Jun 09 2026
Restaurants›Amigos Grill & Cantina›Tamales Spread Recipe

Tamales Spread Recipe

Inspired by Amigos Grill & Cantina
Time3h
Serves4

Two large, homemade pork tamales smothered in pork chile or chile verde. Served with beans and rice

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Ingredients

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Tamales

Pork Chile or Chile Verde

Beans and Rice

Method

Tamales Preparation

  1. 1

    Cook the Pork

    In a large pot, add 2 lbs of pork shoulder and cover with water. Bring to a boil, then reduce to a simmer and cook for 2-3 hours until the pork is fork-tender. Remove from pot and shred the meat.

  2. 2

    Prepare the Masa

    In a large bowl, combine 4 cups of masa harina, 1 tsp of salt, and 1 tbs of baking powder. In a separate bowl, beat 1 cup of lard (or vegetable shortening) until fluffy, then mix in 2 cups of chicken broth gradually until the mixture is smooth. Combine the wet and dry ingredients until fully incorporated.

  3. 3

    Soak Corn Husks

    Soak 20 pieces of corn husks in warm water for about 30 minutes until softened.

  4. 4

    Assemble the Tamales

    Take a soaked corn husk, spread about 1/4 cup of masa mixture onto the husk, add some shredded pork in the center, fold the sides over the filling, and then fold the bottom up to secure. Repeat with remaining husks.

  5. 5

    Steam the Tamales

    Place the tamales upright in a steamer pot, cover, and steam for about 1 to 1.5 hours or until the masa is firm and pulls away easily from the husk.

Pork Chile or Chile Verde Preparation

  1. 6

    Prepare the Sauce

    In a skillet, heat 2 tbs of olive oil over medium heat. Add the chopped onion and garlic; sauté until soft. Add the chopped tomatillos, minced jalapeños, and chopped cilantro, cooking until tomatillos break down.

  2. 7

    Cook the Pork

    In a separate pot, add 1 lb of pork shoulder and cover with water. Bring to a boil and then simmer for 1.5 hours until tender. Shred the pork and add it to the sauce mixture. Season with salt and pepper, and simmer for an additional 20 minutes.

Beans and Rice Preparation

  1. 8

    Cook the Beans

    In a pot, combine 1 cup of pinto beans, 2 cups of water, and 1 tsp of salt. Bring to a boil, then reduce to a simmer and cook until beans are tender, about 1-1.5 hours.

  2. 9

    Cook the Rice

    In another pot, add 1 cup of rice and 2 cups of water with 1 tsp of salt. Bring to a boil, then cover and reduce to low heat. Cook for 18-20 minutes until rice is fluffy.

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