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Nutrition Facts
Serving Size 279 g
(Approx. 12 Servings)
Amount Per Serving
Calories 710 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 125 mg 5%
Total Carbohydrate 113 g 38%
Dietary Fiber 12 g 48%
Sugars 3 g
Protein 33 g
Vitamin A 8% Iron 30%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Serrano and Garlic Tamales
Prep Time
3 h 30 m
Cook Time
5 hours
Total Time
8 h 30 m
12  People


Recipe makes 12 Servings

8 Oz dried corn husks
1 Lb tomatillos
4 large garlic
4 serrano peppers, stemmed and chopped
1 medium white onion
1 bunch cilantro, chopped
1 Tbsp olive oil
2 1/2 Lb pork carnitas
5 Lb masa dough
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Place corn husks in large pot or bowl and add water until covered. Place heavy plate on husks to keep submerged. Let soak until husks soften, turning occasionally, for at least 3 hours and up to 1 day.
Pre-heat broiler.
Line baking sheet with foil and arrange tomatillos, garlic, chilies, and onion onto the sheet pan.
Broil until vegetables begin to blacken in spots, turning once, about 5 minutes per side.
Transfer roasted vegetables and any juices to food processor or blender and allow to cool.
Add cilantro to the processor. You may need to add additional liquid at this point like water, chicken broth or even beer.
Blend until smooth puree forms. Set aside.
Heat heavy-bottom pot on medium-high heat and add olive oil.
Add carnitas in small batches and brown on all sides until dark brown crust forms.
Once all pork is browned, return it all to pot and add tomatillo sauce.
Reduce heat to low simmer and cover.
Cook pork for about 3 ½ hours until it is fork-tender. Add liquid if necessary. You can use water, chicken broth, or beer.
When pork is done, remove from heat and shred it with a fork. It should fall apart easily.
Fill a tamale pot with about 2 inches of water, enough to reach bottom of the insert. A pot with a steamer insert will also work.
Line bottom of insert with some softened corn husks.
Tear 3 large husks into 1/4-inch wide strips to use as ties and set aside.
Open 2 large husks on work surface and spread ¼ cup of masa dough in 4- inch square in center of each. Leave a 2- to 3-inch plain border at the narrow end of husk.
Spoon heaping tablespoon of filling in a strip down center of each dough square.
Fold sides of husk and dough over filling to cover.
Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open.
Make more tamales until all filling has been used.
Stand tamales in steamer basket. If necessary to keep tamales upright in steamer, place pieces of crumpled foil between them.
Bring water in pot to boil.
Cover pot and steam tamales for about 45 minutes until dough is firm to touch and separates easily from husk. Add more water if necessary.
Turn off heat and let tamales stand for 10 minutes.
Take tamales out of pot and let cool for 45 minutes. They are now ready to enjoy!



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