The tamale process

1 Servings

Ingredients

Quantity Ingredient
10 pounds Pork and beef combination
10 Dried red poblano peppers
½ cup Mixed whole cumin & pepper
2 Garlic pods peeled
4 cups Broth or water
2 tablespoons Salt
5 pounds Fresh masa
1 pounds Lard
1 cup Veg. shortening
⅛ cup Salt
¼ cup Chili powder
2 cups Broth or water
⅛ cup Baking powder
⅛ cup Garlic powder; (optional)

Directions

MEAT TAMALE FILLING

TAMALE MASA

Prepare tamale filling: A wide variety of fillings can be used. Varieties include: chicken,turkey, pork, venison, beef, hogshead, or a combination; thick chili meat, beans, and vegetables.

Meat Tamale Filling: Cook meat. Boil, broil, bake or slow-cook the meat.

Reserve the broth for the masa and the filling. Chop or shred cooked meat.

Clean peppers and boil in one cup for about 5 minutes. Place in blender and add the mixed cumin and pepper seed, and garlic. Blend until a paste is formed and all the spices are ground. Place chopped meat in a large pot and add broth, pepper and garlic paste, and salt. Mix until all ingredients blend together. Use immediately or refrigerate overnight, allowing the seasonings to ferment into meat.

Prepare corn husks: Pull apart dry husks and soak in hot water for an hour or until soft. Weigh them down. Prepare tamale dough. Tamale Masa: Place masa in large bowl, break into pieces. Set aside. Melt lard and shortening on low heat; add chili powder, salt and mix. Stir together broth, baking powder and garlic powder.

Gradually combine broth and lard mixture to masa. Mix well after each addition. Masa should be smooth. Let masa rest 10 minutes.

Spread masa . Take some corn husks out from water, wring and drain water.

The corn husk has two sides, a rough and a smooth side. Spread masa on smooth side. Spread works best with soft warm masa. Use large smooth surface to spread. For a thicker spread use more masa and less pressure.

Filling and cooking tamales: After the masa is spread, place 1 to 2 tablespoons of fillling lenghtwise in center of masa. Then, fold sides over towards center. Next, fold end of husk and pinch open end. In a large steamer, place tamales upright, with the folded side on the bottom. Cover with kitchen towel or husks and add water. Cover with steamer cover and steam 1½ to 2 hours. Tamales are cooked when the dough is firm and spongy and does not stick to husk.

Recipe by:

Posted to MC-Recipe Digest V1 #956 by Walt Gray <waltgray@...> on Dec 13, 1997

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