Tamales

1. Soak corn husks in hot water until pliable.
2. Meanwhile, place meat in large pot. Cover with water. Bring to a boil and
    simmer until tender.
3. While meat is cooking, place chile pods in another pot. Cover with water.
    Boil for 15 minutes or until soft. Place chile pods, 5 cups water (from water
    in which pods boiled) and seasoning ingredients in blender. Blend until smooth.
4. Shred/cut cooked meat into small pieces. Save stock to prepare masa.
    Place meat and 5 cups chile mixture into pot. Cook for 10 minutes,
    stirring frequently. Proceed to MASA.


Tamales A spicy pork filling wrapped in thick corn dough, traditionally enclosed in corn husks and steamed. Often enjoyed on Christmas Eve.
• 2 pkgs. BUENO^® Corn Husks • 3 ½ lbs. boneless pork, lean • 28 BUENO^® Chile Pods, (stems & seeds removed, pods rinsed) • 5 cups water	• 2 tsp. salt or to taste • 4 cloves garlic, minced OR 2 tsp. BUENO^® Granulated Garlic • 1 tsp. BUENO^® Oregano, crushed
1. Soak corn husks in hot water until pliable. 2. Meanwhile, place meat in large pot. Cover with water. Bring to a boil and simmer until tender. 3. While meat is cooking, place chile pods in another pot. Cover with water. Boil for 15 minutes or until soft. Place chile pods, 5 cups water (from water in which pods boiled) and seasoning ingredients in blender. Blend until smooth. 4. Shred/cut cooked meat into small pieces. Save stock to prepare masa. Place meat and 5 cups chile mixture into pot. Cook for 10 minutes, stirring frequently. Proceed to MASA.
Masa The stone ground corn dough used in the recipe above.
• 3 cups lard or shortening • 5 lbs. BUENO^® Masa • 3 tsp. baking powder	• 5 tsp. salt • 3 cups meat stock from meat above
1. In a large bowl, beat lard until fluffy. Combine with masa. Mix well. 2. Mix in dry ingredients. 3. Slowly knead in meat stock until light and creamy. 4. Spread a 1/8 to 1/4 inch layer of masa over prepared corn husks. 5. Spread approximately 1/4 cup meat mixture over masa. 6. Fold longest sides toward center. Fold remaining sides and secure with corn husk strip. 7. Fill a large pot approximately 1/3 full of water. Place a colander in pot and place tamales on top. Make sure water does not touch tamales. Cover. Bring water to a boil. Lower heat and steam tamales over low heat for 1 to 1 ½ hours, adding water if needed. Makes 5 dozen tamales. Hint: If you leave masa standing before preparing tamales, add more water to create creamy consistency.
Back