Makes:
2-4 dozen
Total Time:
12 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 2 bags corn husks
- 3-6 lbs. chicken or pork shoulder
- Prepared corn masa or make your own according to package
- 6-10 jalapeno peppers (depending on how hot you want it)
- 2-3 lbs. tomatillos
- A couple of garlic cloves
- Salt to your taste
make it
Soak the corn husks overnight until soft. Boil chicken or pork shoulder until tender and able to shred. Prepare masa according to package or prepared way quicker.
Boil peppers, tomatillos (green tomatoes until ready then add to blender, add garlic and salt to taste boil together) When meat is shredded cook with salsa. Now you are ready to assemble.
Grab a corn husk and spread about 1-2 Tbsp. of masa. Start from bottom and spread to top of husk. Then add-
Meat fold from bottom then sides. Put in a big steamer pot. Place a towel on top of steamer part with the holes. Tamales will cook faster from the steam.
Remember: not on bottom you can have a fire!!
Keeping adding tamales on top of the towel, at the very top add another towel to keep moister in the pot
Cooking time may vary from 2 1/2 hours-4 hours
When tamales are done masa will peel easily off of husks.
Notes
