Holiday Tamale Feast Recipe

A full menu inspired by classic Mexican Christmas tamaladas — simple, authentic, and packed with comforting seasonal flavor.

Classic Pork Tamales

Ingredients

For the masa:

• 4 cups masa harina

• 2 ½ cups warm chicken broth

• 1 cup lard (or shortening), whipped

• 1 tsp baking powder

• 1 tsp salt

For the filling:

• 2 lbs pork shoulder, cooked and shredded

• 2 cups red enchilada sauce or chile guajillo sauce

• 1 tsp cumin

• 1 tsp garlic powder

• Salt to taste

Other:

• 30–35 corn husks, soaked in warm water

Instructions

1. Prepare the filling:
   Mix shredded pork with chile sauce, cumin, garlic powder, and salt. Simmer 10 minutes.

2. Make the masa:
   Beat lard until fluffy.
   In another bowl, combine masa harina, baking powder, and salt.
   Slowly add broth to form a soft dough.
   Mix in lard until smooth and spreadable.

3. Assemble:
   Spread 2 tbsp masa onto the center of a softened corn husk.
   Add 1 tbsp pork filling.
   Fold sides inward and the bottom up.

4. Steam:
   Place tamales upright in a steamer.
   Steam for 1½–2 hours, or until husk pulls away cleanly.

Chicken Green Chile Tamales

Ingredients

• 2 lbs shredded chicken

• 1 ½ cups salsa verde

• ¼ cup chopped cilantro

• Prepared masa (recipe above)

• Corn husks

Instructions

1. Mix shredded chicken with salsa verde and cilantro.

2. Spread masa on husks, add filling.

3. Fold and steam for 1½ hours.

Sweet Cinnamon Dessert Tamales

Ingredients

• 2 cups masa harina

• 1 ½ cups milk

• ½ cup sugar

• ½ cup butter

• 1 tsp cinnamon

• ½ cup raisins (optional)

Instructions

1. Beat butter and sugar until fluffy.

2. Add dry ingredients and milk.

3. Fill husks with sweet masa.

4. Steam 1 hour.

Traditional Mexican Rice

Ingredients

• 2 cups long-grain rice

• 3 tbsp oil

• 1 small onion, diced

• 2 tomatoes, blended

• 3 cups chicken broth

• Salt

Instructions

1. Sauté rice in oil until lightly golden.

2. Add onion and tomato purée.

3. Pour broth, season, and simmer 20 minutes.

Refried Beans (Easy & Creamy)

Ingredients

• 2 cans pinto beans

• 2 tbsp lard or oil

• ½ onion, diced

• Salt

• ½ cup bean liquid

Instructions

1. Sauté onion in lard.

2. Add beans and mash.

3. Add liquid until creamy.

Coquito (Puerto Rican Coconut Holiday Drink)

(Perfect to pair with tamales!)

Ingredients

• 1 can coconut milk

• 1 can cream of coconut

• 1 can evaporated milk

• 1 can sweetened condensed milk

• 1 tsp cinnamon

• ½ tsp nutmeg

• 1 tsp vanilla

• Optional: ½–1 cup rum

Instructions

1. Blend all ingredients until smooth.

2. Chill 4 hours or overnight.

3. Serve in small glasses with cinnamon on top.