Tamales from Scratch
1/2 lb tamale corn husks
To prepare husks, soak in warm water just until pliable. Remove any silks
and wash husks thoroughly. Cover with warm water and soak at least 2 hours.
Keep damp until used.
1 small pork roast
1 Tbsp salt
1 tsp garlic powder
3/4 tsp cumin
Cut pork roast into very small pieces. Place pork into a large pot with 2
cups water and add remaining filling ingredients. Cook for 1-1/2 hours
on medium heat; reduce to low and cook another 1-1/2 hours. When meat
is tender drain juices into another pan and save them for the dough.
2-1/2 cups masa flour
3/4 cups lard
Reserved meat juices
1/4 cup baking powder
1/2 tsp cumin
1/2 tsp garlic powder
1/8 tsp red chili powder
Place masa flour into a large bowl. Soften lard and work it, along with
3/4 cup meat juice, into the masa. Add baking powder and spices.
Combine until mixture is soft enough to spread. If dough
is too stiff, add more of the meat juices.
Lay each husk flat on the working surface with the tip away from you
and the smooth side up. Using 2-1/2 Tbsp of dough for each husk, spread
dough completely to the right edge and within 1 inch of the left side,
2 inches of the bottom and 2 inches of the top. The rectangle should be
about 4 to 5 inches in size. Spoon 2 Tbsp of meat mixture onto the
dough in a line lengthwise. To enclose, turn the right side over
to the center of the filling, then fold the left side over
filling with the plain part of the husk wrapping around the tamale.
Fold the bottom tip down and around tamale. Lay flat side down to
Invert an aluminum pie plate in the bottom of a large pot and
place some husks on top of the pie plate. Arrange tamales in the
pot by placing them one by one, starting in the middle and working
out building a pyramid. Fill the pot about half full. pour enough
water seasoned with a little salt and chili powder into the pot to
not quite touch the bottom of the tamales. Steam, covered about 3
hours on very low heat. Yields 4 dozen
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