Northern tamales (Tamales norteños) from The Cuisines of Mexico (page 94) by Diana Kennedy

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Advance preparation: Sauce from the filling, which contains the cooked pork, is mixed into the tamal dough, so the filling should be made a day or at least several hours ahead to allow time for making dough and assembling and cooking the tamales.

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