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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tamales Recipe

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This recipe for Tamales is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
13 pounds pork (such as pork butt)
12 pounds masa harina
2 packages corn husks
3 containers frozen Baca's red chile
1 jar Santa Cruz Chili Paste
2 onions
3 garlic cloves
Salt
Directions:
Directions:
Pork: Place pork in medium size stock pot. Add onions, garlic and salt. Add cold water to cover the pork. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered until tender, about 1½ to 2 hours. Remove pork from the stock pot and let it cool at room temperature. When cool, shred meat into fine threads. Save water from stock pot, but remove onion and garlic.

Chile: Mix Baca's red chile with stock pot water. Thicken if necessary with flour; salt to taste. Add shredded pork to chile. Cook over low heat a couple of hours. Refrigerate.

Masa: Prepare masa harina according package instructions. Put in a bowl and set aside.

Tamale Assembly: Soak dried corn husks overnight (start with hot water) or in warm water for about an hour and a half until soft. Drain corn husks well and pat dry with paper towels. For each tamale, spread about 2 Tbsp of the masa mixture on each corn husk. Spoon about 2 Tbsp of chile/pork mixture lengthwise down the center. Fold husk and secure with strips of cornhusk. Steam for about 1 hour.

Steaming: Stand tamales upright in steamer. Add water, but be sure it doesn't touch the tamales. Steam until corn husk leaves masa easily, about an hour. Serve warm. Can be frozen after steaming.

 

 

 

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