My only memory of mami making tamales was the excessive cursing at spooning the corn and pork mixture into the husk and tying them properly so they wouldn’t fall apart in the pressure cooker. After two separate attempts at making them this way, she gave it up in favor of just making the stew in a pot and not bothering with the whole corn husk process.
The salty-sweet corn mush and the savory pork combination make this a delicious treat, perfect for a late Sunday lunch with a group of friends. This is my grandmother Rosa’s recipe.
You can buy the corn husks and the large stock pot on Amazon.com. Simply click the links below to purchase.
If you’ve made these, let me know your thoughts in the comments below.
- 3 c corn
- 1 c water
- 1 lb country style pork ribs or pork butt cut into small chunks
- 3 cloves of garlic, minced
- 1 small yellow onion, minced
- 1 green bell pepper, minced
- 1/2 c tomato sauce
- 1/3 c dry white cooking wine
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Brown the pork in a pot over med-hi heat.
- In the fat that is rendered from the meat, make a "sofrito" with the onion, pepper, tomato sauce, garlic and white cooking wine and simmer the pork over med-low heat, covered, about 30 minutes.
- Add corn and water to your food processor and blend until you have a corn mash. Transfer to a bowl.
- Transfer the pork to the bowl with the corn mush.
- Season with salt and pepper, mix thoroughly.
- Spoon the mixture into the corn husk, and make a packet by folding the leaf securely over the mixture and tie together with cooking twine.
- Place tamales in a large pot of boiling water and cook for an hour OR place them in a pressure cooker with enough water to cover them, and cook for 15-20 minutes.
- Purchase the Corn Husks for tamales on Amazon.com