Pork Tamales - The Local Palate
Yvette Jemison hosts tamalada's for her friends and family, presenting pork tamales with traditional savory flavors and a medley of spices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
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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