Pork Tamale Filling

Tamales in Corn Husks

5 from 4 reviews


  • Pork Filling
  • 2 cups cooked, shredded pork roast (you could also use chicken here)
  • 1 ancho chile, soaked in boiling water 5 minutes, stem removed
  • 2 cups water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 jalapeno, minced
  • 1 tablespoon garlic (about 2 large cloves)


  1. Put the ancho chile, water, and spices in a blender and whizz around until smooth. Put in a small pot with the shredded pork and simmer about 20 minutes until the water is absorbed or evaporated. Taste for salt and spice.

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