Tamales

First off, I do not use pork. Colby's stomach and pork do not get along. I am not spending that much time in the kitchen for something everyone in the house cannot eat. I use parts of this recipe. I also break it into two days.

Day One:

Prepare filling. I do this part in the crock pot.

1 whole chicken or 3 lb. beef roast
2-3 cups broth (same type as the meat)
1 taco seasoning mix (chicken may require 2)
1 Tbsp garlic powder

Put meat, broth and seasonings in crock pot. Cook 6 hours on high. When done, pull meat out and shred with forks. Then place in refrigerator overnight.

Day Two:

Boil 5 to 6 cups water. Remove from heat. Add 4-5 bundles of corn husks, place a bowl on top of them to keep them under water, so they can soften.

Get out steamer pot. Place clean coin in bottom of pan (if you run out of water it will rattle alerting you to the need to add water). Add water to just under steam rack. When the husks have softened, if you are worried the tamales will fall through the steam rack, place a few husks over the steam rack.

Mix the masa:

4 cups Instant corn Masa Mix
3 tsp. sea salt
1/2 tsp. garlic powder (no salt)
1 cup fresh corn oil
2 1/2 cups chicken broth

Put the masa, salt, and garlic powder in a large bowl and combine the dry ingredients.Then add the corn oil and mix with your hands. Now add the chicken broth 1/2 cup at a time.

Continue to mix with your hands and adding the broth until you get the consistency of cookie dough.You should have a consistency that you can spread with a knife or spreader.

If you add too much liquid you can always add a little more masa to thicken it up.

Putting the tamales together - for pictures see site listed above.

The corn husks should be soft and pliable. Take a few out and pat them dry with a paper towel or towel.

Take a spoonful of masa and spread it on the corn husk.

Leave the pointy end without masa so you can fold it over.

Place a small amount of the shredded meat mixture in the middle of the masa.

Fold the masa over so the ends meet. The idea is to put just enough meat so that you can encase it in masa and not leak out. Now roll it up.

After you roll the tamale up, fold over the end. Continue to make tamales and when you are done place them in a steamer with the open end pointing up. Do not place the tamales too close together, they need to have room to expand as they steam.

Place the damp cotton towel over the top of the tamales and cover with the lid. Get the water to boil and then turn the heat to low. Simmer/steam for 1 1/2 to 2 hours. Check the tamales by removing one and letting it cool for 5 minutes. Open the hot tamale and check that the masa is firm and not mushy.

If need be, cook a little longer and check every 15 minutes until done.

When tamales are done take them out of the pot to cool on the counter. Tongs are great for this.

The tamales can be served immediately, kept in the refrigerator for one week or frozen. To serve after freezing, they can be steamed for about 20 minutes or microwaved for 60 to 90 seconds. These are great by themselves, with salsa, sour cream, guacamole or enchilada sauce. I like to use Rockin' Robin's Enchilada Sauce Recipe. It's quick, easy to make and very tasty.


Rockin' Robin's recipe site is a great inspiration and at least parts of this is very similar to her recipe as this is my adaptation.