Pop’s Tamales Recipe
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Category: |
Category: |
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Meat Mixture |
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Ingredients: |
Ingredients: 1 ¼ lb. pork loin or shoulder, chicken, or beef
1 ½ oz. Serrano peppers
1/8 cup corn oil
¾ cup water
½ tbsp salt
16 corn husks (soaked in water for two hours)
2 ½ lbs. prepared masa (Below)
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Directions: |
Directions:Cover meat with water, and bring to boil. Reduce heat and simmer until done, about 2 hours. Lightly sauté the Serrano peppers (without stems and seeds, sliced) in cooking oil. Place in blender, add water and blend until smooth. Chop meat and cook in cooking oil until browned. Add Serrano mix and salt to meat, cook for about 7 minutes. |
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Tamale Dough: |
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Ingredients: |
Ingredients: 2 cups of Maseco for tamales
2 cups chicken broth
1 tsp baking powder
½ tsp salt
2/3 cup lard or vegetable shortening
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Directions: |
Directions:Combine Maseco, baking powder and salt in a bowl; work broth in with your fingers to make a soft moist dough. In a small bowl, beat lard or shortening until fluffy, add masa and beat until dough has a spongy texture.
How to build: Take the corn husk and lay it flat in the palm of your hand with the gathered end up at your finger tips. Spread about ½ cup of Masa mix over 2/3 of the tortilla from left to the right, leaving the right 1/3 blank. Also leave about 2 inches at the top for the fold later. Place a tablespoon of meat mixture in a line about 1 inch from the left side. Now starting on the left side roll the corn husk closed and fold the top down. Place on a flat surface with the fold down in the steamer. Cover with lid and steam about 2 hours.
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This recipe for Pop’s Tamales is from