HOMEMADE PORK TAMALES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9-10 lbs. Pork Roast, cooked and shredded
1-5 lb. bag Masa
2/3 c. salt
3 c. corn meal
3/4 c. lard, melted
1/2 bag dried red chili pods (mild)
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Directions: |
Directions:Shred roast which has been slow cooked, seasoned with garlic salt, pinch of cumin, salt and pepper. See cooking details in this cookbook for roast.
In a large bowl add: bag dry masa, salt (or to taste-some will cook out so it need to be pretty salty) corn meal. Stir until well blended in a large bowl and then add:
melted lard and drippings from cooking the roast. Blend this in then add water to make a consistency of mush.
Chili paste:
Cook 1/2 bag dry red chili which has been washed and seeded. Cover with water in a large pan and cook covered for at least 30 minutes until tender - poke with a fork to check. I put a plate on top to hold them down under the water. Blend the chili and water in blender to make a paste making sure the skins are well blended- add garlic salt and cumin to taste. This will be a thick paste not too much water. Stir into meat which has been seasoned and shredded. Now you are ready to build tamales.
To build a tamale: Wash and soak corn husk in warm water and set in a cake pan. Place the husk in the palm of your hand with the rough side down and the wide part down. Spread about 3-4 Tbsp. of masa mixture over the bottom of the husk about your palm height and then place a spoon of meat mixture down the center. Fold over one side and then the other to wrap the tamale then fold the top skinny part down and stack in a pan.
Tamale Pan-I use an enamel water bath canner, on the rack that holds the jars place an old pizza pan that has been punched with holes to let the steam through. Put a couple quarts of water in the bottom of the pan. You can fit 5-6 dozen tamales stacked in the pan. Cook tamales about 1 hr. 15 minutes. This recipe makes about 8-9 dozen tamales. |
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Personal
Notes: |
Personal
Notes: This is a Christmas time tradition- Dad does all the prep work of cooking the meat and making the masa then we all help him make the tamales. It is a lot of work but well worth it. After my big pot is full, I freeze the rest in a bag and put the in an empty plastic ice-cream container and freeze. They keep for months. Later when we are having Mexican food I pull out the container, thaw and cook as directed below. It still takes an hour to steam even for a small batch.
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