How to Make Tamales for Christmas

How to Make Tamales for Christmas

What does Tamales and Sewing have to do with each other? Well, after you have sew all of your Christmas Gits you still need to do a little cooking for the Holidays. My granddaughter typically spends Christmas with gram and we always head to my friend Sylvia’s to make Tamales with her family a couple days before Christmas. I  now have several friends that want tamales and Nicole will be arriving on tomorrow morning, so we have decided to have a Tamale party and make our own tamales.
Join us in the Mexican tradition of Tamales for Christmas, by Saturday I will let you know how many tamales 14 pounds of pork shoulder will make.
Supplies needed:

  • Pork shoulder14 lbs of pork sholder for tamales
  • Garlic Bulbs
  • Onions
  • Chili power
  • Cumin
  • Dried Chile pods
  • Masa ( I cheated we purchased it at the Mexican Market)
  • Corn Husk
  • Tamale Papers
  • Large Steamer to cook the tamales

I cut the pork shoulder in to smaller sizes so it would be easier to shred apart when it’s done cooking.   Next  peel and chop 4 bulbs of garlic and 2 onions.  Add them to the pork shoulder.

4 full garlic bulbs for tamales    2 onions for tamales garlic and onions added to the pork sholder





Add 1/3 to 3/4 cup of chili power, 1/4 cup of cumin and water to the meat.  I prefer to slow roast the pork shoulder for 4-6 hours at 325 degrees.  The meat should pull apart with a fork.  ( Sort of like cooking pulled pork)

pork sholder into the over on 325 4-5 hours1.5 hours later, it smells sooooo good, stay tuned for more photos of the pork shoulder and making tamales from scratch.







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