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BUB T’S TAMALE RECIPE

Serves 5 dozen
Corn shucks
1 gal., 1 qt. water For the dough, cook raw
½ tsp., 1 ½ tbsp. salt whole-kernel corn, pickling
lime, and 1 gal. of water,
1 tbsp., 1 tbsp. granulated garlic
about 45 minutes-1 hour or
2 cups raw, whole-kernel corn until tender. Once cooked,
wash corn and clean off
¼ cup pickling lime
husks. Refrigerate overnight.
½ cup soft lard The next day, grind corn 2x.
1 Boston butt pork roast, Mix the ground corn with ½
tsp. of salt and 1 tbsp. of granulated garlic. Next, add lard and 1 qt. of water, mixing all ingredients
cut into small pieces
until smooth. Return dough to refrigerate until ready to use.
1 yellow onion

4 garlic cloves For the meat: In a stock pot, cover the Boston butt pork roast pieces with water and boil until tender.
Next, remove the meat from the stock and set it aside to cool. Save 1 qt. of stock. Add onion and cloves
1 tbsp. cayenne pepper
of garlic to the meat and grind together. After ingredients are ground, add in 1-½ tbsp salt, 1 tbsp.
1 tsp. minced garlic granulated garlic, cayenne pepper, 1 tsp. minced garlic, crushed red pepper, paprika. Lastly, add in

¼ cup crushed red pepper saved qt. of stock, mixing all ingredients together completely.
½ cup paprika
To form the tamales, soak the corn shucks in hot water until tender. Then, on the smooth side of the
shuck, put 3 tbsp. of dough onto the shuck and smooth out for tamale base. Add 1 heaping spoonful
of meat mixture on top of the dough and smooth accordingly. Next, roll the shuck together, tucking the
tail of the shuck inside. Repeat until all have been rolled.

To cook, place in steamer pot to steam for 1 hour, then enjoy! Allow the leftover tamales to cool
completely before refrigerating to enjoy later.

TOLEDO BEND LAKE COUNTRY

Toledo Bend Lake Country is known for world-class fishing, festivals, and food! The Zwolle Tamale
Fiesta brings together tamales from our Spanish & Indian cultures. Come taste at the fiesta or Bub T’s!
318-256-5880 | ToledoBendLakeCountry.com

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