Tamales

1
Raven Higheagle

By
@ravenhigheagle

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes about 30 dozen Tamales
Prep:
1 Hr
Cook:
30 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1Melt lard and add to masa with salt, meat broth, and chili blend. Mix well. Set aside.
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.
3Put back in pot and re cook with salt and chili blend, to taste.
4Prepare you corn shucks. Wash in sink about 3 or 4 warm water rinses. Leave soaking in warm water until ready to use.
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.
6Fold the sides toward each other and the top under.
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.
8Stack the tamales at an angle all around cup all the way to the top.
9Pour in 3 cups of water and cover with a wet clean white towel. Cook until done.

About Tamales

Course/Dish: Beef, Meat Appetizers, Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tags: For Kids, Healthy, Heirloom