Recipes and Cooking Shredded Pork Tamales 4.5 (4) Add your rating & review This popular fiesta food is served in dried cornhusks which makes a smashing presentation if you're having a party with a Mexican flair. Use the make-ahead directions to ease party planning. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Cook Time: 40 mins Stand Time: 30 mins Total Time: 2 hrs 10 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ½ cup Shredded Savory Pork (see recipe center) ⅔ cup Chile Colorado (see recipe center) 16 dried cornhusks (about 8 inches long and 6 inches wide at the top) 2 cup mass harina (corn tortilla flour) 1 cup warm water ⅔ cup shortening or lard Directions Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the cornhusks in hot water about 30 minutes to soften. Meanwhile, for dough, in a large bowl, stir together masa harina and the water. Cover and let stand for 20 minutes (mixture will appear dry). In a mixing bowl, beat shortening and 1/2 teaspoon salt with an electric mixer on medium speed for 1 minute. Gradually beat in flour mixture until combined (mixture should resemble a thick, creamy paste). For filling, in a medium saucepan, combine Shredded Savory Pork and Chile Colorado; heat through. Drain cornhusks well; pat dry with paper towels. For each tamale, spread about 2 tablespoons of the dough into a 5 x 4-inch rectangle on each cornhusk so one of the long sides of the dough is at the long edge of the husk. (If husks are small, overlap two small husks.) Spoon about 1 tablespoon of the filing lengthwise down the center of the dough. Fold the long edge of husk over the filling so dough edges meet. Roll husk around outside of filled masa mixture. Tie ends securely with strips of cornhusk or 100-percent-cotton kitchen string. To prepare steamer, if desired, place a cone-shape ball of foil in the center of a steamer basket. Stand tamales upright in basket (don't pack tamales too tightly, but fill the space). Place about 1-1/2 inches of water in bottom of steamer or Dutch oven. Place baskets over water. Bring water to boiling; reduce heat. Cover and steam for 40 to 45 minutes or until tamales pull away from cornhusks, adding water to pan as necessary. Makes 16 tamales. Tips Wrap and freeze the cooked tamales in the cornhusks. To serve, thaw overnight in the refrigerator. Place the tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through. Rate it Print Nutrition Facts (per serving) 198 Calories 12g Fat 15g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 198 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 19mg 6% Sodium 199mg 9% Total Carbohydrate 15g 5% Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.