Tamales from Midnight Madness

Below is the recipe from the delicious tamales served at Midnight Madness:


Ingredients listed below can be purchased at Northgate Market or Gonzales Market on Lincoln and Goldenwest.

Step 1: Soak corn husks in warm water before you make sauces.

Step 2: Make sauce(s).


– 1 ½ lb tomatillo (green tomatoes)
– 1 or 2 serrano peppers (spicy)
– 3 garlic cloves
– 20 shakes garlic salt
– 1 bunch cilantro (cut off stems)
– 3 yellow peppers, cut
– 1 red onion, quartered
– 1 tsp., salt to taste

To make the green sauce:
• Sauté peppers and garlic
• Boil tomatoes with enough water to cover. Boil 5 min until yellow.
• Put all in blender and add seasonings. Blend.

– 2 oz dried Pasilla Pods*                        (*Pull off tops and boil for 5 mins.)
– 3 oz dried California Pods*
– 3 cloves garlic
– 1 tsp cloves
– 2 bay leaves
– 20 shakes garlic salt
– 1 tsp Coriander seed
– 1 tsp cumin
– 1 tsp pepper
– 1 tsp oregano or Menudo mix
– 1 tsp., salt to taste

Red Sauce
• Same steps as above for green sauce. If too thick, add more water.
• After blended, pour through strainer.

Step 3: Prepare protein
• Add 5 lbs pork butt (trim fat but leave some) OR 5 lbs chicken (use thighs, not white meat). Then cook meat.
• 1 Bag, Maza (Package needs to state “Prepared for Tamales”)

Step 4: Wrap meat and Maza filling on smooth side of corn husk.

Step 5: Roll and fold corn husk. Steam for 1 hour.

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