|Making tamales, remember is not difficult, just
follow Grandma's easy instructions.
|masa-5lbs, for 10 lbs double items listed below|
|1 two pound pork roast|
|manteca( armor lard) 1 small box, 48 ounces|
|chili casabel-1/3 of a pound, find in produce
department, red, dry looking chili peppers|
|corn husks-1 package, 30-48 leaves|
|garlic cloves-about 6 cloves|
|comino-either fresh or dry, 1 tablespoon|
- Cover the pork roast with water, bring to a boil,
reduce the heat and simmer until the roast is very tender and starts to fall
apart, usually about 2 hours. Remove the roast and save your meat
broth. Using a fork or your fingers, shred the meat finely.
- Soak the corn husk in a large bowl with hot water to
soften overnight. (See Figure 5)
- Soak the cascabel peppers overnight in a bowl of
warm water to help soften them.
Tamale Making day!
- Take your cascabel peppers, wash them, then
cut off all the stemmed ends of the chile pods and discard. Cut pod
open lengthwise with knife and clean out all the seeds. Place peppers
into a blender and liquefy to make a sauce.
- Take 1/2 lb. of the lard and melt it in a
- Next get your chili sauce and pour into the melted
lard and mix together, add about 1 tablespoon ground cominos and 3
crushed garlic cloves to season. Add enough salt to mixture, so it is
slightly over salted to taste. Let mixture simmer about 20-30 minutes.
- Now get your meat and add it to sauce, let simmer 20
minutes more. Check taste and make sure it is slightly over salted.
- Place masa into a large
bowl. Then get your meat broth and pour into a small frying pan, when
it is warm, add salt. It must be slightly over salted. Then pour
into the masa. Kneed the masa until there are no lumps. Check to
see if it is soft. (See figure 1)
- Melt remaining lard in pan. Then
add to masa mixture. Work the masa with your hands, until it is greasy
and smooth. Make sure you are careful with mixing. The lard is very
hot. You can mix with your hands or use a mixure. Test it by pressing
the back of your hand into mixture. The masa is ready if it no longer
sticks to your hand.
- Get wet corn husks out of water and put onto a plate
with a strainer. Take one corn husk, place the rough lined side
down and check to see if the smoother side is facing you. Then with a
large spoon or knife, put a heaping slab of the masa onto the leaf.
Spread the masa, until about 2/3 of the leaf is covered. The
rest of the leaf is clean. The spread part should be pretty smooth, not
thick or uneven. If you can see through the husk it is too thin, if it
feels a bit heavy, then the masa is too thick. (See
Figures 3 and 4)
- Place about a tablespoon of your meat sauce into the
center of the masa on the corn husk. Roll the tamale in the corn
husk so it looks like a cigarette. Then fold narrow end of shuck up
toward the middle of the tamale. (See Figure 7)
- Repeat the same procedure until you have run out of
- Put a round bowl or a round metal wire at the bottom
of a very large pan or a steamer. Place water at the very bottom of
the pot, just enough to steam, under the bowl. Then add the tamales
over the bowl. They should not touch the bottom of the pot.
Stand them folded ends down, filled ends resting of the inverted bowl, so
water won't get into the shucks. Place them in the pot on top of one
another until the pot is full.
- Steam the tamales for about 30-40 minutes, depending
on how big your pot is and how many you are cooking. Test the tamales
by simply opening one up. The masa when cooked should be jelled, not
mealy and not too soft. Don't over cook or they will turn out
too dry. When done they are ready to eat. But let them sit
in the pot for about 30 minutes or so they can completely gel.
Sometimes when you take them out too soon they can be too soft. when
you take off the husks, the tamale should come out easily and look
solid. Throw the husk way, (See Figure 2)
- Enjoy! Serve with either melted cheese, or homemade