I modified a recipe I found in the Chevy's cookbook after talking with a few of my talented friends about making Tamales. I used a white masa but really like yellow better. You can also go to specialty stores like Ranch Market and have your masa flavored. Dont be afraid of this one... Try it! It is really actually pretty easy and fail proof, after all, I made it too! I use the tinfoil technique after watching a guy do it on food network, just seemed easy to me. There are lots of techniques out there so experiment! Add your favorite spices to your masa and have fun with the filling!


2 ½ lbs cooked pork shoulder or cooked chicken
½ tsp ground cumin
¼ tsp cayenne pepper
4 c prepared masa
½ pork or chicken stock
20 extra large dried corn husks
½ c queso fresco

Shred whatever type of meat you are using. Soak all corn husks in water until they are soft, about 20 minutes. Remove 1 husk from water and pat dry. Lay husk out on the work surface. Using spatula or spoon, spread about ¼ c of the masa over middle of husk, leaving ½” borders along sides, a 4” border at the top. Spoon ¼ c filling down center of masa. Lift sides of corn husk up to meet each other in the center, and gently press to seal the masa together, making a tube shape that encases the filling. The corn husk should wrap around the roll, but not be embedded in the masa or touching the filling. Fold the top edge of the husk over the end of the roll. The tamale should be about 4” long and approx. 1 ¼ “ in diameter. Repeat until all the masa and filling are used. Wrap tamales in tin foil and place 6 or more at a time (enough to fill pot but not stacked) into boiling water. Boil/steam each batch for 2 ½ hrs. The husk should come off cleanly and the tamales should be firm.
Top with queso fresco or red sauce.

This is a great side to add with your tamales! I loooove this rice my friend Julie makes! Best mexican rice ever!

Mexican rice
Julie mulkay

3 roma tomatoes
¼ cup onion
1 tomato bullion cube
1 small garlic clove
2 cup water
1 cup rice

brown rice with 1 tblsp oil until golden brown.
Blend tomatoes, onion, bullion and garlic. Add to rice with 2 cups water. Bring to boil and cover. Turn down heat and simmer 15 minutes.
Let sit 5 minutes.