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Unconventional but tasty, these are not overly complicated and they turn out beautifully light and fluffy.


  • 1 center cut pork roast, cut into cubes
  • 2 tablespoons Mexene seasoning
  • 1 tablespoon canola oil
  • 1 medium sweet onion, diced
  • 2 cups chicken broth
  • 2 tablespoons minced sundried tomatoes
  • 3 cups masa mix
  • 3 cups chicken broth, hot
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 bag corn husks, separated and soaked in warm water 30 minutes


  • Brown the pork in a large Dutch oven with the canola oil and seasoning.
  • Stir in the onion and cook until it just begins to soften.
  • Add the chicken broth, cover, and simmer about 2 hours or until quite tender.
  • Remove pork to a cutting board and shred with a fork, set aside.
  • Return broth to the heat, stir in sundried tomatoes and cook over high heat until reduced to about 1/2 cup.
  • Remove from heat and stir in reserved pork.
  • Whisk together masa mix, salt and baking powder. In a large bowl, whisk together shortening and hot chicken broth.
  • Gradually whisk in dry ingredients until you get a consistency of thick pudding- you may not need all of it.
  • To assemble, lay out a husk on a flat surface and smear about 2 tablespoons dough into a 3 inch oval.
  • Spoon 1 tablespoon pork mixture into the center. Fold husk up from the bottom, in from the sides and then over from the top and tie with a bit of torn husk.
  • Once all the tamales are formed, place in a single layer in a steamer and steam for about 20 minutes or until dough pulls away easily from the husk.

Categories: Pork  Savory 
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