Uploaded March 2020 | Updated September 2026, 1 day ago
The video you guys have been waiting for! Our pork tamale recipe! This is just our own version of pork tamales- share your recipe down below!
RECIPE:
3 lbs shredded pork butt (we smoked ours on our smoker- 8 lb bone in pork butt yields about 4 lbs of shredded pork)
6 cups Masa Mix
1 package corn husks
2 packages ancho chiles (8-12 chiles)
8 cups chicken broth mixed with leftover water from soaking ancho chiles
1 bar crisco
1 T cumin
1 T salsa/hot sauce mix
1 T garlic powder
1 T nature's seasons
BBQ seasoning for pork
2 T jalapeno juice
2 T chipotle sauce
salt and pepper to taste
1. Generously season and smoke pork butt. Mike slow cooked ours on our smoker for about 12-14 hours until it reached about 200 degrees F.
2. Soak corn husks for 4-12 hours in warm water; use a heavy bowl to keep husks submerged.
3. To rehydrate the chiles: In about 8 cups of water, add both bags of ancho chiles. Bring the water to a boil and remove from heat once it is boiling. Cover and let stand about 15 minutes until the chiles are soft and pliable.
4. Reserve water from chiles. Place chiles in blender. In the water from the chiles, add chicken bouillon accordingly or to taste; we use a bouillon paste. Add 3 cups of this broth to the blender as well as all spices; salsa mix, garlic powder, cumin, salt, pepper, nature's seasons. Blend the chile/broth mix. Taste the sauce!! If it needs something add it now and re-blend.
5. Make the masa. Add 6 cups of masa mix to your mixer. We generally followed the directions on the package for 6 cups of masa. The crisco amount was perfect- 1 bar/package. We then added 5 cups of broth, 1 cup of the sauce we made in step 4. Transfer masa to a separate bowl.
6. Put all shredded pork in mixer. Add remaining chile sauce you made in step 4. Add jalapeño juice and chipotle sauce.
7. Set up your work station! Pork mix, masa, and corn husks. Assemble the tamales! Take a corn husk, spread about 3 T of masa on corn husk with rubber spatula and spread evenly across bottom 1/2 of corn husk. Place 1-2T of pork mix and ROLL. See video for example of rolling. Then tuck the bottom of the husk up and pat the masa over the pork at the open end. Place on a cookie rack and repeat the process until all of your masa and pork mix are gone!
8. Instant Pot! Put about 1/2 to 1 cup of water on the bottom of your instant pot and place wire rack in. Place tamales open end up and fill 'er up! Cook the tamales for about 35-45 minutes on pressure cook setting. Let them cook all the way through the natural depressurizing cycle. Total time is about 1.5 hours. If they seem a bit sticky still, cook them again for another 10-15 minutes. This will depend on how many tamales you put in at once.
9. TADA! Tamales! Let them cool! This will yield about 40 tamales. We freeze our tamales into portions and microwave to reheat. Our tip to you- if you plan to reheat these, be sure you don't overcook them initially. Leave them a bit sticky so the masa doesn't dry out when you reheat!
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I am a young mama of 2 kids- a 3.5 year old little girl and a baby boy! I share my life and tips with you guys here on my channel, and hope you join my little community I have here! Women empowering women is what we need in this world. Be you, sweets.
••Some of the links above may be affiliate links- no additional cost to you, but you support me and my family by using these links and we appreciate it more than you will ever know!
The video you guys have been waiting for! Our pork tamale recipe! This is just our own version of pork tamales- share your recipe down below!
RECIPE:
3 lbs shredded pork butt (we smoked ours on our smoker- 8 lb bone in pork butt yields about 4 lbs of shredded pork)
6 cups Masa Mix
1 package corn husks
2 packages ancho chiles (8-12 chiles)
8 cups chicken broth mixed with leftover water from soaking ancho chiles
1 bar crisco
1 T cumin
1 T salsa/hot sauce mix
1 T garlic powder
1 T nature's seasons
BBQ seasoning for pork
2 T jalapeno juice
2 T chipotle sauce
salt and pepper to taste
1. Generously season and smoke pork butt. Mike slow cooked ours on our smoker for about 12-14 hours until it reached about 200 degrees F.
2. Soak corn husks for 4-12 hours in warm water; use a heavy bowl to keep husks submerged.
3. To rehydrate the chiles: In about 8 cups of water, add both bags of ancho chiles. Bring the water to a boil and remove from heat once it is boiling. Cover and let stand about 15 minutes until the chiles are soft and pliable.
