On Line Cookbook

Tamales the Easy Way

Recipe Information
Mexican Tamales

Teresa Tubbs - Hayward, Ca.

Serves/Makes:8 dozen

  • 10 lbs (4.5 kg). meat - pork roast with bone in
  • 10 lbs (4.5 kg). corn masa prepared with chili
  • 2 packages cornhusks
  • 1 large can pitted black olives
  • 1 can chili sauce
  • 2 packages California Chili Powder
  • 1 box cornstarch
  • fresh garlic
  • salt
  • pepper
  • garlic salt
  • Soak cornhusks in hot water for several hours until soft.
  • Prepare Meat:
  • Trim as much fat as you can off raw pork roast.
  • Cut pork into medium size chunks.
  • Add to the water chopped garlic, season with salt, pepper and garlic salt.
  • Boil meat until done for about 30 to 45 minutes.
  • Drain meat and save the broth for sauce.
  • Allow meat to cool.
  • Shred meat.
  • Add more spices to taste.
  • Add 1 can of chili sauce.
  • Prepare Sauce:
  • In a large sauce pan make a paste with oil and flour - Not too thick.
  • Add meat broth and water to fill about 1/2 the pot.
  • In a separate bowl mix water with about 1/3 box of cornstarch to make a batter consistency.
  • Add cornstarch mixture to pot of water.
  • Mix 1 to 2 bags of California Chili Powder to water - Add to taste.
  • Bring to a boil.
  • Lower flame to simmering for sauce to absorb the seasonings.
  • Taste sauce and add seasonings if needed.
  • Simmer until sauce begins to thicken.
  • Add meat mixture to sauce.
  • Stir over medium heat until sauce thickens to your liking.
  • Cornhusk and Masa Preparations:
  • Use a spoon and spread a thin layer of prepared masa inside of the corn husks.
  • Leave approximately 1/2" from top of cornhusk without masa to allow for expansion when cooking.
  • Leave approx. 2" from botton of cornhusk so that you may fold the bottom.
  • Spoon meat mixture inside of masa cornhusk.
  • Roll closed folding the bottom up so meat will not fall out.
  • Store with open side up so meat will not fall out.
  • You may freeze to cook at a later time.
  • Cooking Preparations:
  • Steam frozen tamales for at least 2 to 3 hours our until soft.
  • Steam unfrozen tamales for about 1 hour until masa thickens and no longer raw.
I come from a long line of very good Mexican cooks. I did not inherit this trait. My mother showed me this simple way to still make tasty tamales. Now I can keep this family tradition alive and pass it along into the next generation. Enjoy.