Granny's Basic Tamales
5 lbs. lean pork or beef, cooked and shredded
6 to 7 lbs. fresh masa
1 1/2 lbs lard
1 tablespoon salt
1 1/2 pts. Red chili sauce
1 bundle hojas (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. Clean hojjas (corn shucks or outer husk) in warm water
(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 husk, 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, or 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 Mexican tamales.
A positive attitude may not solve all your problems, but it will annoy enough
people to make it worth the effort.
Health is a great treasure. It is the richest possession mortals
can have. Wealth, honor, or learning is dearly purchased, if it be at the loss
of the vigor of health. None of these attainments can secure happiness, if
health is wanting.
- Ellen G. White