My great great Grandma’s Texas Tamale Family Recipe For The Best Red Chili Pork Tamales On YouTube.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner, while ground beef is often less expensive.

red chili sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomato sauce with spices

Homemade salsa can be fresher and lower in preservatives.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast adds a cheesy flavor without dairy.

Cut off stem with scissors, cut up side of the chile as seen in video and remove seeds from chilies.

Fill a 10 to 13 quart pot 3/4 the way full with water. Bring water to a boil, add seeded chilies to boiling water, stir chilies for 2 minutes in boiling water then turn flame to low, cover pot and set timer for 20 minutes.

Roast the pork with onions, Negra Modelos, Sazononador seasoning, and garlic in a suitable pot.

After roasting, reserve 4 cups of pork broth from the roasted pork.

Mix 1 cup of the pork broth to every three pounds of masa to prepare the tamale masa.

Soak the dried corn husks in warm water to soften them before assembly.

Spread masa onto the corn husks, add filling, and fold to secure the tamales.

Steam the tamales in a large pot for the recommended time.

Cooking Techniques

Equipment Needed

Spice Level: