Makes:
25 tamales
Total Time:
3 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Pork Entrees
what you need
- Tamales:
- 4 lb. pork
- 6 cups water
- 6 Tbsp. chili power
- 2 cups meat stock
- Tamales Masa:
- 5 cups ready-mix white corn meal for tamales
- 2 Tbsp. salt
- 2 1/2 cups pure lard
- Stock from meat filling (above) or water as necessary
- At least 50 corn husks
make it
Tamales:
Cook pork in 6 cups of water until well done. Drain broth and reserve this stock for making dough.
Chop cooked meat in small pieces. Now, dissolve the 6 tablespoons of chili powder in 2 cups of the meat stock (or water). Add this to the chopped meat and cook until almost all of the liquid is absorbed by the meat.
Tamale Masa:
Place ready-mix corn meal in bowl. Add salt, lard and enough meat stock until dough is of spreading consistency (add water as necessary).
Now spread masa mix into corn husks and spread about 1/2 as much meat in Tamale Masa MIX folding one end of husk over to close meat & masa inside. Set aside to be loaded into steamer later.
To cook, place tamales in a steamer on closed end down. Steam tamales for about 45 minutes or until they loosen easily when unwrapped.
Notes
Fair warning, tamales are not easy to make, but if you are game for a good try, follow instructions closely!
Serve several tamales to a plate, with frijoles, shredded lettuce and a red chili sauce.
NOTE: Aluminum foil can be used in place of corn husks.
