Recipe Pork Tamales Chef Mickey’s Contemporary Resort

YIELD: Serves 6


4 pounds Pork Shoulder
6 cups Water
8 Tablespoons Chile Powder
1/8 teaspoon Oregano
1/4 teaspoon Cumin
2 teaspoon Garlic
1 teaspoon Salt
5 pounds Masa Harina
1 pounds Lard
Pork Broth
1 pk. Corn Husk


Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile. Using a fork, shred the meat and place into a pan. Add 1-1/2 cups of the broth, chili powder, oregano, cumin and garlic. Simmer for 20 minutes or until meat is tender.

Cream lard in a mixing bowl. Add masa flour and mix. Add enough of the broth to make the dough spreadable with a table knife.

Rinse the husks and soak in water until pliable. Spread the center portion of the husk with 2 Tbs. of masa. Top with chile meat mix. Vary both amounts to your taste. Fold the sides of husks toward the center, the bottom up and the top down. Tie each husk with a narrow corn husk strip.

Pour 2 in. of water into a large kettle and arrange the tamales on a rack above the water level. Steam the tamales for about 40 minutes.