Ingredients: |
Ingredients: 3 lbs. pork or beef cut into 1” cubes (typically pork)
2 onions quartered
6-8 whole garlic cloves
8 whole sage leaves
2 tsp. of salt ( more or less)
6 – 8 green chiles, fresh or frozen (or use dried red ones as a substitute)
6 New Mexico Chiles, seeded and ground in a food processor
6 California chilies seeded and ground in a food processor
1 cup lard softened and whipped
4 cups masa harina (MASE CA brand MASA HARINA)
2 tsp. baking powder
2 Tbsp. of red chili powder
2 cups warm chicken stock
1-3/4 to 2 cups warm water
Corn husks soaked in very warm water until pliable
|
Directions: |
Directions:Place meat, onions, garlic, sage, salt, and chiles in a crock pot or a large cast iron pan with a lid . Pour water or chicken stock over the meat until it is just covered. Cook until the meat falls apart when touched with a fork, about 4- 6 hours. Remove the onions and the sage leaves and take a fork and mash the meat up don’t worry about excess juice as the meat will just absorb as much juice as there is in the cooker. I also remove the garlic cloves but those can be mashed up pretty easily and the green chiles. Set the meat aside.
In a large bowl combine lard, masa harina, baking powder, and red chili powder. Mix well by hand. Add chicken stock and water. Continue mixing until masa is light and fluffy and water is absorbed.
Assemble the tamale by placing 2-3 Tbsp. of masa at one edge of the corn husk and flatten it out. Place as much meat as you like onto the masa then roll up the tamale and tie the ends with cotton string. Steam for 45 minutes. Remove string and corn husks and enjoy. |
This recipe for Tamales from the EZ Bake Oven is from