KRWG's 5th Annual Tamale Confidential

Dec 13, 2019

KRWG's 5th annual Tamale Confidential. Listen for traditional along with vegetarian recipes. 

Juan Morales Holiday Tamales


5 lb of masa

2 cups of melted lard

16 oz of puree chile

5 tablespoons of salt

Chile Sauce

20 pods of Hatch Red Chile

Pull stems of chile, bring to a boil, about 20 min. Place chile pods in blender add 3 cups of water, 5 tablespoons of salt, pinch of oregano, 4 tablespoons of granulated garlic. Liquify and place mixture in sieve. Place aside in separate bowl.


10 lbs of pork cushion

20 cloves of garlic

2 tablespoons of salt and pepper

Water to cover meat

Boil meat until tender. Cook slightly and shred. Save the broth. Saute the shredded meat in a dutch oven. Add 3 cups of chile sauce. Simmer for 15-20 minutes, stirring gently but frequently.

Corn Husks

Buy cleaned and dried corn husks. Separate them and soak them in warm tap water in large container. Measure the width of the husk , tearing off anything more than 6 inches. Spread with a thin layer of masa and fill with 1 ½ tablespoons with red chile  meat . Fold each side of the corn husk over the meat portion to cover the seam. Place the seam side down on the cookie sheet as you continue making the rest of the tamales.

Use an all purpose 5 gallon pot with lid and steamer insert. Pour four cups of meat broth in the pot and place tamales seam side down and stagger them in the pot, adding multiple layers of tamales to allow the steam to properly surround the tamales during the cooking process. Once to top of pot any left-over husks can just be put on top to give them extra moisture while cooking. Cover and bring to a boil about 2 hours. Remember during this process to ensure there is enough broth, reduce the heat to a medium low steam for 1 hour. To check if they are ready pull 1 out and if the masa pulls apart from the husk, they are ready! Enjoy with Family!