Tamal Recipe
Our traditional homemade pork tamal wrapped in a corn husk. Served with rice and refried beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Tamal
Method
Preparation and Cooking
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes to make them pliable.
- 2
Make the Masa Dough
In a large bowl, beat the lard (or shortening) until fluffy. Gradually add the masa harina, baking powder, and salt, mixing well. Slowly incorporate the pork broth until a soft dough forms. The dough should be spreadable but not too wet.
- 3
Assemble the Tamals
Take a soaked corn husk and spread about 2 tablespoons of masa dough on the smooth side. Place 1-2 tablespoons of shredded pork and a spoonful of salsa verde in the center. Fold the sides of the husk over the filling and then fold the bottom up to seal the tamal. Repeat this process for all husks and filling.
- 4
- 5
Serve
Once cooked, remove the tamals from the steamer and let them cool slightly before serving. Serve with rice, refried beans, and additional salsa verde.
