1Setup & Prepare
About This Recipe
Traditional Mexican tamales filled with chile-braised javelina, wrapped in corn husks and steamed—festive make-ahead meal.
Cultural Context
(155 words) Tamales represent Mexican culinary tradition stretching back thousands of years to pre-Columbian Mesoamerica. These masa-wrapped parcels filled with meat, chiles, and spices were portable food for warriors and travelers, holiday celebration food, and daily sustenance. Javelina-filled tamales have become beloved preparation throughout the Southwest, where Mexican-American hunters combine ancestral technique with wild game. Making tamales is social event—families gather for tamaladas (tamale-making parties) where multiple generations work together preparing hundreds of tamales. The process requires time and many hands, but yields freezer-ready meals for months. Javelina's lean meat is ideal for tamales—the masa and steaming process keep filling moist while bold chile-spiced meat provides perfect contrast to delicate masa. These tamales represent cultural continuity and adaptation, honoring Mexican heritage while embracing Southwestern wild game traditions. They're celebration food that brings families together.
2Ingredients
Shopping List
3Cooking Instructions
- Place javelina shoulder in large pot with onion, garlic, bay leaves, and salt. Cover with water and simmer 2-3 hours until very tender. Remove meat, let cool, and shred. Reserve 2 cups braising liquid.
- Toast dried chiles in dry skillet. Soak in hot water 20 minutes. Blend with reserved braising liquid, cumin, and oregano until smooth.
- Combine shredded meat with chile sauce. Simmer 15 minutes until thickened. Cool completely.
- For masa: beat lard with mixer until fluffy, about 1 minute. Combine masa harina, baking powder, and salt.
- Add masa mixture to lard alternately with warm stock, beating until light and fluffy. Masa should float in water when ready.
- Drain corn husks and pat dry. Spread 2-3 tablespoons masa on wide end of husk, leaving borders.
- Place 2 tablespoons filling down center of masa. Fold long sides over filling, then fold up bottom.
- Stand tamales upright in steamer basket, open end up. Steam over boiling water for 60-75 minutes until masa pulls cleanly from husk.
- Let rest 10 minutes before serving. Serve with Mexican crema and salsa verde.
4Chef's Notes & Pairings
Chef's Notes
- Making tamales is time-intensive but yields dozens of freezer-ready meals.
- Masa should be light and spreadable—add more stock if too dry.
- Don't overfill tamales or they'll split during steaming.
- Corn husks can be substituted with banana leaves for different flavor.
- Invite friends—tamaladas are social events, not solo projects.
Wine Pairing
Mexican Hot Chocolate or Negra Modelo – Traditional pairing is champurrado (chocolate atole), or dark Mexican beer.
Nutrition Facts
(per tamale) Calories: 185 | Protein: 12g | Fat: 8g | Carbohydrates: 16g | Iron: 2.2mg
