HOMEMADE TAMALES
Yield: approx. 32
About 2 hours prior to making tamales, fully submerse the
32 LG CORN HUSKS (2 PKGS DRIED HUSKS) Husks in a large pan. Place another heavy pan on top to
1 LARGE STOCK POT (20 QT.) W/ STEAMING Keep the husks submerged (one filled with water and
RACK/BUCKET Placed on top can be used). Right before you are ready
BLENDER OR FOOD PROCESSOR To spread the masa (see recipe below) in the husks, allow
Them to stand upright and drain for about 20 min. They need
To be damp/soft but not wet.
MEAT FILLING
2 lbs. Of pork, chicken, or beef Slow cook or boil meat in enough water to fully cover meat with
1 small onion, chopped the above ingredients until done and tender. Remove from pot and
2 garlic cloves, crushed save broth. Cool and shred/chop meat. Set aside.
1 TBS. Salt (optional)
RED CHILI SAUCE FOR MEAT
½ c. broth from meat Cut/pull tops off peppers. Remove seeds. If you like more spicy,
4-5 dried Calif. Peppers then use seeds. The more seeds you use, the spicier the sauce. (Wash
1—8 oz. Can tomato sauce hands thoroughly before touching face/eyes after handling peppers—
1 Roma tomato cut in ½ it WILL burn.) Using 2 cups of the broth, boil peppers until tender.
1 onion (chop ¼ to ½ of onion, depending on your taste) Place Peppers, tomato sauce, tomato, onion, and garlic in blender or
2 cloves garlic, crushed food Processor. Pureé. Place oil in large skillet. Add meat and fry on
2 TBS. Canola oil med. low for about 15 min. Add sauce and continue to cook on med.
low heat until most of the liquid is absorbed/evaporated. Remove
from heat.
MASA
You can purchase pre-made masa from any Latin market. It is called Masa Preparada (prepared masa for Tamales).
It is ready to use and needs no further preparation. It is best to use it purchased fresh, same day or if purchased prior, bring to room temp. for easy of spreading onto corn husks. TIP: To easily remove prepared masa from plastic bag, contact the bag lengthwise from top to bottom and roll the masa out into large bowl.
To make your own basic masa mix:
4 c masa for tamales (it’s dry and comes in a bag, like flour) 4 c strained broth from meat (or water or canned broth)
2 tsp baking powder 1 ½ c vegetable shortening or lard
1 tsp salt
In med. bowl, combine masa, baking powder, and salt. Slowly add broth, blending with large spoon or fingers to create a moist dough.
Beat shortening in a large bowl until fluffy, about 5 minutes. Add masa mixture to shortening and blend until it reaches thick, creamy
texture.
Now you are ready to spread a semi-thin layer of the masa onto the smooth side of the corn husk going only about ½ way down (leave the narrower end of the husk empty). Place a spoonful of meat (or more if you desire) on top of the masa. Fold filled husk in half lengthwise, and then, while holding those two sides, carefully fold in half again and around the tamale. Slightly pinch the end where there is very little or no masa and fold it up towards the top of the tamale like a tail. Lay flat on shallow pan until you have made all the tamales. Then put the tamales in the steamer part of the pot standing upright (masa at the top). If you do not have enough tamales to fill the pot, place a heat proof glass bowl in the middle of the steamer part of the pot and place tamales around it in a circular fashion. Fill other part of pot with just enough water to leave about 1 inch between the steamer and the bottom of the pot. Water should not be allowed to touch the bottom of the tamales. Cover with leftover corn husks for faster cooking. Cook time varies depending on your stove and thickness of the masa. Anywhere from 1-3 hours on low heat will be needed. They seem to cook much faster when a layer of husks are placed on top of the tamales after placing them in the pot. You can tell when they are done because the masa is soft and fluffy, not sticky, to the touch. Also, if you gently unwrap one, the masa will easily fall/pull away from the husk as you open it and there will not be any shiny, doughy-looking parts of the tamale inside the husk. Once done, remove from pot and eat. Tamales can be frozen and then reheated if placed in a wet paper towel and then cooked in the microwave. Cooking time will vary depending on your microwave, but should always be started off for about 30 minutes at half power. Remember it’s better to cook a second time than risk overcooking.
VARIATIONS: Try using chili relleno chilis and jack cheese (fresh chilis need to roasted over stove burner or on a pancake skillet to remove the outer skin or thy will be tough. Also try mixing some sugar and drained, canned pineapple into the masa to spread onto the husk for a sweet treat. Apples can also be used. Season them with cinnamon and sugar and place onto of the masa after you spread it on the husk. You can still add some sugar to the masa for the apple tamales if you have a really sweet tooth.
ENJOY!!! Linda Hooper, Christine Fouts, and Sonia Gee
