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Ingredients
5 lbs. Lean pork or beef, cooked and shredded
6 to 7 lbs. Fresh masa
1 1/2 lbs lard
1 tbls. Salt
1 1/2 pts. Red chili sauce
1 bundle oujas (corn shucks)
Directions
To make tamales, cook meat by boiling in a large covered pot with
enough water to cover completely. Add salt to taste and slow boil till
completely done. Cool meat and save broth. When meat has cooled,
shred and mix in the chili sauce
Corn Shucks:
To prepare the corn shucks ( outer husks), soak them in a sink or large
pot of warm water for about 2 hours or until soft. Gently separate
without tearing.
Masa:
(make masa by hand or with mixer) Mix the masa, lard , salt and
enough broth to make a smooth paste. Beat till a small amount (1 tsp)
will float in a cup of cool water. Spread masa (1/8 to 1/4 inch thick
layer, or to preference) on ouja, add a small amount of meat and roll
up. Fold up ends of ouja and place(fold down) on a rack in a pan deep
enough to steam. Add 1 to 2 inches water, cover with a tight fitting lid
and steam about 1 1/2 hours. (a cloth can be used under the lid to
make a tighter fit)
Many variations of ingredients can be used in making tamales. You can
use a combination of beef and pork, use chicken or even fried beans.
One or two olives may be added to the center or try adding a few
raisins.
This recipe will make 4 to 5 dozen tamales
Added on October 13, 2008
by: Anonymous
=========================================
5 lbs. Lean pork or beef, cooked and shredded
6 to 7 lbs. Fresh masa
1 1/2 lbs lard
1 tbls. Salt
1 1/2 pts. Red chili sauce
1 bundle oujas (corn shucks)
Directions
To make tamales, cook meat by boiling in a large covered pot with
enough water to cover completely. Add salt to taste and slow boil till
completely done. Cool meat and save broth. When meat has cooled,
shred and mix in the chili sauce
Corn Shucks:
To prepare the corn shucks ( outer husks), soak them in a sink or large
pot of warm water for about 2 hours or until soft. Gently separate
without tearing.
Masa:
(make masa by hand or with mixer) Mix the masa, lard , salt and
enough broth to make a smooth paste. Beat till a small amount (1 tsp)
will float in a cup of cool water. Spread masa (1/8 to 1/4 inch thick
layer, or to preference) on ouja, add a small amount of meat and roll
up. Fold up ends of ouja and place(fold down) on a rack in a pan deep
enough to steam. Add 1 to 2 inches water, cover with a tight fitting lid
and steam about 1 1/2 hours. (a cloth can be used under the lid to
make a tighter fit)
Many variations of ingredients can be used in making tamales. You can
use a combination of beef and pork, use chicken or even fried beans.
One or two olives may be added to the center or try adding a few
raisins.
This recipe will make 4 to 5 dozen tamales
Added on October 13, 2008
by: Anonymous
=========================================
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Tamales Recipe
Authentic Mexican Tamales
Mexican tamales (tamal is the Mexican
"singular" use of the word) are packets of
corn dough (masa) with a savory or sweet
filling and typically wrapped in corn husks
or banana leaves. The history of tamales
dates back as early as 5000 BC. Popular
varieties include fillings of pork, beef, green
chili, chicken or beans.
Authentic Mexican Tamales
Mexican tamales (tamal is the Mexican
"singular" use of the word) are packets of
corn dough (masa) with a savory or sweet
filling and typically wrapped in corn husks
or banana leaves. The history of tamales
dates back as early as 5000 BC. Popular
varieties include fillings of pork, beef, green
chili, chicken or beans.
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