Tamales
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
50 tamales
ingredients
-
For Corn Shell
- 1 lb cornmeal
- 1⁄2 lb shortening
- 4 teaspoons salt
- 2 2⁄3 cups pork stock, warm
-
For Filling
- 2 lbs pork, lean boneless
- 4 tablespoons chili powder
- 4 tablespoons paprika, toasted
- 2 teaspoons cumin, ground
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper, ground
- 2 teaspoons black pepper
- 1 teaspoon salt
- 4 garlic cloves, pressed
- 1 cup pork stock
directions
- Soak 50 corn shucks for several hours in hot water, each trimmed to about 4"x6".
-
For the Filling:
- cut pork in 3" chunks and boil in water for about 45 minutes or until tender.
- RESERVE THE STOCK.
- remove any excess fat. shred pork (like making pulled pork for bbq).
- In mixing bowl add 1 cup stock and all the spices to the meat, set aside in fridge till ready to stuff the tamales.
-
For the Corn Shells:
- work the shortening into the corn meal by hand or mixer. Add salt, then the stock, mixing well. The resulting paste will be thick.
- when the corn shucks are soft and pliable remove one at a time to form the tamale. leave the rest in the water till ready to use so they stay pliable.
- with off set spatula or table knife spread some corn paste (masa) into the middle of the corn shuck; about 2"x4" and 1/8"thick.
- spread a tbs of the meat filling into middle of the masa. (if you've ever seen someone prepare to roll a cigarette you'll have the idea.).
-
Now here's where you will need to practice a bit:
- when rolling up the tamale don't roll the corn shuck up inside of the masa.
- the shuck will help you roll the masa in the way a bamboo mat helps you roll a spring roll.
- when the tamale is rolled the shuck should be loosely wrapped about it. (the masa will expand while being steamed).
- Tie the ends of the shuck closed and set aside.
- repeat till all the ingredients are used.
- place tamales in a single layer on steamer rack. (i use a lidded dutch oven with a roasting rack).
- steam over boiling water for 1 hour.
- sauce can be made with any left over stock.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!