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Pork Tamales

Serve with hot chocolate.

Northgate Gonzalez Market® premade dough will save you time since you’ll only need to fill your corn husks with the stew, wrap and cook. Don’t hesitate to make these pork tamales in a tomato

Total Time: 60 hours
Serves 10


4 cups wáter for the salsa
10 pieces tomato for the salsa
5 pieces guajillo chile for the salsa
8 pieces chile de arbol for the salsa
1 piece onion for the salsa
5 cloves garlic for the salsa, roasted
1 teaspoon cumin for the salsa, whole and toasted
1 Tablespoon salt for the salsa
2 pieces allspice for the salsa
5 cups water to cook meat
½ piece onion to cook meat
5 cloves garlic to cook meat
Salt to cook meat as needed
3 lb pork maciza (butt/shoulder) diced
2 Tablespoons oil
Corn Husks as needed
2 cups water for steamer
1 - 5 lb package Northgate® premade dough

Easy Directions

1 In a small saucepan, bring water to a boil and cook tomatoes, guajillo chile, chile de Arbol, onion, and garlic until chiles soften. Drain and reserve. 

2 Blend together the reserved ingredients with cumin, salt, and pepper until smooth.

3 Heat water in a small saucepan and cook pork meat, onion, garlic, and salt together. Drain meat and set aside.

4 In a small saucepan, heat the oil and cook the salsa. Add the reserved meat and cook for 15 minutes or until slightly reduced. Adjust seasoning to taste and reserve. 

5 Steep corn husks in a container full of hot water for 10 minutes or until soft. Set aside.

6 Place two tablespoons of tamale dough on an extended corn husk. Using a spoon, make a well in the center and fill with the pork maciza and salsa Roja mixture. Wrap in the shape of a tamale and set aside.

7 Fill a tamale steamer pot with water and a clean coin. Adjust the steamer rack and arrange tamales. Cover and cook for 1 hour or until tamales are cooked through and fluffy.

8 Serve tamales and enjoy.