February 17, 2010

Tamales: A Tutorial

Because EVERYONE should know how to make delicious, delicious tamales...


Masa
  • 2 lbs masa
  • 3 tbsp paprika
  • 3 tbsp salt
  • 1 tbsp cumin
  • 3 tbsp chili powder
  • 3 tbsp garlic powder
  • 2 c. corn oil
  • 2 qt. chicken stock
Mix together in large bowl.

Meat Filling
  • 2-3 lbs chicken, shredded
  • 3-4 lbs pork roast, shredded
  • 1/4 c. corn oil
  • 3 tbsp chili powder
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tbsp cumin
  • 2 tsp pepper
  • 1 tbsp salt
Combine all ingredients.

Assembly:


Soak corn husks 3 hours or overnight. Make masa and filling. Spread masa in the middle of a corn husk, amount depends on size of husk. Put filling on top of masa. Fold the bottom of the corn husk up over mixture, then roll and place in steamer.

When all tamales are rolled, steam for 1.5 to 2 hours, or until masa is firm.

*Frozen tamales can be kept up to one year.

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