Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Anita’s Tamales




Source of Recipe


Recipe Circus
15 lbs. picnic and/or shoulder butt pork roast
2 cloves garlic
1 tsp. Salt

Cover roasts with water & bring to a boil.
Boil with garlic and salt for 3 hrs.
Turn every 1/2 hour and add water as needed.
Remove foam as cooking.
Cool and shred with fork (or chop)
Also;
3 bags of dried corn husks
Soak husk in cool water to soften a bit & clean, removing corn silk.
Next you need;.
1. 2 bags California dried chili & 2 bags New Mexico dried chili (or fresh chilies)
Clean chili by splitting them open, clean out the seeds and remove the top with stem.
If you don’t want it too hot, remove the veins
As each is cleaned, place it in cool water. (for dried)

When finished, rinse dried chilies and put in new water. Boil for 30 minutes, or until softened.
Put softened chili in blender (¼ at a time) with 1 ¼ C water with each batch.
Liquefy until very fine. Strain in colander to remove peeling.
Save a cup or so of the sauce to add to the masa.
Then add;
Ground cumin (good pinch)
1 large clove garlic, pressed
2 tbsp. Flour
Ground oregano (good pinch)
In large pot, heat 3 tbsp. Oil until very hot.
Add flour & brown.
Add chili & oregano. Bring to a boil and heat through.
Add shredded or cut up meat & bring to a boil.
Turn down & simmer at least an hour or longer.
Cool until easy to handle.
Remove corn husks from water & let drain.
Using 15 lbs. Masa (prepared), Work with your hands until a small pinch floats when dropped in a glass of cool water. (quite a while!)
Add reserved sauce to masa & mix well.
Spread masa (with back of spoon) onto husk, about 1” from larger end of husk and about 2” from smaller end of husk (this is the end you will fold over).
Add 2 tbsp. or so of the meat/sauce mixture in center.
Add 1 olive and/or 5-6 raisins on top.
Bring up sides of husk to cover & fold up the small end of husk.

Steaming:
Steam at medium-high (boiling).
You can use a large pot with a steamer or upside down pie tin with small holes punched through for steam to escape.
Add about 1 to 2 inches water & place tamales standing upright (folded side down) & cover. Check to see if done in about 2 hours.

Tip;
A dime is put in the water, so that when listening to it rattle, you know there is still enough water. If it stops rattling, you will need to add more.

Makes about 7 dozen