tamales
Every year around the holidays most of the Mexicans in Houston start to make Tamales to sell on the streets. They usually go for 6 to 8 dollars for a dozen. I've had some really good ones and some really bad ones. I find that it is easier to make my own because they freeze really well.
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yield
serving(s)
prep time
1 Hr
cook time
30 Min
method
Stove Top
Ingredients For tamales
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1 (3) lbpackage of lard
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20 lbmasa harina
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1/2 csalt
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3 cmeat broth
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1 cchili blend, or more for a darker blend (chili powder)
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2 (5) lbpork roasts
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2 (5) lbbeef roasts
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pepper to taste
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1/4 lbgarlic powder
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1/4 lbground conino (cumin)
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1 lbchili blend (chili powder)
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4 lbcorn shucks
How To Make tamales
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1Melt lard and add to masa with salt, meat broth, and chili blend. Mix well. Set aside.
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2Boil meat in a large stock pot with salt, pepper, garlic, and comino. When meat is tender and well cooked all the way through, remove from stove and chop into fine pieces.
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3Put back in pot and re cook with salt and chili blend, to taste.
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4Prepare you corn shucks. Wash in sink about 3 or 4 warm water rinses. Leave soaking in warm water until ready to use.
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5Separate leaves of shucks, rub your masa mix on the rough side leaving room to fold top under. Add 1 heaping tablespoon of meat mixture down the middle of masa mix.
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6Fold the sides toward each other and the top under.
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7COOKING THE TAMALES: You will need a 12 x 12 stock pot or tamale steamer. Lay some shuck leaves in the bottom of the pot. Use a small heat proof cup in the middle of the pot.
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8Stack the tamales at an angle all around cup all the way to the top.
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9Pour in 3 cups of water and cover with a wet clean white towel. Cook until done.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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