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 Kat's Classic Red Chili SauceTMS2
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.
Tamales
2
4 dz. corn husks
1 lb. pork lard
2 tsp. salt
2 tbsp. chili powder
3 lbs. masa
5 tbsp. water
Directions:
Soak corn husks in water 1 day before using. Work lard, chili powder, salt
into masa. Add water & knead with hands until smooth. Using the back of a
spoon, spread mixture thinly & evenly on the inside of husk, covering about
half. Fill with the following mixture:
2 lbs. ground pork
2 medium onions, minced
2 cloves garlic, crushed
Chili powder to taste
1 tsp. mashed comino seed (cumin)
6 tbsp. raisins, finely chopped
1 cup water
1 tbs. lard
2 tbsp. chili powder
Fry meat in hot fat, adding onion, garlic, chili powder, comino seed and
raisins. Add one cup water & let simmer until the meat is done & liquid
has been absorbed. Place 1 tbsp. of mixture on masa covered portion of husk,
spreading thinly. Lap one side of husk over the other folding under the portion
of the husk which does not contain the masa. Place tamales, pyramid fashion, on
shallow steaming rack in the bottom of a large cooker. Add 1 tbsp. lard & 2
tbsp. chili powder to one quart of water and pour over tamales. Cover with
additional husks and steam for 4- 5 hours. When masa is done, it will pull away
from the husks when unfolded.
There are two ways of spreading light: to be the candle or the
mirror that reflects it.
- Edith Wharton