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Tamal Masa and Red Chile Pork Recipe

Tamal Masa Recipe

This recipe makes approximately 2 dozen. 


3 cups of masa harina (i.e. Maseca)

1.5 cups of chicken broth or water 

2 tsp baking powder

2 tsp salt

1 tsp ancho chile powder


  1. In a bowl combine the Masa Harina with the broth or water until crumbly
  2. In a mixer with a paddle attachment add the rest of the ingredients, separate from the crumbly masa mixture.
  3. Whip the ingredients on medium speed until the lard is fluffy, approx. 1 min
  4. Begin to add the crumbly masa mixture to the lard, a third at a time until it is all incorporated.
  5. Now your Masa is ready to spread, note if your masa is not spreading easily onto the corn husk,

    please add more broth or water. 

    Notes on Cooking

    1. Tamales that are raw will be cooked in a pot on the stove with a steamer basket for approx. 1.5
      hours. Sometimes a little less or longer depending on how big the tamales are. When they are fully
      cooked, the masa will come away from the corn husk cleanly.
    2. To Reheat Tamales, either wrap in a wet towel and place in the microwave for approx. 1‐2
      minutes, or place in the husk on a cast iron skillet over low heat, the outside of the husk will be
      charred and the tamales get a nice corn flavor.
    3. Provecho! 

Red Chile Pork Recipe


1⁄2 lb Pork Shoulder, Cubed
3 Guajillos, boiled, deseeded and blended
3 Ancho Chiles boiled, deseeded, and blended 1/cup of Chicken Broth
1⁄2 cup of diced white onion
1 clove of garlic, diced
1⁄2 tsp Cumin
1 tsp of salt
1 bay leaf


1. Cook all ingredients in a crockpot for 4‐5 hours until the meat is completely tender, taste and add salt to adjust seasoning.