tamales

Name: Tamales
Prep time: 1 h
Cook time: 30 min
Cuisine: Mexican
Ingredients: 1 (3) pound(s) package of lard; 20 pound(s) masa harina; 1/2 cup(s) salt; 3 cup(s) meat broth; 1 cup(s) chili blend, or more for a darker blend (chili powder); 2 (5) pound(s) pork roasts; 2 (5) pound(s) beef roasts; - pepper to taste; 1/4 pound(s) garlic powder; 1/4 pound(s) ground conino (cumin); 1 pound(s) chili blend (chili powder); 4 pound(s) corn shucks

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

1 (3) lb

package of lard
20 lb

masa harina
1/2 c

salt
3 c

meat broth
1 c

chili blend, or more for a darker blend (chili powder)
2 (5) lb

pork roasts
2 (5) lb

beef roasts
pepper to taste
1/4 lb

garlic powder
1/4 lb

ground conino (cumin)
1 lb

chili blend (chili powder)
4 lb

corn shucks

How To Make tamales

1
Melt lard and add to masa with salt, meat broth, and chili blend. Mix well. Set aside.

2
Boil 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.
3
Put back in pot and re cook with salt and chili blend, to taste.
4
Prepare you corn shucks. Wash in sink about 3 or 4 warm water rinses. Leave soaking in warm water until ready to use.
5
Separate 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.
6
Fold the sides toward each other and the top under.
7
COOKING 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.
8
Stack the tamales at an angle all around cup all the way to the top.
9
Pour in 3 cups of water and cover with a wet clean white towel. Cook until done.
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