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"Hunger is the best sauce in the world."--Cervantes

Tia Belma's Famous Tamales Recipe

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This recipe for Tia Belma's Famous Tamales is from Dominguez 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:  
1 Pork Butt and/or 1 Pork Picnic Shoulder (8 to 14 lbs.)
6 - 6 oz. pkgs. corn husks - She uses La Michoacana - Corn husks for tamales
(Available from: El Venado Foods, Houston, TX , 713-692-0688)
3 - 5lb. bags corn masa - She uses Exquisite Brand
(Available from Exquisite Brand, Edinburg, TX, 1-800-634-3011
6 lbs Lard - She uses Armour Brand (2 lbs lard per each 10 lb. bag of masa)
Ebhardt's Chili Powder
1.5 oz. cumin and pepper Mix (whole kernels)
(Available from La India Brand, Lardedo, TX, www.laindiaherbsandspices.com)
1 head fresh garlic

Need:
2 big soup pots
Tamale press (use cooking oil to oil parts)
Meat grindere
20 quart meat roaster
marble morter and pestal
Directions:
Directions:
Meat Filling:
Cut pork into quarters in covered pot of water or chicken stock. Water should cover pork. Boil until cooked thru and tender (approx. 2 hours). While meat cooks grind cumin and pepper (use coffee grinder) - grind until fine powder (store leftovers in refrigerator). After meat is cooked, grind cooked port in meat grinder to consistency of hamburger meat. Save 2 quarts of the broth. Place ground pork in roasting pan. Let cool uncovered. If need be after meat cools store in refrigerator. When ready to heat, add 2 quarts to 1 pint of broth to meat in roasting pan. Add to meat:
lard - about 1 lb. lard - till proper consistency
fresh garlic - 1 whole medium size. About 2 Tablespoons chopped head sliced and crushed finely

 

 

 

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