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Pinto Pork Tamales
The tamale gets a nontraditional twist of added goodness from pinto beans pureed and blended with traditional corn-masa dough. Fill with spicy shredded pork, roll in corn husks, and steam. Top with salsa roja and cilantro.
- Prep Time
1 Hour15 Mins
- Cook Time
1 Hour
- Serves
220
INGREDIENTS
Masa Dough
- 7½ qt. Masa Flour
- 6¼ qt. Water, Warm
Pinto Pork Tamales
- 10 cups Bush's Best® Low Sodium Pinto Beans, Drained (Liquid Reserved), Rinsed, Pureed
- 10 Tbsp Baking Powder
- 6 ⅓ Tbsp Salt
- 7 ½ qt. Masa Dough (See Recipe)
- 3 cups Reserved Pinto Bean Liquid
- Water (As needed)
- 220 Corn Husks, Soaked in Water, Drained
- 13 ⅔ qt. Pinto Bean Tamale Dough (see above)
- 7 qt. Shredded Pork, Prepared, Cold
Garnish
- 7 qt. Salsa Roja, Prepared, Warm
- Cilantro, Chopped (As needed)
INGREDIENTS
Masa Dough
- 7½ qt. Masa Flour
- 6¼ qt. Water, Warm
Pinto Pork Tamales
- 10 cups Bush's Best® Low Sodium Pinto Beans, Drained (Liquid Reserved), Rinsed, Pureed
- 10 Tbsp Baking Powder
- 6 ⅓ Tbsp Salt
- 7 ½ qt. Masa Dough (See Recipe)
- 3 cups Reserved Pinto Bean Liquid
- Water (As needed)
- 220 Corn Husks, Soaked in Water, Drained
- 13 ⅔ qt. Pinto Bean Tamale Dough (see above)
- 7 qt. Shredded Pork, Prepared, Cold
Garnish
- 7 qt. Salsa Roja, Prepared, Warm
- Cilantro, Chopped (As needed)
DIRECTIONS
- MASA DOUGH: Measure masa flour into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed, gradually adding water until you have a thick, sturdy dough. Cover and let rest for 1 hour before using.
- TAMALE DOUGH: Combine pureed beans, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium speed for 3 minutes, stopping to scrape the sides of the bowl. Then, mix on medium for 3 more minutes until the mixture looks fluffy and has lightened in color.
- Turn speed to low and gradually add in masa dough, stopping to scrape the sides of the bowl until all has been incorporated.
- Slowly add bean liquid. Then, add water as needed until the dough looks like very thick cake batter. Cover and let rest for twenty minutes before using.
- ASSEMBLY: Lay flat one corn husk. Add 1/4 cup pinto bean tamale dough in the center and spread evenly across the corn husk, leaving 1–2 inches of clearance on all four sides.
- Place 2 Tbsp. of shredded pork in a line down the center. Fold the two sides over the top to create the tamale "package."
- Place into a perforated pan, seam side down. Repeat for remaining corn husks.
- Steam at 212ºF for 45–60 minutes, until fully set but still tender.
- Open up the tamale husk. Spread 2 Tbsp warm salsa roja over the top, garnish with cilantro, and serve immediately.
