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Lindsay Garza
3 from 1 vote
Course Main
Cuisine Mexican
Servings 4 dozen



  • 2 pounds boneless pork butt fat trimmed
  • 2 garlic cloves minced
  • Large pinch salt & pepper
  • Water to cover the meat
  • 1/2 cup enchilada sauce
  • 1/2 cup taco sauce


  • 1 pound of masa
  • 1/2 cup melted lard
  • 1/2 cup enchilada sauce
  • 1/4 cup taco sauce
  • 1 Tablespoon salt
  • 1/2 Tablespoon baking powder
  • 1/2 cup meat broth *SEE NOTES



  • In a slow cooker add pork butt, garlic, salt, pepper and water. Cook on low 5 hours or High 2.5 hours or until meat easily falls apart. Drain extra liquid out and save meat broth in separate container for masa. Shred pork with a fork.
  • Stir in enchilada sauce and taco sauce. Set aside.


  • In stand mixer with dough hook (or very large bowl), add masa, melted lard, enchilada sauce, taco sauce, salt, baking powder and meat broth. Slowly add more meat broth until you get a just slightly thicker consistency to hummus. Set bowl in the fridge covered for 30 minutes.

Corn Husks

  • Separate corn husks and soak in warm water in a large container for at least 30 minutes.

Making the tamale

  • Spread a thin layer of masa onto corn husk, fill with 1-2 Tablespoons of meat. Fold each side of the corn husk over the meat mixture. Fold in the tail portion to cover the seam. Place seam side down on the cookie sheet and you continue until all meat and masa is used to make the rest of the tamales.
  • Tie tamales with cooking twine into batches of five.
  • Use a 5 gallon pot with a lid and steamer insert. Pour remaining meat broth (or chicken broth) in pot just enough to set below the steam insert. Place tamale batches bottom/seam side down. Cover and bring to a boil. Reduce the heat to medium low and steam for one hour.