Tamales are the tasty result of a painstaking cooking event that is great fun in both the making and the eating! Our masa is made with ancestral non-GMO masa harina from Purcell Mountain Farms. Our lard is organic from Tendergrass Farms. If you want to throw discretion to the wind, pick up a 5 pound bag of masa and some lard at Walmart and have at it!

Let’s Make Tamales!



12 qt. stock pot

Measuring cup(s) and spoons(s)

Pressure Cooker, Instant Pot or traditional steamer all with a cooker basket so the tamales are above the water line in the pot

Several bowls large and small

Large spoons

Qt. size plastic bags


The Meat:

4 boneless skinless organic free-range chicken breasts,

or 2 lbs. grass-fed lean beef roast or pork roast cut in 2 in. cubes

2 cloves garlic peeled

1 tbs. salt

6-10 white or black peppercorns

The Masa:

2 cups masa harina

1 tbs. baking powder

2/3 cup lard or palm shortening

2 cups reserved chicken, beef or pork stock

To Build:

3 dozen corn husks

Shredded meat

2 cups enchilada sauce

Optional ingredients, such as pineapple


Submerge corn husks in large bowl of warm water and soak for at least 30 minutes

The Meat:

Bring 8 cups water to boil in 12 qt. stock pot

(Note, some of the water will be removed during cooking to make the masa)

Add the salt, peppercorns and whole garlic cloves

Add the meat, and reduce heat to maintain high simmer

Simmer chicken for 30-45 minutes; beef and pork for 1.5 hours

Note, pre-cooked meats are fine, especially smoked pork

The Masa:

While the meat cooks, prepare the masa as follows

Combine masa and baking powder in stand mixer or food processor

Add lard or shortening and combine until just incorporated

Remove 2 cups of the meat broth and add enough broth to yield a thick but wet dough

Cover masa dough with damp cloth rest for at least 20 minutes

Prepare the Tamales:

A few minutes before adding the prepared tamales, add 2 cups water to your cooker of choice, whether pressure cooker, Instant Pot or traditional steamer and set on low heat to warm up the water

Shred cooked meat with two forks

Combine meat and enchilada sauce in bowl

Remove a corn husk and dry with a towel

Flatten a corn husk on a dry kitchen towel on the kitchen counter

Spoon enough masa to coat the husk entirely using a plastic bag to spread and press the masa over the entire husk about ¼ in. thick. Be sure to leave a ½ in. space at wide end of husk

Spoon the meat mixture (and any additional ingredient such as pineapple) into the center of the spread out masa

Roll the husk to close it tightly around the meat and filling and fold the bottom over one time

Add the tamales to the cooker basket open end up



When the tamales are in position in the cooker basket cover the pressure cooker or Instant Pot and cook on high for 45 minutes. If using traditional steamer, cook for 2 hours.

Serve with more enchilada sauce, avocados, salsa, table creama and cheese.

Let your imagination be your guide!

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