Basic Tamales
I. The Filling:
3.5 lbs of lean meat (pork, beef, or chicken)
2 cloves garlic, chopped
2 ½ teaspoons salt (or to taste)
2-3 quarts water (enough to cover meat)
1 teaspoon ground oregano
Directions:
Cut meat into 1-inch cubes and place in a large pan. Cover with water.
Add garlic, salt and oregano.
Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours.
Drain meat well, saving the broth for chile sauce and/or masa.
Shred the meat using a fork and set aside.
II. Chile Sauce (Mole [móh-lĕh]):
¾ cup flour
7 cups liquid (meat broth plus water)
1 ½ cups red chile powder
¼ teaspoon cumin
½ teaspoon ground garlic
3 teaspoons salt
Directions:
Using a jar with lid, place flour in 1 ½ cups of the broth and shake until well blended and creamy. Pour into large skillet and begin cooking over low heat. Add remaining broth a little at a time, stirring and cooking over low heat until sauce becomes thick.
Add chile powder, cumin, ground garlic and salt.
Mix well.
Add well-drained, shredded meat to sauce and simmer ½ hour longer. Check to see if any additional salt is needed.
III. The Dough or Masa:
5 lbs masa, plain
1 tablespoon baking powder
1 tablespoon salt or to taste
1 pound lard
1 cup or more broth or water
Directions:
Mix masa, with hands.
Add baking powder and salt and mix well.
Add ¼ cup of liquid and mix well.
Add lard in small increments to the masa.
Alternate adding lard and small amount of liquid. Knead well after each addition until masa is a creamy texture. (Avoid adding too much liquid or it will ruin the consistency.)
IV. Preparing the Corn Husks
Soak husks in hot water for 15 minutes or until they can be separated one by one without tearing. Rinse and drain well before spreading with masa.
Spread masa 2 inches from pointed end onto smooth side of husks, using two or more tablespoons of masa depending on thickness desired. Use a table knife or spatula.
Center one or more tablespoons of filling on the spread masa.
Fold over sides of husks to form a roll.
Fold pointed end over.
V. Cooking
Line a deep pan with small pieces of leftover husks.
Stand tamales on folded ends with open ends up.
Add 2 to 3 inches of hot water.
Place a tight-fitting lid on the pan to ensure steam heat builds up to cook the tamales.
Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk.
Makes approximately 40 to 60 tamales, depending on size. Tamales may be frozen. Cool and freeze immediately. For best results, use within 6 weeks.
I. The Filling:
3.5 lbs of lean meat (pork, beef, or chicken)
2 cloves garlic, chopped
2 ½ teaspoons salt (or to taste)
2-3 quarts water (enough to cover meat)
1 teaspoon ground oregano
Directions:
Cut meat into 1-inch cubes and place in a large pan. Cover with water.
Add garlic, salt and oregano.
Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours.
Drain meat well, saving the broth for chile sauce and/or masa.
Shred the meat using a fork and set aside.
II. Chile Sauce (Mole [móh-lĕh]):
¾ cup flour
7 cups liquid (meat broth plus water)
1 ½ cups red chile powder
¼ teaspoon cumin
½ teaspoon ground garlic
3 teaspoons salt
Directions:
Using a jar with lid, place flour in 1 ½ cups of the broth and shake until well blended and creamy. Pour into large skillet and begin cooking over low heat. Add remaining broth a little at a time, stirring and cooking over low heat until sauce becomes thick.
Add chile powder, cumin, ground garlic and salt.
Mix well.
Add well-drained, shredded meat to sauce and simmer ½ hour longer. Check to see if any additional salt is needed.
III. The Dough or Masa:
5 lbs masa, plain
1 tablespoon baking powder
1 tablespoon salt or to taste
1 pound lard
1 cup or more broth or water
Directions:
Mix masa, with hands.
Add baking powder and salt and mix well.
Add ¼ cup of liquid and mix well.
Add lard in small increments to the masa.
Alternate adding lard and small amount of liquid. Knead well after each addition until masa is a creamy texture. (Avoid adding too much liquid or it will ruin the consistency.)
IV. Preparing the Corn Husks
Soak husks in hot water for 15 minutes or until they can be separated one by one without tearing. Rinse and drain well before spreading with masa.
Spread masa 2 inches from pointed end onto smooth side of husks, using two or more tablespoons of masa depending on thickness desired. Use a table knife or spatula.
Center one or more tablespoons of filling on the spread masa.
Fold over sides of husks to form a roll.
Fold pointed end over.
V. Cooking
Line a deep pan with small pieces of leftover husks.
Stand tamales on folded ends with open ends up.
Add 2 to 3 inches of hot water.
Place a tight-fitting lid on the pan to ensure steam heat builds up to cook the tamales.
Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk.
Makes approximately 40 to 60 tamales, depending on size. Tamales may be frozen. Cool and freeze immediately. For best results, use within 6 weeks.
