Cooking with Chef Bryan - Roasted Pepper, Cheesy Pork Tamales


I love tamales and make them often when I have left over beef or pork roasts. Have some from met adding different flavors into the tamale dough. I added roasted bell peppers and cheese into this dough for a tasty tamale everyone will love!


1 pork roast (3-4 pounds)

1 package dried corn husks

4 cups Maseca mix

2 cups pork drippings

1/2 cup chopped roasted pepper

2 cups shredded cheese


1) Season the pork roast as desired and cook until the internal temperature reaches 195 degree’s. At this temperature, the pork will shred easily.

2) When the pork roast is cooked, remove from the oven and let it cool. Shred the pork, reserving the drippings.

3) Soak the corn husks in a large bowl of water, weighing them down so they stay submerged.

4) In a large bowl, add the maseca, pork drippings and shredded cheese mixing everything together into a soft dough.

5) To assemble the tamales, remove a corn husk from the bowl of water placing the wide end up top and the pointed end facing you.

6) Remove about a cup of tamale dough from your bowl and place it on the wide end of the corn husk pressing it down. Place some of the shredded pork onto the dough and shape the dough around the pork.

7) Fold the corn husks edges over the dough portion and fold the pointed end up forming the tamale “package”.

8) Place the prepared tamales into a large pot with about 2 cups of water. Steam the tamales for about an hour being sure the pot doesn’t boil dry.

9) Let the tamales cool and serve them with your favorite salsa. Enjoy!