Pork Tamales. Recipe

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Pork Tamales.

yolanda garibay


This recipe has been in my Family for many years, I know there are may recipes for Tamales and they are all very good but our Family prefers this version because by adding the guajillo sauce to the masa it will give more flavor, originally we used New Mexico pods but its a matter of taste, sometimes we mix both guajillo and new mexico, please try it, you will like it!

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20 to 30 tamales
1 Hr 45 Min
1 Hr 30 Min
Stove Top


5 lb
prepared maza
2 bag(s)
corn husks
1 bag(s)
guajillo chile pods (dried)
3 small
1 tsp
oregano, dried
1 large
pork picnic shoulder( about 5 to 7 lbs)
1 large
steamer pot


2 large
bay leaf
1 medium


1wash and cut meat in large pieces, boil until tender with salt, garlic, onion and bay leaf, let it cool.
2clean the seeds from guajillo pods, rinse, boil water, remove from fire and add guajillo pods, cover and leave them until soft, discard water and cool down, add cool clean water, garlics, salt to taste, a pinch or two of oregano and blend until very smooth, strain adding a little water if to thick, in a large pan add some lard or oil and add 1 1/2 Tablespoon flour then add blended and strained guajillo stirring so it wont get lumps, salt to taste, let it cool.
3now you are ready to cut or shred meat, add the guajillo sauce to meat but save about 1/2 cup for the masa, mix sauce with masa+ 1/8 teaspoon baking powder(optional)
4clean your corn husk and deep in boiling water until soft, discard water, now you are ready to spoon some masa into a corn husk about a large spoon in the middle, then add meat + sauce ( you can mix sauce and meat also if desired) wrap your tamal and fold, then place in a steamer adding salt in the water and steam them about 1 1/2 hrs, let cool down a little and serve.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican