simmer until the meat falls apart. Once done set aside to cool while you prepare your Masa.
  • Tamale Masa:
  • In a small bowl put your 1 1/3 cup of lard into bowl and beat it until creamed with a mixer.
  • Now add your water and bouillon and salt and baking powder to this.
  • Now add your Masa slowly 1 cup at a time till well mixed.
  • You'll know when it's right, It will be a nice spongy dough.
  • If it gets to dry as your mixing don't hesitate to add another 1/4 cup of water.
  • Now your ready to assemble your Tamales!!
  • All you have to do now is get out your Pre soaked Corn Husks and do your thing.:)
  • For this step I usually use a good size medal spoon.
  • The key to Northern Tamales is to not get your dough to thick.
  • You want to get ample Masa to filling ratio.
  • It really doesn't matter if the big end is completely closed.
  • The Masa will close the filling in. You will usually get between 3 1/2 to 4 Dozen Tamales depending on how big you make them.
  • Once there all put together, Steam them 2-3 hours.
  • Enjoy the labor of Love!!! :)
  • NOTE: If you want to kick up your Tamale dough up a knotch add 2 Tablespoons of Mexican Chili seasoning to it.:)

Reviews & Comments 11

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    " It was excellent "
    linebb956 ate it and said...
    Yep...real deal! YummmmmmmY!
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  • lam 6 years ago
    I've always love tamales and previous attempts have not gone well. I'm going to give these a try... thanks
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    " It was excellent "
    linebb956 ate it and said...
    Thank God I have a friend who's mom makes them every year for us! These sound a lot like hers
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  • annieamie 6 years ago
    Pork tamales are the best! Thanks so much for the recipe. I'm going to roll these up in coffee filters as I don't have any husks! They're going to be a big hit!T
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    " It was excellent "
    lunasea ate it and said...
    Wow, Shawn - I made your tamales early this afternoon and they were so wonderful, flavorful and delicious! It took me a while to get the hang of making them, but then I settled in and had a ball with the process and the results. Great recipe - and thanks again, hon! *hugs* ~ Vickie
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  • rosemaryblue 6 years ago
    I absolutely love, love tamales! And thank you for this recipe! :)
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  • knoxcop 6 years ago
    I really like what you've done here with the chicken base in the masa. Never heard of that, but I see that it would add a good depth of flavor! This is one of those projects that I'd get a good friend to help with, and freeze up a freezer full for each of us. Hmmmm....Sounds like a plan! Thanks,
    --Kn0x--
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  • daisey11 6 years ago
    Tamales are good. I ate my first tamale this past summer and I really loved the flavor and I decided I would someday make them. So now I can with your recipe...Thanks...
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  • conner909 6 years ago
    I love tamales and making them is more fun when there are 2 or 3 in the kitchen and you get an assembly line going! I make them about every other New Year's and they are a lot of work. Wrapping them in the corn husks takes a little practice and having Latino friends sure helps a lot! Good post!
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    " It was excellent "
    lunasea ate it and said...
    You know...I love tamales. No, I adore tamales. I have always wanted to make tamales at home. Alas, I have never attempted to do so. Something about making them has always intimidated me a little...and that's unusual for me.

    I am saving your recipe to try on a nearby weekend. I really want to make these. Great post - thanks! And I'll report back when I make these babies... =)
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  • coffeebean53 6 years ago
    Awesome I love tamales. Saving this one to try soon. Thanks for a great post. :)
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