Ingredients
Meat filling
¼ cup chili powder
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 ½ teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon freshly toasted and ground cumin seed
2 lbs. Boston butt meat, untrimmed
½ cup vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
Wrappers
4 to 5 dozen dried corn husks
For the cornmeal dough:
2 lbs. yellow cornmeal, approximately 6 cups
1 ½ tablespoons kosher salt
1 tablespoon baking powder
7 ½ ounces lard, approximately 1 cup
3 to 4 cups reserved cooking liquid
Method
1. For the meat filling: In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika,
garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and
reserve 1 half for later use.
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2. Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice
mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and
bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling
apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking
liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove
any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
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3. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion
and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic,
jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat
and cook until heated through, 2 to 3 minutes. Remove from the heat.
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4. For the wrappers: While the meat is cooking, place the husks in a large bowl or container and
submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and
up to 2 hours.
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5. For the dough: Place the cornmeal, salt, and baking powder into a large mixing bowl and combine.
Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture.
Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick
mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside
until ready to use.
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6. To assemble the tamales:: Remove a corn husks from the water and pat dry to remove excess water.
Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even
layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the
meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then
fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie
the tamales, around the center, individually or in groups of 3, with kitchen twine.
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7. To cook the tamales: Stand the tamales upright on their folded ends, tightly packed together, in the
same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional
water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into
the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes.
Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and
pulls away easily from the husk, 1 to 1 1/2 hours.
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8. To serve tamales: Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering
liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat,
remove the plastic wrap and steam until heated through.
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