4 Servings

Meat & Seafood

  • Precooked Pulled Pork 2 cups

Canned/Bottled Goods

  • Vegetable Stock 3 1/3 cups

Packaged Products

  • Mild Salsa 1 cup


  • Kosher Salt 2 1/2 tsp

Dry Goods

  • Corn Husks 12

  • Harina P.A.N. Pre-Cooked White Cornmeal 2 1/2 cups


  1. Soak Corn Husks

    Soak corn husks in warm to hot water for 15 minutes or until soft.

    • 12 Corn Husks
  2. Prepare Dough

    Mix broth and salt in a bowl. Slowly add P.A.N. White Corn Meal, stirring constantly with a whisk or with your hands until the mixture is homogeneous. Set aside and rest for 5 mins.

    • 2 1/2 cups Harina P.A.N. Pre-Cooked White Cornmeal
    • 3 1/3 cups , or chicken Vegetable Stock
    • 2 1/2 tsp Kosher Salt
  3. Prepare Filling

    Combine pork and salsa in a large bowl.

    • 2 cups Precooked Pulled Pork
    • 1 cup , store bought Mild Salsa
  4. Assemble Tamales

    Pat dry the soaked corn husks with a kitchen or paper towel. Place corn husks on a flat surface, working one husk at a time. Add 1/3 cup of corn dough into each husk. Spread the dough evenly, leaving about 2" space at the bottom (the wider end of the husk).

  5. Add Filling

    Spread 2 tablespoons of filling in the center of the dough. Fold one side of the husk over the filling and repeat with the other side. Lastly, with the seam side up, fold the husk to close.

  6. Steam

    Steam tamales over boiling water for 30 minutes.

  7. Serve

    Remove from heat and allow to cool for 15 minutes before serving. Enjoy!


  Amount per
Daily value percentage
Calories 1080 kcal  
Low Fat 15 g 19%
Total Saturated Fat 4.5 g 23%
Unsaturated Fat 11 g  
Low Cholesterol 95 mg 31%
Sodium 2340 mg 100%
Total Carbohydrate 168 g 61%
Fiber Total Dietary 5 g 19%
Sugars Total 13 g  
Excellent Source: Protein 46 g 92%
Vitamin C 2 mg 2%
Calcium Ca 73 mg 6%
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By Innit Culinary Team