Rating: 4.25 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining.

Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.

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  • Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

Nutrition Facts

32 calories; protein 3.4g; carbohydrates 0.7g; fat 1.7g; cholesterol 10.3mg; sodium 15.3mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 4 stars
06/19/2009
This was ok on it's own, but true Mexican tamale meat has a few more ingredients in it. I used this basic recipe but added 3cl. garlic, cumin, oregano, chile colorado, and I used chicken broth instead of water. It was pretty good, but next time I'll throw in a chipotle chile with mole for a little smokey flavor. This is a great basic recipe to build upon! Read More
(140)

Most helpful critical review

Rating: 3 stars
07/22/2005
Nothing special. Read More
(8)
16 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/18/2009
This was ok on it's own, but true Mexican tamale meat has a few more ingredients in it. I used this basic recipe but added 3cl. garlic, cumin, oregano, chile colorado, and I used chicken broth instead of water. It was pretty good, but next time I'll throw in a chipotle chile with mole for a little smokey flavor. This is a great basic recipe to build upon! Read More
(140)
Rating: 5 stars
01/31/2004
I cooked this for use with tamales, but my children were so enticed by the smell, they kept eating it and wouldn't leave it alone! They just LOVED it, plain. Read More
(57)
Rating: 4 stars
12/26/2003
This recipe is as close as you can get to authentic...without flying to San Antonio. The recipe works very well with beef. Read More
(47)
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Rating: 4 stars
12/22/2003
This tastes really good. I preferred the pork to beef in tamales when I made both. Read More
(21)
Rating: 5 stars
04/19/2008
What a great recipe! This is easy to make and good in corn or flour tortillas with a little hot sauce. My family loved it! Read More
(14)
Rating: 3 stars
07/22/2005
Nothing special. Read More
(8)
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Rating: 5 stars
04/24/2009
Very nice very simple. Just ate it in wraps with mesclun and tomatoes. I cut up the onion not even realizing the recipe didn't call for chopped onion. Will leave the onion in one piece next time! Read More
(7)
Rating: 4 stars
08/31/2013
This is pretty much how we usually make our pork for tamales but then the pork is mixed with chili sauce green chiles and cheese so the pork itself doesn't need to be highly seasoned. I question the amount of pork for 16 servings. Is this supposed to be 16 tamales? You might be able to get 16 tamales out of this 1 pound of meat but I doubt it. I usually do 10 lbs at a time. When we are making tamales we don't just make a few. Read More
(5)
Rating: 4 stars
12/04/2014
I have never embarked on the task of making "authentic" Mexican tamales. Although I am Puerto Rican I want to try my hand at making these to expand my culinary skills and experiences. Based on other comments here I will give this untried-as-of-yet recipe a 4-star rating. The comments seem quite reasonable and since I've known my way about a kitchen seem perfectly valid and justifiable at a 4-star rating at this time. I hope to someday soon add my photos of my first tamale attempt. Wish me luck! Read More
(2)