Traditional Tamales (Pork)
360 mins (prep 120, cooking 240)
11 ingredients
50 servings
This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, Chile Verde Con Cerdo (Green Chili With Pork). Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see posted in the Mexican cooking forum.

Categories:  technique , north-american , mexican , taste~mood , meat , pork , spicy , number-of-servings , oamc~freezer~make-ahead , time-to-make , steam ,
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Serving Size (85.3 g)
Servings 50
Amount per Serving
Calories 85.62 Calories from Fat 37.71
% Daily Value *
Total Fat 4.19g 322.34%
Saturated Fat 0.97g 243.66%
Trans Fat 0.47g %
Cholesterol 0.0mg 0.0%
Sodium 184.89mg 385.19%
Total Carbohydrate 11.27g 187.87%
Dietary Fiber 1.01 g 202.41%
Sugars 0.7 g %
Protein 1.45g 145.13%
Vitamin A 87.39IU% Vitamin C 5.73mg%
Calcium 30.3mg% Iron 1.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork butt, medium onion, dried corn husks