Tamales

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
YIELD: 50 tamales
UNITS: US

INGREDIENTS

Nutrition
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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.
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