Real Texas Christmas Tamales Part 7 Recipe Video


Preparation Time20 MinCooking Time8 Hr 0 Min
Ready In8 Hr 20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings30
Main IngredientHealthy,


 Pork roast2 Kilogram (for the Pork roast)
 Basil1 Bunch (100 gm), kept whole (for the Pork roast)
 Kosher salt1 Teaspoon (for the Pork roast)
 Garlic pepper1 Teaspoon (for the Pork roast)
 Hatch chilli pepper1 Large, dried and kept whole (for the Pork roast)
 Hatch chillies20 Large, dried,topped and deseeded (for the Chilli paste)
 Garlic3 Cup (48 tbs), minced (for the Chilli paste)
 Masa dough3 Kilogram, readymade (for the Chilli paste)
 Lard1 Kilogram, molten (for the Masa dough)
 Vegetable shortening300 Gram (for the Masa dough)
 Broth500 Milliliter, reserved from the pork roast (for the Masa dough)
 Salt1 Teaspoon (for the Masa dough)
 Garlic powder3 Teaspoon (for the Masa dough)
 Baking soda2 Teaspoon (for the Masa dough)
 Corn husks80 Large, cleaned thoroughly and soaked for 6-7 hours

Nutrition Facts

Serving size

Calories 709 Calories from Fat 500

% Daily Value*

Total Fat 56 g85.9%

Saturated Fat 19.3 g96.3%

Trans Fat 1.3 g

Cholesterol 79 mg

Sodium 405.7 mg16.9%

Total Carbohydrates 37 g12.4%

Dietary Fiber 2.8 g11.2%

Sugars 1.9 g

Protein 17 g33.9%

Vitamin A 9.6% Vitamin C 84.6%

Calcium 22.4% Iron 17.5%

*Based on a 2000 Calorie diet


1. Soak the corn husks for 6-7 hours.
2. Wash the basil thoroughly . Place on a paper towel to drain the extra water.

Making the pork roast
3. In a slow cooker , place the pork roast and put on medium heat.
4. Season the roast with kosher salt and garlic pepper, to taste.
5. Tuck a whole hatch pepper, into the side of the pork roast.
6. Place the fresh basil on top of the roast.
7. Using its lid, cover the slow cooker and allow the roast to cook undisturbed for 6-8 hours, its own juices.
8. To test if the roast is done, insert a fork into it, and see if the meat comes off easily. Turn the heat off, when the roast is done.
9. Remove the pork roast from the pan and reserve the broth.
Making the Chilli paste
10. Top the hatch chillies and slit them lengthwise, to remove the seeds.
11. In a deep vessel, boil the chillies with water for 20 minutes, until they turn soft.
12. Using a slotted spoon, remove the chillies and reserve half of the water that they were cooked in.
13. In a blender, add the boiled chilli peppers, minced garlic, salt, crushed oregano, water from boiling the chillies. Blend the mixture to a smooth paste.
14. In a frying skillet, heat 2.5 tablespoons of oil and brown the flour.
15. Mix the chilli paste with the browned flour. Stir continuously to prevent any lumps from forming.
16. Keep stirring the sauce, as you let it simmer for 2 more minutes.
17. Add cayenne pepper to taste.
18. Shred the pork roast and mix with the chilli sauce.
19. Cover the mixture with a Clingfilm and refrigerate overnight.
Making the Masa dough
20. In a saucepan, melt the lard, mixed with the vegetable shortening. Take off the heat.
21. Add salt and chilli powder to the molten lard.
22. Add the garlic powder and baking powder to the broth.
23. Using an electric blender, blend the broth and the lard into the Masa dough.
24. Using a Masa spreader spread the Masa onto the corn husks.
25. Lay a tablespoon of the shredded pork in the centre of the corn husk; fold the edges over twice, to seal the corn husks.
26. In a steamer, put the Tamales and cover them with some corn husks before putting the lid. Place on medium heat, until the water (meant for steaming) begins to boil.
27. When the water begins to boil, turn the heat to a medium low and allow the Tamales to cook for 1.5 to 2 hours.

28. Serve warm with some hot garlic sauce.

These Tamales can be frozen in aluminum foils or zip lock bags. Just steam them and use whenever you want to have them.