Yucatan Style Tamales

Total Time: 3 hours
Serves: 6
Yucatan Style Tamales
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For the filling:

  • 1 large whole chicken
  • ½ lb Chef Merito® achiote diluted in ½ cup water
  • 2 lbs pork skirt, cut in pieces
  • 4 lbs tomatoes, grilled, peeled, and seeded
  • 1 lb onion
  • 1 head of garlic
  • 1 epazote bunch
  • Pepper (to taste)
  • Salt (to taste)
  • 2 habanero chilies, grilled, deveined, and chopped (optional)


  • 4 lbs Northgate® prepared yellow masa
  • 1 package banana leaves



  1. Boil the chicken and pork meat in a large pot with 4 tomatoes, onions, garlic, 2 epazote sprigs, achiote, 1 tablespoon lard, salt and pepper. When the chicken is cooked, pull it out of the pot leaving the pork to cook thoroughly. When ready, take out of the pot and strain the broth into another pot.

Assembling the tamales

  1. Place the banana leaves on a hot griddle for 15 seconds
  2. After grilling slightly, cut the banana leaves in 12” x 12” squares. In the center of each leaf, spread a tablespoon of the masa, placing over it pieces of chicken, pork, tomato, and an epazote leaf. Add a little bit of the habanero chili if desired.
  3. Assemble the tamales and steam for 1 hour. The tamales are ready when the leaves lift easily at the tamales.
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