Pork Tamales

Pork Tamales are a tradition on Christmas Eve. A spicy pork filling wrapped in thick corn dough, traditionally enclosed in corn husks and steamed.
3.70 from 49 votes
Course Main Dish
Cuisine New Mexican, Party Food, Traditional Family Favorites
Servings 60 tamales
Calories 193 kcal


  • 2 pkgs. BUENO® Corn Husks

Tamale Fill:

  • lbs. boneless pork lean
  • 28 BUENO® Chile Pods (stems & seeds removed, pods rinsed)
  • 5 cups water
  • 2 tsp. salt or to taste
  • 4 cloves garlic minced OR 2 tsp. granulated garlic
  • 1 tsp. BUENO® Oregano crushed


  • 5 lbs. BUENO® Masa
  • 3 cups lard or shortening
  • 3 tsp. baking powder
  • 5 tsp. salt
  • 3 cups meat stock (from meat above)


  • Soak corn husks in hot water until pliable.
    2 pkgs. BUENO® Corn Husks
  • Meanwhile, place meat in large pot. Cover with water. Bring to a boil and simmer until tender.
    3½ lbs. boneless pork
  • While meat is cooking, place chile pods in another pot. Cover with water. Boil for 15 minutes or until soft. Place chile pods, 5 cups water (from water in which pods boiled) and seasoning ingredients in blender. Blend until smooth.
    28 BUENO® Chile Pods, 5 cups water, 2 tsp. salt or to taste, 4 cloves garlic, 1 tsp. BUENO® Oregano
  • Shred/cut cooked meat into small pieces. Save stock to prepare masa. Place meat and 5 cups chile mixture into pot. Cook for 10 minutes, stirring frequently.


  • In a large bowl, beat lard/shortening until fluffy. Combine with masa. Mix well.
    5 lbs. BUENO® Masa, 3 cups lard or shortening
  • Mix in dry ingredients.
    3 tsp. baking powder, 5 tsp. salt
  • Slowly knead in meat stock until light and creamy.
    3 cups meat stock


  • Spread a 1/8 to 1/4 inch layer of masa over prepared corn husks.
  • Spread approximately 1/4 cup meat mixture over masa.
  • Fold longest side of corn husk toward center. Fold remaining sides and secure with corn husk strip.
  • Fill a large pot approximately 1/3 full of water. Place a colander in pot and place tamales on top. Make sure water does not touch tamales. Cover. Bring water to a boil. Lower heat and steam tamales over low heat for 1 to 1.5 hours, adding water if needed.


Makes 5 dozen tamales.


Calories: 193kcalCarbohydrates: 14gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 16mgSodium: 232mgPotassium: 128mgFiber: 2gSugar: 1gVitamin A: 63IUVitamin C: 0.1mgCalcium: 174mgIron: 1mg
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