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BUB T’S HOT 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
1 tbsp., 1 tbsp. granulated garlic lime, and 1 gal. of water, about
45 min-1 hour or until tender.
2 cups raw, whole-kernel corn
Once cooked, wash corn and
¼ cup pickling lime clean off husks. Refrigerate
½ cup soft lard overnight. The next day, grind
corn 2x. Mix the ground corn
1 Boston butt pork roast,
with ½ tsp. of salt and 1 tbsp.
cut into small pieces of granulated garlic. Next, add lard and 1 qt. of water, mixing all ingredients until smooth. Return
1 yellow onion dough to refrigerate until ready to use.
4 garlic cloves
For the meat: In a stock pot, cover the Boston butt pork roast pieces with water and boil until tender.
1 tbsp. cayenne pepper
Next, remove the meat from the stock and set it aside to cool. Save 1 qt. of stock. Add onion and
1 tsp. minced garlic cloves of garlic to the meat and grind together. After ingredients are ground, add in 1-½ tbsp salt, 1
¼ cup crushed red pepper tbsp. granulated garlic, cayenne pepper, 1 tsp. minced garlic, 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!
800-358-7802 | ToledoBendLakeCountry.com
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