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Tamales




Source of Recipe


My kitchen


Recipe Introduction


This recipe makes about 5 dozen tamales and my steamer won’t hold them all, so I steam them in batches-refrigerating the others. They freeze very well. My sister likes to freeze hers before steaming-the choice is yours. I also recruit any help I can get, tamale making is WORK. I have played with this recipe a lot at times i.e. using only extra broth and no chili in the masa, and filling with chopped left over turkey mixed with green chili and spices.

Filling

4 pounds lean beef or pork, cut into cubes
2 cloves of garlic

Place in large crock-pot with enough water to cover, cook on low all day. Cool enough to shred. Save the cooking broth.

2 cloves of garlic, minced
3 tablespoons of Crisco
3 tablespoons of flour
2 cups of red chili sauce
2 cups of broth
salt, pepper and cumin

Melt Crisco and add flour, brown slightly, add garlic, chili sauce and broth. Stir and simmer a few minutes then remove 1 cup and set aside, then add shredded meat and simmer about 20 minutes, adding salt, pepper, and cumin to taste.

At this point I usually refrigerate and start the next day.

1 pound of corn husks
Place in warm water to soak (about an hour or more). Before using rinse well, and drain on paper towels.

Masa

3/4 pounds of lard
2 ½ pounds of masa harina
1 cup of reserved red chili sauce (what you saved before adding the meat).
Beef or pork broth (from cooking the meat)

In a heavy duty mixer cream the lard for about 20 minutes-you want it light and fluffy-slowly add the masa harina and the red chili sauce. I like to add about ½ teaspoon of salt at this point. Then add enough of the broth to get a mixture that is of a nice spreading consistency.

You will use about 2 tablespoons of the masa per cornhusk, spreading it on half of the husk (stay about ¼ to ½ inches away from the top and sides of the husk, the masa expands as it cooks). Put about 1 tablespoon of the meat mixture on the masa and fold in thirds, then fold the unfilled half of the husk up making a neat little package. I stand mine up, with the folded end down in the steamer and steam about 2 hours using plain water. This recipe makes about 5 dozen tamales and my steamer won’t hold them all, so I steam them in batches-refrigerating the others. They freeze very well.