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Tamales

List of Ingredients




5 lbs. lean pork or beef, cooked and
shredded

6 to 7 lbs. fresh masa

1 1/2 lbs lard Tips & Tricks

Cheese can be sliced very thin if the knife is first heated 1 tbls.
salt 1 1/2 pts. red chili sauce

1 bundle oujas (corn shucks)


.


Recipe




To make tamales, cook meat by boiling in a large covered pot
with enough water to cover completely. Add salt to taste and
slow boil till completely done. Cool meat and save broth. When
meat has cooled, shred and mix in the chili sauce. Clean oujas
(corn shucks or outer husk)in warm water. (make masa by hand
or with mixer) Mix the masa, lard, salt and enough broth to make
a smooth paste. Beat till a small amount (1 tsp) will float in a cup
of cool water.

Spread masa (1/8 to 1/4 inch thick layer, or to preference) on
ouja, add a small amount of meat and roll up. Fold up ends of
ouja and place(fold down) on a rack in a pan deep enough to
steam. Add 1 to 2 inches water, cover with a tight fitting lid and
steam about 1 1/2 hours. (a cloth can be used under the lid to
make a tighter fit)

Many variations of ingredients can be used in making tamales.
You can use a combination of beef and pork, use chicken or
even fried beans. One or two olives may be added to the center