Grandma Anita’s Tamales
Source of Recipe
Grandma Anita Hernandez
Recipe Introduction
Our family tradition is to get together each year and make Grandma Nita's tamales for Christmas Eve! The best!
Secret Trick: The way to get your masa light and tender is to cream the fat until it triples in size. It takes a good 10 minutes with a hand mixer, but it is worth it! Then add it to the masa.
List of Ingredients
35 lbs. Masa (prepared) - will also use for chicken & cheese tamales
3 large bags dried corn husks
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For Pork with Red Chili Tamales:
25 lbs. cushion, picnic or shoulder butt pork roast
2 cloves garlic
1 tsp. salt
8 (28 oz.) Las Palmas Enchilada Sauce, (reserve 1-2 cups for masa)
ground cumin, (good pinch)
1 large clove garlic, mashed
3 tbsp. oil
3 tbsp. flour
ground oregano, (good pinch)
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For Chicken Tamales:
1-2 whole chicken, cooked
2-3 (28 oz.) can Las Palmas green enchilada sauce
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For Cheese Tamales:
1-2 lbs. jack cheese, cut into long 1/2" pieces
2-3 large cans whole green chili, drained & cut into stripsRecipe
*Makes approx. 12 dozen
PORK ROAST PREPARATION (for the Pork w/ Red Chile):
(**Prepare day before if possible!)
BOILING METHOD:
Cover roasts with water, add garlic and salt.
Cover and boil approx. 3-4 hrs.
*Turn every ½ hour adding water as needed and remove
foam as well.
INSTANT POT METHOD:
Add water to cover, garlic, salt, and cumin to Instant Pot.
Add pork, lock lid in place and seal pressure valve.
Select Manual (high pressure) for 75 minutes.
When done, use natural pressure release for 15 minutes, then quick release remaining pressure.
Remove meat, cool a bit and cut into cubes discarding excess fat.
Strain cooking liquid and reserve to make masa. (Put in fridge overnight and discarded fat on top the next day.)
OVEN METHOD:
Preheat oven to 350 degrees.
Generously coat pork with oil, garlic & salt.
Place into dutch oven or large pan.
Cover and cook until meat is very tender (will easily pull apart with a fork), approximately 3 1/2 hours.
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PORK RED SAUCE:
In large pot, heat oil until very hot.
Add flour and brown.
Add enchilada sauce, cumin, garlic and oregano.
Bring to a boil and heat through.
Add cut up meat and return to a boil.
Turn down and simmer at least 30 mins. or longer.
Cool until easy to handle.
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For CHICKEN TAMALES:
1-2 whole chicken, cooked and shredded
2-3 (28 oz.) cans Las Palmas green enchilada sauce
Mix together cooked chicken and green enchilada sauce.
Add 2-3 tbsp. or so of chicken/sauce mixture in center prepared husk.
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For CHEESE TAMALES:
1-2 lbs. jack cheese, cut into long 1/2" pieces
2-3 large cans whole green chili, drained and cut into strips
Layer 2 green chili strips and 1 long piece jack cheese onto center prepared husk.
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HUSKS:
Soak husk in very hot water for approx. 2-3 hours or overnight to soften.
Shake well to remove any excess water and remove corn silk.
Pat dry with a towel. (can stand in a large bowl to dry easier).
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MASA:
*35 lbs masa + 12 dozens of tamales.
(Adjust amount for how much masa you buy)
35 lbs. prepared masa
1 cup meat broth
6 tbsp. baking powder
3 tbsp. salt
3 cups lard, creamed to triple size
2 cups reserved enchilada sauce
Cream lard with a hand mixer until it triples it's size and set aside.
In a large bowl, using your hands, knead the masa, meat broth, baking powder and salt together.
Mix in reserved sauce.
Next, slowly whip in the creamed lard.
Finally, do the magical "Cold Water Test":
Drop a small ball of dough in a glass of cold water. If it floats, it's ready for making into tamales. If not, you'll need to mix the masa longer.
More broth from meat can be added, a small amount at a time, if the masa seems too thick to spread easily.
*The masa should be used the same day it is bought. It should not be refrigerated.
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MAKING THE TAMALES:
Spread masa (with back of spoon) onto husk, about 1” from larger end of husk & about 2" from smaller end of husk (this is the end you will fold over).
Add 3 tbsp. or so of meat/sauce mixture in center.
Variations: 1. Add 1 whole olive on top.
2. Add 1 olive and 5-6 raisins on top.
Bring up sides of husk to cover and fold up small end of husk.
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COOKING TAMALES (Steaming in pot):
Use large pot with steamer or upside down pie tin with small holes punched through to let steam escape.
Add 2” water or broth from meat and a clean dime to bottom of pot.
Add tamales placing them standing upright (folded side down).
Wet a couple old dishtowels and set them gently on top of tamales, to increase the steam power.
Place pot on high flame uncovered until water is at a roaring boil and can hear the dime rattling.
Cover top of pot with heavy duty foil.
Place a tight fitting lid on pot and reduce flame to simmer (med/low).
For a large pot, check them after 2 hours (No peaking early!); smaller, check after 1 1/2 hours.
*WHY THE DIME?! The dime is put in so that when listening to it rattle, you know there is still enough water. If it stops rattling, you will need to add more!
To test for doneness (after 2 hours), remove 1 tamale from the center & 1 from the side of pot. As you open them the dough should come away easily from the husks & be completely smooth. To make doubly sure, open up completely to see if they're spongy & well cooked throughout.
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COOKING TAMALES (In Instant Pot):
Cook on Manual (high pressure) for 25-30 minutes.
Do a natural release.
*Tamale keep in refrigerator for up to a week. In the freezer, they keep up to 4 months.
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