Authentic Mexican Tamales
- Ready In:
- 5 lbs lean pork or 5 lbs beef, cooked and shredded
- 6 -7 lbs fresh masa harina flour
- 1 1⁄2 lbs lard
- 1 tablespoon salt
- 1 1⁄2 pints red chili sauce
- 1 bunch corn husk (oujas)
- 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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