Mac & Cheese Stuffed Pork Tamale



  • 3 1⁄2lbs pork shoulder or 3 1⁄2 lbs pork butt, trimmed of fat and cut up
  • 10 cups  water
  • 1 medium  onion, quartered
  • 3   garlic cloves, minced
  • 3 1⁄2teaspoons  salt
  • 4 cups  red chili sauce 
  • 3⁄4cup  shortening 
  • 6 cups  masa harina
  • 1 1⁄2teaspoons  baking powder 
  • 50 dried corn husks (about 8 inches long)
    • 16 ounces  elbow macaroni 
    • 1⁄4cup  butter
    • 1⁄4cup  flour
    • 1⁄2teaspoon  salt
    • 1 dash  black pepper
    • 2cups  milk
    • 2 cups shredded cheddar cheese or 8 ounces  cheddar cheese


  • In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
  • Simmer covered, about 2 1/2 hours or until meat is very tender.
  • Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
  • Shred the meat using 2 forks, discarding fat.
  • Strain the broth and reserve 6 cups.
  • In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  • To make masa beat shortening on medium speed in a large bowl for 1 minute.
  • In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  • Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  • In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  • To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
  • Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  • Add a half cup of prepared macaroni and cheese.
  • Fold in sides of husk and fold up the bottom.
  • Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  • Lean the tamales in the basket, open side up.
  • Add water to Dutch oven just below the basket.
  • Bring water to boil and reduce heat.
  • Cover and steam 40 minutes, adding water when necessary.
  • Remove tamale from steamer place on a plate and top with more macaroni and cheese. Serve and enjoy!
  • To freeze these for future meals, leave them in the husks and place them in freezer bags. If freezing I recommend not stuffing with macaroni just add to top once reheated. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.


  • Cook macaroni according to package directions.
  • In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
  • Cook and stir until bubbly.
  • Stir in cheese a small amount at a time until fully melted.
  • Drain macaroni; add to cheese sauce; stir to coat. Set aside.

Mac & Cheese Pork Stuffed Tamale

Lauren Lawless