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Pork Picadillo Sweet Corn Tamales

Pork Picadillo Sweet Corn Tamales Recipe

  • 2 tablespoons vegetable oil
  • 1 medium white onion, cut into ¼-inch pieces
  • 1 pound ground pork—best with coarse-ground pork, often called “chili grind” or “stir-fry” pork
  • 4 garlic cloves, peeled and finely Chopped
  • A generous ½ teaspoon EACH ground cinnamon and black pepper
  • ¾ of a 28-ounce can diced tomatoes in juice (preferably fire roasted)
  • A generous 1 tablespoon vinegar (apple cider vinegar is a good choice)
  • 1/3 cup raisins
  • 1/3 cup coarsely chopped roasted peanuts or toasted almonds
  • Salt
  • 1 1-pound package banana leaves, defrosted if frozen
  • The kernels cut from 2 large cleaned ears sweet corn (about 2½ cups)
  • 1 pound (about 2 cups) fresh coarse-ground corn masa for tamales OR about 1¾ cups dried masa harina for tamales reconstituted with 1 cup plus 2 tablespoons hot water, then allowed to cool
  • 4 ounces (½ cup) rich-tasting pork lard, vegetable shortening (we’ve had pretty good luck using Spectrum Organic All Vegetable Shortening) or unsalted butter, cut into ½-inch bits and slightly softened
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 337kcal (17%)
Total Fat 22g (33%)
Saturated Fat 7g (34%)
Cholesterol 35mg (12%)
Total Carbohydrate 28g
Dietary Fiber 3g
Sugars 8g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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