Prep 25 hrs
Cook 50 mins
Back in 1964 my mother and father was into the PTA at school. They took over the schools lunch room to make these for PTA funds. As I have been told was alway a wonderful turn out. I am not sure of the amount it makes. But I do know this is fun for all to get everone to help.
- 3 -4 lbs ground chuck
- 3 -4 lbs ground pork butt
- 4 medium onions
- 12 cloves garlic or 6 teaspoons minced garlic
- 1 (16 ounce) can tomato sauce
- 4 teaspoons salt
- 4 teaspoons pepper
- 4 teaspoons chili powder
- 4 teaspoons ground cumin
- 15 cups dry masa harina
- 14 cups of meat juice and water
- 1 -2 package corn husk
- Filling: Lightly brown pork and beef in large pot.
- Add onions,garlic and spices.
- Add tomato sauce to meat mixture and let it simmer.
- Approximately 20 minutes or until juice comes to the top.
- When meat is done drain juice from meat mixture and set aside.
- Massarina Paste: Mix dry mixture and liquid together to the consistency of peanut butter.
- Corn Husks: Soak both packages together over night in warm water.
- Wash and drain on a towel in layers and cover with a moist towel to preserved moister until ready to use.
- Cover corn husk with massarina mix and place meat mixture at the outer edge of the husk.
- Roll each up making sure that there is space to turn up the top and the ends of the husk.
- Cooking: The hot tamales are steamed until the hush pulls away from the massarina with out sticking.
- The time is either 45-60 minutes.
I grew up in Houston, Tx. and never knew there was any kind of tamales other than the texmex I was used to. This recipe sounds like the ones I've been searching for. I'm looking forward to getting the family together to try them. Thanks for the recipe!