"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Tamales Recipe

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This recipe for Tamales, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Rubio
Added: Thursday, September 17, 2009


24 oz. lard, melted
5 lbs. masa
1 tbsp. baking powder
3 tbsp. salt
2 bags of corn husks
5 lb. beef or pork roast
salt for flavor
1/2 onion, quartered
l bag of red chile pods, hot or mild
2 tsp salt
2 quarters of garlic
1 tbsp cumin
1/2 onion, diced

Take apart corn husks and soak in water in large pan overnight to soften. Soak red chile pods in water overnight in large pan. You can place a glass plate to keep pods submerged. Place your roast, quartered 1/2 onion, and salt for flavor in the crock pot. Cook overnight. In the morning, shred the roast. Save the juice.
Put soaked pods in blender along with 2 tsp. salt, 2 quarters garlic, cumin, and onion. Blend for 3 min. Run threw strainer to remove seeds and skins. Mix strained red chile with shredded roast. Simmer for 1 hr.
In large bread bowl, mix masa, baking powder, and 3 tbsp. salt. Pour lard in masa mix a little at a time mixing as you go. Pour the roast juice into the masa. You may have to add hot water if you don't have enough juice to fully mix the masa. Masa texture should be smooth enough to spread.
Take corn husks out and shake excess water off.
Spread masa on corn husks. Place roast/chile in the middle of corn husk. Fold sides over. Then fold top of corn husk down. In a large stew pot, place a large plate on the bottom and put about an inch of water in the pot. Place the tamales in a circular design on the plate. Cook for 2 hours or till masa peals away from husk with ease.




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