Tamales Sorta Easy Recipe

How to make it

---

• 1. Slow-cook the meat for 6 to 8 hours on low (crock-pot)
• 2. Reserve the broth for the masa and the filling.
• 3. Shred cooked meat.
• 4. Clean peppers and boil in one cup of broth for about 15 minutes. Place in blender and add the spices and garlic, etc. Blend until a paste is formed and all the spices are ground. Place chopped meat in a large pot and add broth, pepper and spice paste, and salt. Mix until all ingredients blend together. Use immediately or refrigerate overnight, allowing the seasonings to ferment into meat.
• 5.
• Husks; go through the husks and sort by size and remove any silks or debris. Soak the corn husks in your sink filled with warm water until soft, about 30 minutes. (You can also soak husks in large bowls of water if you are not doing a lot of tamales).
• Masa; In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
• Drain Husks; Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce.
• Spread Masa; Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much, keep the masa thin.
• Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
• Fold; the sides of the corn husk to center over the masa so that they overlap to make a long package. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam. You can tie these with a strip of corn husk or natural twine.
• Steam; Place the tamales in a steamer and cook tamales for 2 hours. Check every 20 minutes. Do not let the water boil away. The tamale is cooked when it separates easily from the corn husk.
• Serve; Unfold the husk and spoon a dab or 2 of the remaining beef filling on top. You can garnish with sour cream.
• I know, you’ll make tamale pie. Well it is easier.