Authentic Mexican Tamales

Recipe by TishT
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READY IN: 6hrs
SERVES: 30-40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
  • Add salt to taste and slow boil till completely done.
  • Cool meat and save broth.
  • When meat has cooled, shred and mix in the chili sauce.
  • Clean oujas (corn shucks or outer husk) in warm water.
  • (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
  • Beat till a small amount (1 tsp) will float in a cup of cool water.
  • Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
  • Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
  • Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
  • (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.
  • One or two olives may be added to the center or try adding a few raisins.
  • This recipe will make 4 to 5 dozen Mexican tamales.
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