Lizzie Bermudez's pork tamales

Bermudez Family Tamale Recipe
(Makes about 2-3 dozen tamales)


  • 2 ½ to 3 lb. Pork shoulder roast
  • 3 lbs. prepared masa (Purchase at most Mexican grocery store or bakery)
  • 1 pkg of corn husks
  • 2 large cans of red enchilada sauce
  • 1 small can of El Pato hot tomato sauce
  • 2 cans of pitted olives (drained)
  • Salt, pepper & 6-cloves of garlic


STEP 1 Soak corn husks in cold water for two hours. Remove corn husks from water and set aside

STEP 2 Cut pork into four sections. In a large pot add pork, salt, pepper, garlic cloves and 6-cups of water. Bring to a boil and then simmer 1 ½ hours or until pork is tender and falling apart. Once pork is cooked remove it from the pot and shred it into a large saucepan. Lightly brown the shredded pork and add salt and pepper to taste. Once is browned add the 2-large cans of enchilada sauce and 1-can of hot tomato sauce. Stir and then bring to a simmer. Set aside.

STEP 3 In mixing bowl add prepared masa and 1-cup of sauce from the pork meat mixture and knead into the masa.

STEP 4 Spread 2 to 3 tablespoons of masa onto husk. Add 3 to 4 tablespoons of pork mixture into middle of corn husk and fold.

STEP 5 In a large steamer pot stand tamales upright. Once pot is full cover the steamer with a lid. Bring to a boil and then turn down heat to medium and steam for 90 to 120-minutes or until done.

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