Ingredients
-
3 1/2
-
10
-
1
-
3
-
3 1/2
-
4
-
3/4
-
6
-
1 1/2
-
50
-
-
-
-
-
Directions
Traditional Tamales (Pork), This tamale recipe is about as traditional as you can get, although use a roast instead of the whole pig head that many Mexican women use I have also used beef, but they just do not taste quite the same These take about all day to make and are a lot of work, but they are so worth the time and the effort Not for the faint-hearted cook for sure They are a huge hit here in the West For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574 Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal For an online tamale-making tutorial, including pictures, please see recipezaar com/bb/viewtopic zsp?t=188623 posted in the Mexican cooking forum , These are a LOT of work- but if youre a cook you know to just follow the steps It has taken almost all day doing it alone ( best way to work!)- but these are fantastic! The red sauce alone seemed too salty but once the pork was stirred into it / wow! This is involved, but theres some rest time useful for cleaning up the kitchen Definitely do not try to pure the red sauce in the food processor- i ended up dividing the red sauce into two batches in the blender (because i had doubled the recipe) – the food processor did not give me the right consistency I would give you pictures but it wont let me without facebook So I will close with one word – YUM!
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Steps
|
1
Done
|
In a 5 Qt Dutch Oven, Bring Pork, Water, Onion, Garlic and 1 1/2 Salt to Boil. |
|
2
Done
|
Simmer Covered, About 2 1/2 Hours or Until Meat Is Very Tender. |
|
3
Done
|
Remove Meat from Broth and Allow Both Meat and Broth to Cool. (chilling the Broth Will Allow You to Easily Remove the Fat If You Desire to Do So). |
|
4
Done
|
Shred the Meat Using 2 Forks, Discarding Fat. |
|
5
Done
|
Strain the Broth and Reserve 6 Cups. |
|
6
Done
|
in a Large Sauce Pan, Heat the Red Chili Sauce and Add Meat; Simmer, Covered For 10 Minutes. |
|
7
Done
|
to Make Masa Beat Shortening on Medium Speed in a Large Bowl For 1 Minute. |
|
8
Done
|
in a Separate Bowl, Stir Together Masa Harina, Baking Powder and 2 Teaspoons Salt. |
|
9
Done
|
Alternately Add Masa Harina Mixture and Broth to Shortening, Beating Well After Each Addition. (add Just Enough Broth to Make a Thick, Creamy Paste). |
|
10
Done
|
in the Mean Time, Soak Corn Husks in Warm Water For at Least 20 Minutes; Rinse to Remove Any Corn Silk and Drain Well. |
|
11
Done
|
to Assemble Each Tamale, Spread 2 Tablespoons of the Masa Mixture on the Center of the Corn Husk (each Husk Should Be 8 Inches Long and 6 Inches Wide at the Top. If Husks Are Small, Overlap 2 Small Ones to Form One. If It Is Large, Tear a Strip from the Side). |
|
12
Done
|
Place About 1 Tablespoon Meat and Sauce Mixture in the Middle of the Masa. |
|
13
Done
|
Fold in Sides of Husk and Fold Up the Bottom. |
|
14
Done
|
Place a Mound of Extra Husks or a Foil Ball in the Center of a Steamer Basket Placed in a Dutch Oven. |
|
15
Done
|
Lean the Tamales in the Basket, Open Side Up. |
