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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mama Macias' Tamales Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
10 lbs Masa
2 Packs Corn Husks
1 1½ lbs Lard (Morrell)
4 T Baking Powder
2 T Salt
4 C Chicken or Pork Broth from Stew
Directions:
Directions:
Soak corn husks in water until soft. Slowly rinse each leaf until clean. Pull husk apart to 30 to 45 degree wedge.

Using a mixer, beat the lard until soft. Add ¼ of the masa, 1 T baking powder, salt and 1 C broth. Continue to beat until mixture is softened. Add the remainder of the ingredients in fourths until all the masa is soft. Pinch a sample of masa mixture and place in a glass of water. The masa should float when it has the correct consistency. Taste the masa for salt content.

Take the corn husk holding the wide edge of the wedge away from you. Begin to spread the masa mixture onto the corn husk starting from the center to the lower half of the wedge. Spread a thin coat of masa, just enough until the husk is no longer visible. Add a spoonful of chile stew to the lower center of the masa coat. Fold the husk side to side and curl under. Continue to spread and fold until all chile stew is finished. Using a steamer pot, add water to bottom of pot and begin to arrange the tamales such that the tamale tops are facing up. Steam for 2 hours or until the masa peels away from the corn husk. Remove the tamales from the steamer and let sit for a few minutes.

 

 

 

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