Tamale Plate Recipe
Two Tamales. Choose from red chile pork or green chile & veggies. Served with pinto beans & Spanish rice, a side of red or green chile & garnished with lettuce & tomato.
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.
Tamales
Beans and Rice
Garnish
Method
Preparing the Tamales
- 1
Soak Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften.
- 2
Cook Pork for Red Chile Tamales
In a pot, boil the pork shoulder until tender. Shred the meat and mix with red chile sauce.
- 3
Prepare Veggie Filling for Green Chile Tamales
Sauté mixed vegetables with green chile until tender.
- 4
Make Masa Dough
In a bowl, mix corn masa with water and salt until a dough forms.
- 5
Assemble Tamales
Spread masa dough on the corn husks, add filling, fold, and place in a steamer.
- 6
Steam Tamales
Steam the tamales for about 1 hour or until the masa separates easily from the husk.
Cooking Beans and Rice
- 7
Cook Pinto Beans
Soak pinto beans overnight, then boil until tender, about 1-2 hours.
- 8
Prepare Spanish Rice
Cook rice according to package instructions, mixing in spices and tomato sauce for flavor.
Serving
- 9
Plate the Dish
Serve two tamales on a plate with a side of pinto beans, Spanish rice, a portion of red or green chile sauce, and garnish with lettuce and tomato.
