Some cosmetic changes in preparation for larger site changes in the works.


This is the tamale recipe that we made. REC: Tamales

Veteran Member
5503 posts
Joined: Dec 9, 2005


Posted to Thread #13265 at 12:56 pm on Jan 2, 2009

This is a very basic recipe but really good. I really like the flavor of the chile sauce that goes into the pork.

* Exported from MasterCook *


Recipe By :Quaker Masa Harina Package
Serving Size : 36 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dry corn husks -- soaked overnight
2 1/2 lbs boneless pork butt or shoulder
2 1/2 quarts water
4 dried ancho chiles -- roasted
2 dried guarillo chiles -- roasted
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
2 tablespoons lard or shortening
1 cup chopped onions
2 cloves garlic -- minced
1 teaspoon salt
2/3 cup lard or shortening
4 cups masa harina
2 teaspoons salt
3 cups pork broth
1/3 cup lard or shortening -- melted

PORK FILLING: Combine pork and water, simmer 35 to 45 minutes, or until tender. Drain, reserving broth. Break meat into coarse shreds. Cover roasted chiles with boiling water, soak 20 minutes. Drain chiles, place in blender jar. Add spices and 1 cup reserved pork broth. Blend until smooth. Add additional broth if desired, blend to desired consistency. Cook onions and garlic in 2 tablespoons of lard until tender. Add meat and salt, mixing until blended. Stir in chile mixture, simmer 15 minutes.
MASA: In large bowl beat 2/3 cup lard until fluffy. Combine masa and salt, alternately with broth to lard, mixing well after each addition. Gradually beat in 1/3 cup melted lard, mixing to consistency of thick cake batter.
TO ASSEMBLE: Spread 2 tablespoons masa in center of each husk. Spoon 1 tablespoon meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamale. Fold bottom end up over enclosed filling.
TO STEAM: In steamer of 4-qt. Dutch over, place rack 2 inches above gently boiling water. Arrange tamales upright in steamer basket. Do not pack tightly. Fill in spaces with extra corn husks to keep upright. Cover top of tamales with corn husks, cover and steam 2 1/2-3 hours or until tamales are firm and fall away from the husk.

Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

Other messages in this thread: