Nutritional Info

Nutrition Facts

Serving Size 1 (204g)

Calories 836
Calories from Fat 566 (68%)
Amount Per Serving %DIV
Total Fat 62.9g 97%
Saturated Fat 27g 135%
Monounsaturated Fat 28.8g
Polyunsaturated Fat 7.1g
Trans Fat 0.0g
Cholesterol 138.8mg 46%
Sodium 3534.1mg 154%
Potassium 644.9mg 14%
Total Carbohydrate 30.3g 10%
Dietary Fiber 2.2g 9%
Sugars 10.3g
Protein 26.2g 52%

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Authentic Mexican Tamales

100% would make this recipe again!
Recipe Description
Traditional Mexican tamales, are my family's favorite Chritsmas tradition. tender masa dough surrounds succulent carnitas-shredded pork flavored with chiles and onions make this recipe spectacular.
Prep time
1 hr
Cook time
3 hr
Ready In
4 hr


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  salt
1 1/3 Cup(c)  butter
4 Cup(c)  masa falour
1/2 Pound(lb)  dried corn husks
4 Pound(lb)  pork shoulder **
1/3 Cup(c)  lime juice*
1   jalapeno chili*
3/4   chicken broth*
1/3   chopped cilantro *
1 1/4 Pound(lb)  tomatillos*
2 2/3 Cup(c)  chicken broth
12 Ounce(oz)  chipolte chilles canned**
2   bay leaves **
1 Teaspoon(t)  cumin **
1 Tablespoon(T)  coriander seeds **
1 Tablespoon(T)  cumin**
4 Cup(c)  chicken broth**


Prepare Masa Dough and Tomatillo Salsa; refrigerate. Prepare Carnitas.

Masa Dough:

In a medium-size bowl, beat 1 1/3 cups (2/3 Ib.)lard, butter, margarine, or solid vegetable shortening with an electric mixer (use paddle attachment if you have one) until fluffy. Blend in 4 cups dehydrated masa flour (corn tortilla flour); 2 teaspoons salt (optional); and 2 2/3 cups warm water, chicken broth, or beef broth. Continue to beat until dough holds together well. If made ahead, let cool; then cover and refrigerate for up to 3 days. Bring to room temperature
before using.

Tomatillo Salsa:

Remove husks from 1 1/4 pounds tomatillos. Rinse tomatillos and arrange in a single layer on a baking sheet; bake in a 500 degree oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with 1/3 cup chopped cilantro and 1 small fresh hot chile (such as jalapeno or serrano). Stir in 3/4 cup chicken broth and 1/3 cup lime juice; season to taste with salt, if desired. If made ahead, cover and refrigerate for up to 2 days.


In a 5- to 6-quart pan combine 1 bone-in pork shoulder or butt roast (4 to Sibs.); 4 cups chicken broth; 1 large onion, quartered; 1 tablespoon each coriander seeds and cumin seeds; 1 teaspoon dry oregano; 2 dry bay leaves; and 3 canned chipotle chiles in adobo sauce (optional). Add enough water to cover meat. Bring to a boil; then reduce heat, cover, and simmer until meat is tender enough to pull apart easily (3 to 4 hours).

Lift meat from pan (reserve broth for other uses, if desired). Place meat in a large baking pan and bake in a 450 degree oven until sizzling and browned (about 20 minutes). Let meat cool slightly; then shred with 2 forks, discarding bones and fat.


Sort through corn husks, discarding silk and other extraneous material. Place husks in a large baking pan, cover with warm water, and let stand until pliable (at least 20 minutes) or until next day. When ready to use, drain and pat dry.

For each tamale, select a wide, pliable husk. Lay husk flat, with tip pointing away from you. Evenly spread 2 tablespoons Masa Dough down center of husk, forming a rectangle adjacent with one side of husk, an inch from opposite side, an inch
from bottom, and 3 inches from tip. If husk is not wide enough, use some of the dough to paste another husk onto back of first.

Spoon 2 rounded tablespoons Carnitas in center of dough. To enclose meat, fold husk so dough edges meet, wrapping plain part of husk around outside of tamale. Fold bottom end of husk over body of tamale; then fold in tip. Place, seam side down, on a tray; cover with damp paper towels until all tamales have been prepared.

To steam, place a rack in a 12- to 14-quart pan and pour in boiling water to a depth of 1 inch. (Water should not reach tamales; if rack is too low, rest it on 2 small empty cans.) Stack tamales in steamer, arranging loosely so steam can circulate. Bring water to a boil; cover pan and adjust heat to keep water at a steady boil. Cook, adding boiling water as needed to maintain water level, until dough is firm and does not stick to husk; open a tamale from center of pan to test (about 1 hour).

Serve tamales hot or keep warm in steamer over low heat for up to an hour. To serve, peel off husks. Offer Tomatillo Salsa to add to individual servings.

Additional notes

no * = Masa Ingredients

* = Tomatillo Salsa Ingredients

** Carnitas Ingredients

oh so delicious!

oh so delicious!

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