How to Make Tamales – 2 different fillings – red pork, green chicken

My grandma was raised in Mexico so we obviously eat a ton of mexican recipes – one of my all time favorites? Homemade Tamales!
______________↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓______________

Subscribe to my channel

We make tamales for Christmas every year – it's become such a delicious tradition – and we get as many family members together as we can for making them! Making them together is as fun as eating them!

printable recipe
3 1/2 lbs pork shoulder
1 onion chopped
6 cloves garlic – smashed/peeled
3-4 sprigs thyme
30 dried red chiles (guajillo, ancho, big jim, etc…)
1/2 tsp salt
dash pepper
4 bay leaves
de-stem and de-seed the dried chilies
soak in water (weighted down) for 2-3 hours
drain the soft chilies and put in the blender (keep some water)
add the garlic, onions, thyme, salt and pepper and blend – add some chili water if needed
cut the pork into 3 inch cubes
marinade the pork in the chili mixture overnight
toast the bay leaves
add the marinated pork and bay leaves to a slow cooker and cook for 8 hours on low
shred the pork and fill your tamales

printable recipe
1 1/2 lbs tomatillos
4 dried ancho chillies
4 garlic cloves – smashed and peeled
1 tsp salt
bunch of cilantro
4 chicken breasts cooked and shredded
peel the tomatillos and cut in half horizontally and place on baking tray
de steam and de seed the chilies and place on tray
broil in the oven about 6 mins on each side
place the tomatillos, chilies, garlic, salt and cilantro in the blender and puree
mix with the shredded chicken and fill tamales

2 C masa
1 tsp baking powder
1/2 tsp salt
1 1/4 C chicken broth
2/3 C WHIPPED lard
first whip the lard until it's nice and fluffy
mix the dry ingredients
add the chicken broth and mix again
add half the lard and mix, adding lard a little at a time until the desired consistency

corn husks
masa dough
Soak the corn husks until soft
dry off one at a time
roll masa dough into golf ball sized balls
flatten to about the thickness of two dimes (I use a tortilla press, a rolling pin will work too)
place in a soft corn husk
fill with about 2 1/2 Tbsp filling
fold the sides in then the bottom, wrap in the corn husk and squish together the top
stack log cabin style in a steamer
steam for 1 hour then take out and let rest for 15 mins
serve with beans, or Jalapeno dip

1 part beans (I do 4 cups)
4 parts water (I do 16 cups)
salt pork (aka fat back)
onions (I do 6-8)
salt to flavor
Bring the beans, water, pork and onions to a boil – slow boil 5-7 hours stirring occationally (more often near the end)
I like to add a few more onions the last 2 hours
serve with shredded cheese and jalapenos

Kotsudon & Tonkatsu
German pancakes
Belgium Liege waffles
Homemade Churro
Pain au chocolat
Kouign Amann

ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

Bosch Universal Mixer
Bosch Blender
Tamale Steamer
Slow Cooker
favorite measuring cups
favorite measuring spoons

CONTACT ME – I'd love to work with you


FRONT – Nikon D610
Nikon 50mm f/1.8G Lens
OVERHEAD – Sony a6300
Sony 18-105mm F4 lens
SIDE – Nikon D5100
Tameron AF 28-75mm f/2.8 Lens
OVERHEAD TRIPOD – Manfrotto 420B combi-boom stand
Manfrotto 496RC2 ball head
Lavalier microphone
Zoom h1 recorder
3 Light kit
Tabletop (white grey wood)

"Lift me up" Song by zhanic at Pond 5

41 thoughts on “How to Make Tamales – 2 different fillings – red pork, green chicken

  1. amazing. Is your grandma from Colonia Juarez Chihuahua? if so, my father is from there. if not, that is amazing still. ☺

    1. +Rachel Sweets well I do a lot of desserts that’s for sure!! I’ll make sure to do a few more Mexican dishes!

  2. mmmmm i love homemade tamales, my favorite part is the masa. i usually put a little of the chile sauce in the masa as well.

    1. raymond Alex
      Sorry, there is no substitute for the lard. Cisco just makes the Masa greasy, and it doesn’t come out right.

    2. sorry – lard is the only way to make these – if it makes you feel any better it was 2/3 C lard for like 40 tamales – so if you only eat like 3 that’s barely any at all. Personally I believe in eating full fat foods but in moderation – it fills you up and tastes better leaving you satisfied vs eating a ton of “skinny” foods and never feeling full or happy. Oh and of course exercise (which I totally don’t do – thus NOT skinny 😉 )

  3. I just found your channel 2 days ago. My niece bought some tamales for today and when I got to her house they were still frozen. She didn’t have a steamer so we steamed them with the dish towel trick and it worked perfectly! Thank you.

  4. I certainly love your recipes but now I love them even more, I’m Mexican so 👏👏👏👏👏👏👏👍👍👍👍👍thanks for the recipe 😉

  5. The red pork looks great but I don’t know about the green chicken. lol
    I hate the taste of cilantro so that’s a no go. ha ha

    1. yeah – if you don’t like cilantro maybe stick with the red 😉 Personally I’m on Team Cilantro so I usually add even more than it calls for!

  6. try adding a few tomatillos and about 5 seeded red peppers, along with 1/3 cup of cilantro to your red marinade. it will make a world of difference. I personally love the red, just because it has a little kick to it.
    keep up the good work. And LOVE the hair.

    1. I’ve been thinking about adding some cilantro to see if it just wakes up the flavor! and thank you so much!

  7. Good morning Ashlee Marie
    Thank you so much for this tutorial, I have made tamales in the past but the process was crazy. You made this look so easy. I did have one question, what is the name of the pot you used ? I don’t have one and would like to purchase one asap. Oh and could you do Mexican desserts as well?

  8. Ash, I love this! I was thinking I would just whip some tamales together tonight. Ha! I had no idea it would be so involved! I have to say that your trick of using a tortilla press is the best I’ve seen yet. So brill! Can’t wait to try your recipes for the filling too. I guess I need to go buy some lard too. I admit I was going to use shortening, but you convinced me! Keep the Mexican recipes coming!

  9. i was drooling the whole time you we’re eating these, a tradition in my family is at christmas time when my mom was alive was making nut rolls they are a homemade dough, with a walnut filling, it is a czechoslovakian recipe handed down from my mother’s mother, and they are so delicious, but like your tamales are very time consuming to make, me and my sister and her husband made them this year for christmas and it was so worth it

    1. love family recipes – esp the ones that keep us glued to the kitchen together! sounds like you have some amazing memories!

Comments are closed.