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  • Writer's pictureDairy Keen


It is getting closer to Super Bowl time. I don’t have a team I cheer for, I just love to cook for the party. I like to make food from the host city, this year it is Phoenix so I am going with Southwestern food. I got this recipe from my friend from Mexico. Of course I made it with ready to use ingredients as I didn’t want to spend the whole time making tamales. Have a fun party!



Corn Husk wrappers (found in the Mexican food section of your grocery store)

Put about 30 corn husk wrappers in hot water to soak for 30 minutes to 2 hours. Put something heavy on top of the wrappers to keep them under water. (Plate or pan lid)

Tamale Meat Filling

1⁄2 cup diced onion 2 cloves Minced garlic 1 TB oil 1 pound Hormel cooked boneless pork 2 tea. Chili powder 1 tea. Cumin 1 tea. Ground Red pepper (cayenne) 1 can (10 oz.) red enchilada sauce

In a medium sauce pan, sauté onion and garlic in the oil. Shred the meat with your fingers. Add meat to onions mixture, and add other ingredients. Simmer while making dough.

Tamale dough

3/4 cup solid shortening (Crisco) 1⁄4 cup butter, softened 3 cups Corn Masa Flour Mix for Tamales, (MASECA brand found in the Mexican food section grocery store) 2 tea. Baking powder 2 tea. Salt 14 oz. can chicken broth About 2 TB water or more as needed.

With an electric mixer and a large mixing bowl beat shortening and butter until fluffy. Add other ingredients. Add enough water to make the texture similar to peanut butter. Beat on high speed until dough has a lighter texture, about 5 minutes. To test to see if texture is right, take a piece of dough the size of a pea and put into a cup of cool water. If it floats it is ready. Makes enough dough for about 25 tamales.

To prepare tamales.

I find it easier to use only the larger sized corn husks for the tamales, but if they are too small just use two overlapping. Lay a wet husk on a flat surface. Dip your fingers in some water and using your fingers spread about 1/3 Cup of dough into a rectangle evenly over the wide end of the corn husk, should be about 1⁄4 inch thick 6 inches wide and 5 inches in length. Slightly drain the meat, keeping the sauce for serving. Place about a tablespoon of meat mixture in the center of the dough.

Keep about an inch clear around the edges. Fold all sides of the husk to the center covering the meat with the dough.

Wrap husk over dough. Fold the pointed end of corn husk up. You don’t fold the top of the tamale.

Place in a large steamer with the open end up and the bent seam up against the pan or against another tamale. Some people make ties from the corn husks and tie them shut. Place water in the steamer, make sure that the tamales aren’t touching the water, but so they are exposed to very hot steam. Cover pan with lid and steam for 1 hour. Check water level often. You can tell when they are done when they come off the husk easily. If you don’t have a steamer a metal “strainer” inside a large pan will work, or a rack in the bottom of a large pan.

When ready to eat, serve hot out of the steamer let each person unwrap their own tamale. (You don’t eat the corn husk,) Serve right out of the pan or top with remaining sauce, top with your favorite items; salsa, sour cream, chili, or cheese.

You can also use any other filling that you have. Try Black beans, cheese, or leftover taco meat. I like Pepper Jack Cheese. Create your own “style”. These freeze well, steam them and then freeze.

Pop into the microwave and you have a quick snack.

Gluten Free as is.


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