4. Reserve water from chiles. Place chiles in blender. In the water from the chiles, add chicken bouillon accordingly or to taste; we use a bouillon paste. Add 3 cups of this broth to the blender as well as all spices; salsa mix, garlic powder, cumin, salt, pepper, nature's seasons. Blend the chile/broth mix. Taste the sauce!! If it needs something add it now and re-blend.
5. Make the masa. Add 6 cups of masa mix to your mixer. We generally followed the directions on the package for 6 cups of masa. The crisco amount was perfect- 1 bar/package. We then added 5 cups of broth, 1 cup of the sauce we made in step 4. Transfer masa to a separate bowl.
6. Put all shredded pork in mixer. Add remaining chile sauce you made in step 4. Add jalapeño juice and chipotle sauce.
7. Set up your work station! Pork mix, masa, and corn husks. Assemble the tamales! Take a corn husk, spread about 3 T of masa on corn husk with rubber spatula and spread evenly across bottom 1/2 of corn husk. Place 1-2T of pork mix and ROLL. See video for example of rolling. Then tuck the bottom of the husk up and pat the masa over the pork at the open end. Place on a cookie rack and repeat the process until all of your masa and pork mix are gone!
8. Instant Pot! Put about 1/2 to 1 cup of water on the bottom of your instant pot and place wire rack in. Place tamales open end up and fill 'er up! Cook the tamales for about 35-45 minutes on pressure cook setting. Let them cook all the way through the natural depressurizing cycle. Total time is about 1.5 hours. If they seem a bit sticky still, cook them again for another 10-15 minutes. This will depend on how many tamales you put in at once.
9. TADA! Tamales! Let them cool! This will yield about 40 tamales. We freeze our tamales into portions and microwave to reheat. Our tip to you- if you plan to reheat these, be sure you don't overcook them initially. Leave them a bit sticky so the masa doesn't dry out when you reheat!
• SUBSCRIBE •
youtube.com/c/morganbylund
youtube.com/c/mmrustics
•CONNECT WITH ME•
Instagram:
instagram.com/morganjackelyn
instagram.com/mandmrustics
Facebook:
facebook.com/pg/morganjbylund
facebook.com/mandmrustics
Twitter:
twitter.com/morganbylund
Pinterest:
pinterest.com/morganbylund
pinterest.com/mmrustics
•POPULAR VIDEOS•
RYKER'S BIRTH VLOG:
goo.gl/tJXMFk
DAY IN THE LIFE WITH A NEWBORN:
goo.gl/BfCj26
TAKING BABY HOME:
goo.gl/uBHwRd
24 HOURS WITH A NEWBORN:
goo.gl/9Yoq86
NEWBORN ESSENTIALS:
bit.ly/2QHzpJV
DAY IN THE LIFE OF A WORKING MOM OF 2:
bit.ly/2QPQQbF
5 AM WORKING MOM MORNING ROUTINE
bit.ly/38fGM0o
•POPULAR PRODUCTS•
My favorite diaper backpacks:
Miss Fong:
amzn.to/2HwhDWx
Ryla Backpack: (15% off with my link!)
bit.ly/2JGCp7C
BinkyBro Baby Hats:
http://lddy.no/8sen
•SHOP MY FAVORITE PRODUCTS•
Amazon Store:
amazon.com/shop/morganbylund
Grove Collaborative (My Cleaning Products):
Receive a 5-piece FREE gift set with the below code:
grove.co/referrer/34820499
•EQUIPMENT I USE•
Camera:
amzn.to/2y5Z5s3
Lights:
amzn.to/2Ffijfn
I got a PO box!!
••PO BOX••
Morgan Bylund
PO Box 705
Dilworth, MN 56529
•BUSINESS INQUIRIES•
Email:
morgan.j.bylund@gmail.com
•MUSIC I USE•
Music is provided by Epidemic Sound Cloud Subscription.
Music by Dyalla and DJ Quads.
•ABOUT ME•
I am a young mama of 2 kids- a 3.5 year old little girl and a baby boy! I share my life and tips with you guys here on my channel, and hope you join my little community I have here! Women empowering women is what we need in this world. Be you, sweets.
••Some of the links above may be affiliate links- no additional cost to you, but you support me and my family by using these links and we appreciate it more than you will ever know!
