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BUB T’S TAMALE RECIPE

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

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

¼ cup crushed red pepper paprika. Lastly, add in 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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