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Roasted Pork and White Corn Tamales


  • 2 cups of mixed White Corn Flour and Roasted White Corn Flour (equal portions)

  • ¼ teaspoon salt

  • ½ teaspoon baking powder

  • 1/8 teaspoon ground cumin

  • 1/8 teaspoon ground coriander

  • ¼ cup shortening

  • ½ cup + chicken or vegetable broth

  • ½ lb. roasted shredded pork

  • 1 can (4 oz.) green chilies, chopped

  • ½ onion, diced

  • 1 cup sharp cheddar cheese, shredded

  • 14 corn husks soaked for 2+ hours in cold water

  • Optional: sour cream, hot sauce


  1. Mix dry ingredients with mixer, add shortening then liquid until play-dough like consistency.

  2. Combine pork, chilies, onion, and cheese in a separate bowl.

  3. Spread about ¼ cup of dough onto damp husk and spread evenly with fingers or rubber spatula, dip in water to help spreading. Spread evenly about ¼ inch thick, leaving top flat part and pointy part of husk empty about 1-2 inches from the top.  Put pork filling in center of masa.

  4. Roll and tie pointy bottom side folded up, then steam (use a steamer that sits well above the water and has a tight lid) with open flat end of husk standing end up for about 2 hours.

  5. Add hot water to the pot every 20 minutes to prevent pot from going dry.

  6. Remove tamales with tongs, serve hot with sour cream and hot sauces on the side.

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