• Cooking Time: 1 hour
  • Servings: 24
  • Preparation Time: 3 hours


Very few restaurants make tamales by hand. They have a machine that extrudes the. Perfect little fingerlings everytime. I want something a little bigger and more filling.


  • 2 Pound Pork Butt cooked and shredded (Can substitute chicken or beef)
  • Corn husks soaked in hot water
  • 1-1/3 cups shortening or lard
  • 4 cups Masa
  • 4 cups beef broth or water - lukewarm
  • 1 tsp salt
  • 2 tsp baking powder
  • Leave as is or add additional spices as desired


  • Sprinkle shredded pork with your favorite mexican spices. Cumin, garlic powder, onion powder, cayenne pepper, chili powder,and nutmeg are my suggestions.
  • Soak corn husks in hot water.
  • Whip shortening for several minutes on high speed. Add salt and baking powder. Alternate Masa and broth on low speed until all is incorporated.
  • Make your tamales and steam for one hour.
  • See video below to see how to cook the pork butt and how to construct a tamale. Or deconstruct in some cases...

Categories: Appetizer  Mexican  Steamer 

Website Credit: http://bigchefkitchens.com/homemadetamales.html

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