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.
3.63 from 8 votes
Course Main Dish
Cuisine New Mexican, 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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