Tamales
From WilliamsCreekTradingCompany 11 years ago
- 3.5 hrs to make
- Serves 30
Tamales are a Texas tradition and this is a true Texmex mild recipe full of flavor and meat. Weigh your first tamale to a full 2oz. and you wont be disappointed. I am no good at spoon spreading masa, too thick, too thin, too wet, too dry,, so I went to the cheating trick of a jerky gun and had sweet success and fast as lightning. Read more . Try it you'll like it. See less
Ingredients
- 5# carnitas shopping list
- 7C masa shopping list
- 1 bundle corn shucks shopping list
- 3T chili powder shopping list
- 1T camino shopping list
- 2T sea salt shopping list
- 1/2T black pepper shopping list
- 3T paprika shopping list
- 1T garlic powder shopping list
- 1T minced garlic shopping list
- 2 dressed pablanos shopping list
- 1T crushed red pepper shopping list
- 1/3 large yellow onion shopping list
How to make it
- Put your shucks in to soak in warm water. Now, in a 14qt stock pot start the 5# carnitas boiling with 1T minced garlic, 1/3 jumbo onion, 2 dressed poblano peppers, 1 T chili powder,1T camino, 1/2 t salt, 1/2t black pepper, dash of red pepper and 1/2 to 3/4 full of water which is to become the broth for the masa. When the carnitas are done they will be
- hand shred able so lets cool them down hand shred to a pleasant texture and add 2Tchili powder, 2T camino, 3/4 t sea salt, 1/2t black pepper, 1/2t garlic powder and a dash of ground red pepper. Mix this well and let rest.
- Blend together 7C masa in a large bowl with 3T chili powder,1T camino, 2T sea salt, 1/2T black pepper, 2T paprika and 1T garlic powder. Now whip up 2C of lard and mix it into the masa ( with the mixer) adding the broth as needed. Mix this until its like creamy peanut butter. Let it rest 5 or 10 minutes and add more broth if needed. Drain the shucks and spread the masa with a wet spoon or as I do with a jerky gun to about 3.5 inches wide and 4.5 long. Place a substantial amount of meat on this and weight it, go for 2oz finished product. Roll it up tear of the excess shuck fold the tail and rack'em up.This recipe will do 68 to 72 tamales.
- Place the rolled tamales in a steamer with enough water but not touching the tamales and cook for 2 hrs keeping an eye on the water level, going dry is a sin. Pull a tamale at this point and check the masa if it isn't done go another 15 or so until they are good. I then wrap each dozen in foil and place them in a little cheap styrofoam ice chest and let them finish.
People Who Like This Dish 3
- mommabaker Nowhere, Us
- dennydca Las Vegas, NV
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- WilliamsCreekTradingCompany Tarpley, Texas
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