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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


  • 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


  1. Melt lard and add to masa with salt, meat broth, and chili blend. Mix well. Set aside.
  2. Boil 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.
  3. Put back in pot and re cook with salt and chili blend, to taste.
  4. Prepare you corn shucks. Wash in sink about 3 or 4 warm water rinses. Leave soaking in warm water until ready to use.
  5. Separate 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.
  6. Fold 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.
  8. Stack the tamales at an angle all around cup all the way to the top.
  9. Pour 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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