Recipe

Tamales Nortenos Tamales Northern Style Recipe

	Sirshawnthebrewer / All my dishes 1 year, 10 months ago This is one of my favorite recipes to make. These are comfort food at it's finest. I love these reheated in the microwave as well as when there fresh. Making Tamales is time consuming. But well worth it in the end. Prep:120m Cook:320m Servings:30	Sirshawnthe
	north mexican tamales

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Fans

schmeelaf

linebb956

goblue434

lunasea

Ingredients

Filling:

1 1/2 LB's of Pork Shoulder

( I usually buy a big shoulder and freeze the rest)

1/2 of a Large Onion or a nice Medium Onion

5 Cloves of Garlic

2 Teaspoons of salt

1 Teaspoon of Mexican Oregano

5-6 Tablespoons of my Mexican Chile Seasoning

4 Tablespoons of Lard

1 package of Corn Husks

Tamale Masa:

4 cups Masa mix

4 cups lukewarm water

4 teaspoons Wyler's granulated chicken Boullion

2 teaspoons baking powder

2 teaspoons salt

1 1/3 cups lard or vegetable shortening

Directions

Filling:

You'll want to start by slow roasting your Pork.

The slower the better, It usually takes me the good part of a day.

You want to seal in the flavor, After roasted let it set and cool.

In a heavy pan melt down your 4 Tablespoons of Lard.

Cook your onions and Garlic 2-5 minutes and add your seasonings and Pre roasted meat..

Once your meat is brown add enough water or stock to cover the meat.

Simmer until the meat falls apart. Once done set aside to cool while you prepare your Masa.

Tamale Masa:

In a small bowl put your 1 1/3 cup of lard into bowl and beat it until creamed with a mixer.

Now add your water and bouillon and salt and baking powder to this.

Now add your Masa slowly 1 cup at a time till well mixed.

You'll know when it's right, It will be a nice spongy dough.

If it gets to dry as your mixing don't hesitate to add another 1/4 cup of water.

Now your ready to assemble your Tamales!!

All you have to do now is get out your Pre soaked Corn Husks and do your thing.:)

For this step I usually use a good size medal spoon.

The key to Northern Tamales is to not get your dough to thick.

You want to get ample Masa to filling ratio.

It really doesn't matter if the big end is completely closed.

The Masa will close the filling in. You will usually get between 3 1/2 to 4 Dozen Tamales depending on how big you make them.

Once there all put together, Steam them 2-3 hours.

Enjoy the labor of Love!!! :)

NOTE: If you want to kick up your Tamale dough up a knotch add 2 Tablespoons of Mexican Chili seasoning to it.:)

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Comments

coffeebean53 1 year, 10 months ago said:
Awesome I love tamales. Saving this one to try soon. Thanks for a great post. :)

lunasea 1 year, 10 months ago said:
You know...I love tamales. No, I adore tamales. I have always wanted to make tamales at home. Alas, I have never attempted to do so. Something about making them has always intimidated me a little...and that's unusual for me.

I am saving your recipe to try on a nearby weekend. I really want to make these. Great post - thanks! And I'll report back when I make these babies... =)

conner909 1 year, 10 months ago said:
I love tamales and making them is more fun when there are 2 or 3 in the kitchen and you get an assembly line going! I make them about every other New Year's and they are a lot of work. Wrapping them in the corn husks takes a little practice and having Latino friends sure helps a lot! Good post!

daisey11 1 year, 10 months ago said:
Tamales are good. I ate my first tamale this past summer and I really loved the flavor and I decided I would someday make them. So now I can with your recipe...Thanks...

knoxcop 1 year, 9 months ago said:
I really like what you've done here with the chicken base in the masa. Never heard of that, but I see that it would add a good depth of flavor! This is one of those projects that I'd get a good friend to help with, and freeze up a freezer full for each of us. Hmmmm....Sounds like a plan! Thanks,
--Kn0x--

rosemaryblue 1 year, 9 months ago said:
I absolutely love, love tamales! And thank you for this recipe! :)

lunasea 1 year, 9 months ago said:
Wow, Shawn - I made your tamales early this afternoon and they were so wonderful, flavorful and delicious! It took me a while to get the hang of making them, but then I settled in and had a ball with the process and the results. Great recipe - and thanks again, hon! *hugs* ~ Vickie

annieamie 1 year, 8 months ago said:
Pork tamales are the best! Thanks so much for the recipe. I'm going to roll these up in coffee filters as I don't have any husks! They're going to be a big hit!T

linebb956 1 year, 8 months ago said:
Thank God I have a friend who's mom makes them every year for us! These sound a lot like hers