Smoky Mountain Tamale Recipe

Smoky Mountain Tamale recipe. Homemade tamales are always a Smoky Mountain special event! Did you know that the Smoky Mountains are on the edge of the historic tamale trail? That is right.  Delicious Latin food and culture migrated through this area as it progressed to the North Eastern United States from the Mississippi Delta. The city of Knoxville is still heavily influenced by this cuisine today. Tamales are highly portable and easy to make so it is no wonder they were just as popular then as now.

The Smoky Mountain Cherokee are no strangers to the delights of tamale consumption either! Their version was called bean bread or broadswords and were made with hominy. They boiled corn with wood ashes to make the masa. They stuffed the masa with beans, wrapped them with green corn leaves, cooked and chowed down. Could you imagine creating this simple dish in the vast wilderness of the Smoky Mountains by an open fire? We hope you enjoy this Tamale recipe and feel free to send us some pics especially if you make them on your next Smoky Mountain trip!

Smoky Mountain Tamale recipe.

Marco’s Coca Cola Pineapple Pork Recipe Ingredients:

Twenty ounces of Coca Cola

Three pound pork roast

Salt and Pepper

Fresh Pineapple slices

Chili flakes

Four tablespoons Worcestershire (Wooster) sauce

Masa Ingredients:

Two cups masa harina

Ten ounces of beef broth

One half teaspoon salt

One teaspoon of baking powder

Two-thirds cup of lard (Yes lard, because it makes them so delicious!)

Eight ounces of corn husks

One cup of sour cream (optional)

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