
Tamale Stuffing (Dressing)
- 12 steamed tamales
- 2 cups grated Monterrey Jack cheese
- 1/2 cup cream cheese
- 1 medium onion, minced
- 1/2 teaspoon each: granulated garlic, oregano leaves, ground cumin, and dark chile powder

Recipe for Basic Tamales
- 5 lbs. lean pork or beef, cooked and shredded
- 6 to 7 lbs. fresh masa
- 1 1/2 lbs lard (Our tamales are not made with lard, but this is the traditional ingredient)
- 1 tbls. salt
- 1 1/2 pts. red chili sauce
- 1 bundle oujas (corn shucks)

Basic Tamale Making
- 1 1/4 lb Pork shoulder
- 1/4 onion, sliced
- 1 clove garlic, peeled
- 1/2 ts salt
- 4 peppercorns
- Water to cover
- 3 chile anchos
- 1/2 ts cumin seeds
- 2 tb lard
- Basic Tamal Dough
- 2 ts chili sauce
- -from the filling
- 72 small corn husks
- -soaked