In response to a request. I have not made these myself...but have had many a happy New Years eating them when received from a neighbor! I have no idea how long this takes. Seems like the family all got together before the holiday and spent the day cooking various amazing Mexican delights.
My Private Note
Units: US | Metric
- 1To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
- 2Add salt to taste and slow boil till completely done.
- 3Cool meat and save broth.
- 4When meat has cooled, shred and mix in the chili sauce.
- 5Clean oujas (corn shucks or outer husk) in warm water.
- 6(make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
- 7Beat till a small amount (1 tsp) will float in a cup of cool water.
- 8Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
- 9Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
- 10Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
- 11(a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.
- 12One or two olives may be added to the center or try adding a few raisins.
- 13This recipe will make 4 to 5 dozen Mexican tamales.
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Nutritional Facts for Authentic Mexican Tamales
Serving Size: 1 (142 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 644.7
- Calories from Fat 274
- Total Fat 30.4 g
- Saturated Fat 10.8 g
- Cholesterol 66.2 mg
- Sodium 276.4 mg
- Total Carbohydrate 69.2 g
- Dietary Fiber 8.7 g
- Sugars 0.5 g
- Protein 24.6 g
The following items or measurements are not included:
red chili sauce