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  • ¼ cup Badia Extra Virgin Olive Oil for frying
  • 1 1/2 lb pork stew meat, cut into small chunks
  • 1 large onion, chopped fine
  • 1 large red pepper, chopped
  • 5 cloves garlic, minced
  • 1 (8oz) small can of tomato sauce
  • Salt and pepper, to taste
  • 3 cups ground corn, fresh or frozen
  • ¾ cups butter
  • 2 ½ cups masa harina
  • 2 ½ cups chicken broth
  • 24 to 32 Badia Corn Husks
  • Water to boil


  • In a saucepan, add oil and begin to fry the pork, rendering its fat in the pan
  • In same pan with pork fat renderings, make a sofrito by frying the onion and red pepper at medium heat, stirring occasionally, until the onions are translucent
  • Add garlic and continue to fry on low-medium heat for two to three minutes
  • Add tomato sauce and simmer for about 10 minutes, until meat is cooked through
  • Add salt and pepper to taste
  • While your meat simmers, process the corn kernels with either a mortal and pastel or a food processor with the butter until you have a chunky consistency
  • Add the corn mixture to the masa harina and chicken broth
  • Add salt and pepper to taste
  • Add the masa mixture with the meat mixture and stir until well combined, adding salt as needed
  • Use two cornhusks per tamale, folding each tamal in the traditional manner
  • Fill a large pot about half way with water and boil your tamales until a fork comes out clean
  • about one hour to one hour 30 minutes

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