H-E-B Chef Charlotte shows us how to make simple pork tamales—her favorite Texas tradition. Watch her step-by-step guide and start your own tamale tradition.

To make tamales you will need the following items, available at H-E-B:

Plan ahead Before you begin cooking, you need to soften the corn husks by submerging in cold water and soaking for 3-24 hours. Tip: Use a bowl as a weight on top of the corn husks to completely submerge.		Step 1: Prepare the tomatillo sauce The tomatillo sauce can be made ahead of time and refrigerated.
Step 2: Prepare the pork tamale filling Tip: To keep the pork filling moist, add the braised liquid from the pot to the filling.		Step 3a: How to assemble tamales Tear cornhusk threads. These will be used later to secure the tamales once rolled. Place 1 tablespoon masa on smooth side of corn husk and spread.
Step 3b: How to assemble tamales Place 1 to 1 1/2 tablespoons of filling down masa center and roll tamale like a jelly roll.		Step 3c: How to assemble tamales Fold tail over and place tamale tail-side down, then securely tie with a thread.
Step 4: Steam the tamales Place tamales in steamer open side up. Cover, turn to medium-high heat, and cook for 45 minutes to an hour, depending on the thickness of the tamale. You may need to add more water during the steaming process.		Step 5: Keep tamales warm and serve with your favorite condiments Keep cooked tamales warm for serving in an electric roaster. Condiment ideas: Chili and shredded cheese Queso Salsa Pico de gallo Guacamole Sour cream Chopped lettuce and tomatoes Chopped cilantro and onions H-E-B That Green Sauce, H-E-B That Red Sauce or H-E-B Relish That Corn

Make these delicious tamales. See Pork, Serrano and Garlic Tamale Recipe