Pork Tamales
Yvette Jemison hosts tamalada's for her friends and family, presenting pork tamales with traditional savory flavors and a medley of spices.
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Cooking tools:
- Stockpot
- Slotted spoon
- Plate
- Stove
- Oven
- Chef's knife
- Fork
- Cutting board
- Mixing bowl
- Baking dish
- Stand mixer
- Spatula
- Aluminum foil
- Baking pan
- Kitchen towel
- Pot
- Steamer basket
- Mug
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
- Zip-top bag
Ingredients
- 7½ pounds bone-in Boston butt pork roast
- 1 onion, halved
- 16 garlic cloves, divided
- ¼ cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon black pepper
- 1 tablespoon salt
- 2½ pounds lard, at room temperature
- 2 tablespoons salt
- 5 pounds fresh ground corn masa, divided, at room temperature
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