Raven Higheagle


Every year around the holidays most of the Mexicans in Houston start to make Tamales to sell on the streets. They usually go for 6 to 8 dollars for a dozen. I've had some really good ones and some really bad ones. I find that it is easier to make my own because they freeze really well.

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Makes about 30 dozen Tamales
1 Hr
30 Min
Stove Top


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1 (3) lb
package of lard
20 lb
masa harina
1/2 c
3 c
meat broth
1 c
chili blend, or more for a darker blend (chili powder)
2 (5) lb
pork roasts
2 (5) lb
beef roasts
pepper to taste
1/4 lb
garlic powder
1/4 lb
ground conino (cumin)
1 lb
chili blend (chili powder)
4 lb
corn shucks

How to Make Tamales


  • 1Melt lard and add to masa with salt, meat broth, and chili blend. Mix well. Set aside.
  • 2Boil meat in a large stock pot with salt, pepper, garlic, and comino. When meat is tender and well cooked all the way through, remove from stove and chop into fine pieces.
  • 3Put back in pot and re cook with salt and chili blend, to taste.
  • 4Prepare you corn shucks. Wash in sink about 3 or 4 warm water rinses. Leave soaking in warm water until ready to use.
  • 5Separate leaves of shucks, rub your masa mix on the rough side leaving room to fold top under.

    Add 1 heaping tablespoon of meat mixture down the middle of masa mix.
  • 6Fold the sides toward each other and the top under.

    You will need a 12 x 12 stock pot or tamale steamer.
    Lay some shuck leaves in the bottom of the pot.
    Use a small heat proof cup in the middle of the pot.
  • 8Stack the tamales at an angle all around cup all the way to the top.
  • 9Pour in 3 cups of water and cover with a wet clean white towel. Cook until done.

Printable Recipe Card

About Tamales

Course/Dish: Beef, Meat Appetizers, Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tags: For Kids, Healthy, Heirloom

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