Save on Pinterest

Pork and Apple Tamales

Serve this family favorite for all occasions: a quick dinner, brown-bag lunch, hearty snack or even a fun appetizer. —Marie Macy, Fort Collins, Colorado
  • Total Time
    Prep: 45 min. + soaking Cook: 45 min.
  • Makes
    about 3 dozen


  • 43 to 44 dried corn husks
  • DOUGH:
  • 3 cups masa harina
  • 1-3/4 cups water
  • 1 cup lard or shortening
  • 1 teaspoon salt
  • 1 pound ground pork or beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) tomato puree
  • 1 tart medium apple, peeled and chopped
  • 1/2 cup chopped almonds, toasted
  • 1/4 cup minced fresh parsley
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 cup chicken broth or water
  • Hot water


  • Cover corn husks with cold water; soak overnight.
  • For dough, combine masa harina and water. Let stand, covered, for 30 minutes. Meanwhile, in another bowl, beat lard and salt until mixture resembles beaten egg whites (about 6 minutes). Add masa harina mixture 2 tablespoons at a time, beating constantly.
  • For filling, cook pork and onion, crumbling meat, in a large skillet over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add next 10 ingredients. Bring to a boil. Reduce heat; simmer, covered, 25 minutes. Cool slightly.
  • Drain corn husks and pat dry; tear 7-8 husks to make 36 strips for tying tamales. (To prevent husks from drying out, cover with plastic wrap and a damp towel until ready to use.) On wide end of each remaining husk, spread 2-3 tablespoons dough to within 1/2 in. of side edges; top each with 1-2 tablespoons filling. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure.
  • Place a large steamer basket in a 6-qt. stockpot over broth; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.
Nutrition Facts
3 tamales: 380 calories, 28g fat (9g saturated fat), 42mg cholesterol, 308mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 12g protein.

Recommended Video