Ingredients: |
Ingredients: Filling:
3 1/2 pounds lean meat (pork, beef or chicken)
1 medium garlic, chopped
2 1/2 tsp salt - or to taste
2-3 quarts water, enough to cover meat
1 onion
3 bay leaves
1 tsp oregano
Chili Sauce:
3/4 cup flour
1/2 cup shortening or vegetable oil
1 1/2 cups chili powder
7 cups liquid (meat broth or water)
1/4 tsp cloves
1/4 tsp cumin
1/2 tsp garlic powder
Masa Dough (Or Use Prepared):
5 pounds Mi Rancho Masa
1 Tbsp baking powder
1 Tbsp salt or to taste
1 cup vegetable oil
1 1/2 cups broth or water
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Directions: |
Directions:Filling: Cut meat into 1-inch cubes and put into a large pan. Cover with water, add garlic, bay leaves and salt. Bring to a boil, lower heat, cook with lid on for about 1 1/2 hours. Drain meat well; save broth for chili sauce and/or masa.
Sauce: Brown the flour in shortening (or oil). Add broth a little at a time, stirring and cooking over low heat until sauce becomes thick. Add chili powder and other spices. Mix well. Add the well drained meat to sauce and simmer 1/2 hour longer.
Masa: With hands, mix masa. Add ingredients alternately in very small amounts to masa. Knead well after each addition until the masa is a creamy mixture. Too much liquid will ruin the consistency so add with caution.
Putting it all together: Soak husks in hot water for 15 minutes or until they can be separated one by one without tearing. Drain them well before spreading with masa. If necessary, pat dry with towel. Spread masa 2-inches from pointed end onto smooth side of husks, using 2 or more tablespoons depending on thickness desired. Use a table knife or spatula; DO NOT COVER BOTTOM INCH.
Center 1 or more tablespoons filling on the spread masa. Fold over sides of husks to form a roll. Fold pointed end over.
Line a deep pan with small pieces of leftover husks. Stand tamales on folded ends with open ends up. Add 2 to 3-inches of hot water (1/2 tsp salt may be added for each cup of water). Cover tamales with a clean cloth, aluminum foil and lid.
Simmer approximately 1 1/2 hours, or until masa does not stick to husks.
Makes approximately 40-60 tamales, depending on size. Tamales may be frozen. Cool and freeze immediately. For best result, use within 6 weeks. |
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