December 19, 2006 - 2:09 am
Okay, I am a real tamale snob. I get really turned off by substandard tamales. I’m not exaggerating when I say that these tamales rival the best tamales I’ve ever bought from someone else.
They’re not hard to make, but they are time-consuming. It takes about one minute per tamal to spread the masa, add the filling, and roll it up.
I also like to add 5-6 raisins on top of the meat before rolling it up.
Here’s a pictorial of last year’s tamale process.
2 lb. cooked meat, shredded
6 oz. corn oil
3 tablespoon chili powder
2 tablespoon comino
1 tablespoon garlic powder
2.5 teaspoon salt
To prepare meat, cover with water and boil until very tender. Reserve the broth for making the tamales.
Gently warm the oil with the spices. Pour over the shredded meat and mix very well.
Makes enough filling for about 4-5 dozen tamales.
1 cup lard
4 cup broth
4 cup masa
2 teaspoon salt
2 teaspoon chili powder
Soak corn husks in water while making the masa.
Beat the lard until it is smooth and slightly fluffy. Add two cups broth and mix, then add 2 cups masa and mix. Add two more cups broth and mix, then two more cups masa. Once all ingredients are incorporated, whip at high speed until fluffy. When it is beaten well enough, a pea-sized amount will float at the top of a cup of cold water.
Spread a thin amount of masa onto the bottom left of a corn husk, leaving about one third uncovered on the top and right side. Sprinkle a tablespoon of prepared filling down the center of the masa, longways. Start rolling from the left to the right, ending with the part of the husk that has no masa on it. Fold the end under.
Steam for about 2 hours until masa is firm.
Makes enough masa for 4-5 dozen tamales.