Great challenge this month! I love Mexican food and I love making new dishes so this January challenge at the Daring Kitchen was wonderful. This was my very first time making tamales, not only that, this was also my very first time trying tamales. Fortunately, everything went smoothly and tamales tasted great!! I had a wonderful helper! Yes, my little man helped me make tamales (although he was done after masa).
2-3 lbs of pork roast
-Prepare the meat ahead of time!! Try to make the meat the day before or you will be cooking all day. To cook the meat in a large pot of water with an onion, 2 garlic cloves, 2-3 teaspoons of chili powder, salt and pepper. Save the juice from cookies the pork for the masa. Cook for 4 hours minimum. When the meat is done cut the meat and shred it using two forks.
20 or so Corn husks (just in case some break up or you make small tamale)
-Soak the corn husks in a sink full of warm water for about 2 hours. Be careful when you separate them.
3 cups of masa harina
3/4 cup lard (shortening)
2 1/4 cups of meat stock from pork
1 tbs chili powder
1 tsp salt
1 tsp cumin
Ingredients Cooked Pork:
Shredded pork that you cooked the night before
1 tbs corn oil
3 garlic cloves
2 tsp chili powder
2 tsp cumin
salt to taste
1. Masa: In a large bowl, mix the masa harina, cumin, chili powder and salt until combined. Add the lard and the stock. Mix well by hand until well combined.
2. Pork: Heat oil int he saute pan. Add your shredded pork, grated garlic, chili powder, cumin and season with salt. Saute for just a few minutes, mixing well. Take off heat.
3. Shake the water off the husks. Carefully separate them. Lay the individual husks on the towel and plot the excess water.
4. Spread masa about 1/8 inch thick on corn husk with your hands (leaving about 1/2 inch border along the right side and 2 inch border at the top of husk, the skinny end). Use about 2 Tbsp. of shredded meat to top the masa.
5. Starting on the left side (the side where the Masa dough goes all the way to the edge), roll the tamale all the way to the right edge. Fold the top of the husk over like an envelope and lay tamal on the steamer with the fold on the under side. Roll the next one the same until all your masa or meat are gone.
*If you will be steaming the tamales laying down, then its not necessary to tie them but if you will be steaming them standing up, then please do tie each tamal so they don’t unfold.
6. Steam your tamales for about 1 to 1 1/2 hours, depending on how tightly they are packed in the steamer and how many you have.
Gather your family and Enjoy!!!
* I am linking this recipe to ALL the PARTIES in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!