Tamales Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Tamale Meat
4 lbs. Pork - any cut roasted (Cook a day ahead of making tamales and cool in refrigerator).
Season meat with the following and cook at 350º for approximately 3 hours:
1 T cumin, 1 T garlic powder, 1 T chili powder, 1 T salt, 1 tsp red pepper flakes.
1 pkg corn husks
MASA:
Mix together:
2 c wet masa (Adams brand)
1 c lard (melted)
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
¾ c meat broth
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Directions: |
Directions:Meat prep: Bake meat in roasting pan with spices from ingredient list.
Let cool and refrigerate overnight, then either finely chop with chef knife or chop in food processor, adding in broth. (meat broth helps loosen meat slightly).
Taste test meat mixture and add more chili powder, cumin, or more salt to taste.
Masa prep:
Mix shortening (melt to soften it for easier mixing) with masa and seasonings and add broth sparingly.
Once again taste test and adjust seasonings to taste.
It should be very flavorful.
Soak shucks in hot water and blot excess water off with kitchen towel.
Spread a large serving spoonful of masa on smooth side of softened shuck.
Add meat mixture down center of masa smeared shuck and roll up turning narrow end under (keep meat mixture about 1 inch from wide end of shuck to keep meat from oozing out of end of shuck when cooking).
Rolled up tamales can be tied in bundles of 6 to help keep upright in pot for steaming.
Steam for 2 hours. |
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Number Of
Servings: |
Number Of
Servings:3-4 doz |
Preparation
Time: |
Preparation
Time:Plan on taking about half a day |
Personal
Notes: |
Personal
Notes: To test for proper amount of shortening in masa mix - drop a small ball in a cup of cold water - if it floats- its good.
Add jalapeño salt to both mixtures or even cayenne pepper for more "kick" to your tamales.
The tamale making process works best if you make them with family or friends in an assembly line.
I also use an electric steamer rather than a tamale pot and steam for 1 1/2 hours.
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