Alejandra Cota

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Tamale Pie with Marinated Meat

1h 40 mins
1h 20 mins
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How about an original Mexican recipe for a Tamale Pie with Marinated Meat? For this you will need corn masa for the tamales, if you make them from scratch, they will be more fluffy and fresh. Enjoy the picosito pork marinade made from guajillo chiles and ancho chiles. This tamale pie with marinated meat is the perfect recipe to serve at your next event, as it is a very easy dish to make.
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8 portions
  • 1 kilo pork pulp, in pieces
  • 1 head garlic
  • 1/2 onions
  • 3 guajillo chilies, deveined and soaked
  • 3 ancho chili peppers, deveined and soaked
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/4 cups white vinegar
  • 1/2 cups broth soup
  • 2 cloves garlic
  • enough salt
  • enough black pepper
  • 3 tablespoons lard
  • 350 grams lard, for the masa or dough
  • 1 kilo Corn masa mix for tamales, for the masa or dough
  • 300 milliliters pork broth, for the masa or dough
  • 1 tablespoon baking soda, for the masa or dough
  • enough salt, for the masa or dough
  • enough banana leaf, grilled
  • enough onion, pickled, to decorate


In a pot of boiling water, cook the pork with garlic, onion and salt over medium heat. With a spoon, remove the foam, and continue cooking until it is cooked. Reserve the broth and shred the meat.
Blend the chiles, with oregano, cumin, vinegar, cooking broth, garlic, onion and season with salt and pepper.
In a saucepan heat the butter over medium heat, add the shredded meat, pour the sauce and season with salt and pepper, cook for 10 minutes or until reduced. Chill
For the tamal dough, beat the butter with a little cooking broth, add the tamale flour, the baking powder, the salt and beat until you have a smooth and homogeneous dough. Adjust the seasoning.
Place the banana leaf on the mold, add half of the tamale dough, the meat and cover with the rest of the dough, cover with the banana leaf and cook in a bain-marie for 1 hour.
Garnish with onions with pickled habanero.


On a plate decorated with banana leaf, and accompanied with pickled purple onions.


You can replace the vinegar with sour orange juice. When you fry the pork, make sure it has a good amount of fat, so it does not dry out. One way to know if your dough is sufficiently beaten is to place a little dough on a glass of water, if it floats it means that it is ready.

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