Tamales

Origin

Credit

Yield

Mexico

Grandma Salazar and Mexico in My Kitchen

~60 tamales

Ingredients for Masa

    • 8 cups masa harina (corn meal for tamales)
    • 2 cups lard or vegetable shortening
  • 4 tsp salt
  • 1 tsp baking powder (optional)
  • Chili powder (optional)
    • ~60 dried corn husks (2 packages)
    • Broth from making meat fillings (below)

Ingredients for Pork Filling (~30 tamales-worth)

    • 1½ lbs lean pork shoulder
    • 1 large onion, quartered
    • 4 cloves garlic, peeled
    • ⅓ cup chili powder
    • salt
    • pepper
    • cumin

Ingredients for Chicken Filling (~30 tamales-worth)

    • 1½ lbs chicken breast
    • 1 large onion, quartered
    • 4 cloves garlic, peeled
    • salt
    • pepper

To Prepare

Day 1:

    1. Cook meats in separate pots of water (or in a slow-cooker filled with water), each with their ingredients. Cook for the day, 4 hours minimum.
    2. After the meat is cooked (so that it falls apart and shreds easily), remove from pot, set aside to cool, and puree the onion and garlic with the broth. Keep the broth!
    3. Shred meat finely with two forks. Store broth and meat, separately, in refrigerator (covered).
    4. Soak corn husks in water overnight.

Day 2:

    1. Rinse and clean corn husks thoroughly. Drain well and pat dry.
    2. Add a small amount of broth, salsa roja, or salsa verde to moisten meat, but it should not be runny.
    3. Combine masa harina, lard, salt, chili powder (optional), and baking powder (optional). Add broth a little at a time to masa and mix with your hands to get a smooth, wet, spreadable paste. About 12 cups broth. Gray's tip: I split the masa into two batches, one with pork broth (for pork tamales) and the other with chicken broth (for chicken tamales).
    4. To assemble the tamales: spread masa about 1/8 inch thick on corn husk with fingers, a spoon, or plastic wrap, leaving about ½ inch border along the sides and 2 inch border along the top and bottom of husk. Use about 2 T of shredded meat to fill the tamal (like a cigar). Fold sides until they just overlap, fold narrow end under, and tie a little belt around the tamal with a strip of corn husk if you like.
    5. To cook, steam tamales for 15 minutes or until masa is no longer sticky.
    6. To serve, drizzle salsa roja or salsa verde on top.

Tamales freeze well, so make lots and store some for future enjoyment. Consider serving with pozole rojo.