Ingredients: |
Ingredients: 15 lb.s Masa Preparada,
1-3 cans of El pato -or- Enchilada sauce (depending on consistency of masa)
1 pkg. Ojas per 10 lb.s of masa.
1 lg. Pork butt or Beef Roast per 15 lb.s of masa.
1 lg Chicken per 15 lb.s of masa -or-
2 cans chopped green chile, 6 Serrano chiles -charred, pkg shredded sharp cheddar cheese.
Prepare meat a day in advance.
2 containers of beef stock
1 lg head of garlic
2 bay leaves
1/4 white onion
Oregano
Cumin seed
Caldo de pollo
El Pato sauce x3
Red Chile sauce of choice for the masa.
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Directions: |
Directions:Prepare the meat a day in advance. Butcher out the meat - cube into 3” pieces. In a heavy pot add a small amount of oil. Heat over med-high. Brown meat on both sides, do not over crowd the pan, fry meat in two batches. Pour off excess oil. Add all meat back to the pot. Add 2 containers of beef stock. If needed, add water to cover meat. Add garlic cloves, bay leaves, oregano, cumin seed, onion, and caldo de pollo and el Pato.
Simmer pot until meat is tender. About two or three hours. Remove the meat and reserve the broth. Use about 1 cup for masa and 1 cup for the meat and the rest for another use or to steam the tamales.
Shred meat and season to taste with red chile sauce of choice. Save the extra broth.
*Beef tamales will need extra sauce In each tamale.
*Pork tamales do not take extra sauce.
*Shred the Chicken, use Chile Rajas, Cheddar & Pepperjack, Tomatillo Green Sauce.
*Char the Serrano chiles, remove the skins and chop. Add into the canned green chiles and mix together with the shredded cheese.
Soak Ojas in boiling water for about half an hour.
Set up the steamer pot; line steamer basket with Ojas, leaving four spaces in between to allow steam to penetrate into basket. Pour leftover broth or water into the steamer pan. Heat.
Prepare masa;
Masa kept in the refrigerator overnight will be heavier and thicker. You will need to temper it and add extra broth or sauce.
Add salt to taste. It may take a little more than you think. Masa should taste pretty salty. Add red chile of choice to reserved 1 cup of broth. Mix into masa. Depending on the stiffness of the masa.
Mix well.
Spread approximately 2 T. Of masa onto an Ojas. (You are going to use the amount of masa the size of the ojas and tamales you want). Spread into about a 4X4 in. By 1/4" deep square. Do not spread too close to the edges or the bottom. Leave at least an inch from the top edge. Spreading masa thicker on open end for sealing the tamale.
Add filling down the middle of the spread masa and roll inward much like a taco. Pinching bottom so masa does not squash downward. Fold like a taco, then wrap the ojas around in the same direction and pinch the bottom then fold the bottom of the ojas up to meet the masa. Add more masa to the top if filling is exposed. Pinch the top closed.
Prepare by standing tamales upright in prepared steamer. Cover tops of tamales with Ojas to prevent condensation from hitting tamales. Steam for an hour and a half. Tamales will be soft but they will set up as they cool.
Enjoy
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