Tamales Nortenos Tamales Northern Style
From sirshawnthebrewer 16 years ago
- 320 minutes to make
- Serves 30
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.
Ingredients
- Filling: shopping list
- 1 1/2 LB's of pork shoulder shopping list
- ( I usually buy a big shoulder and freeze the rest) shopping list
- 1/2 of a Large onion or a nice Medium onion shopping list
- 5 cloves of garlic shopping list
- 2 Teaspoons of salt shopping list
- 1 Teaspoon of Mexican oregano shopping list
- 5-6 Tablespoons of my Mexican Chile seasoning shopping list
- 4 Tablespoons of lard shopping list
- 1 package of corn Husks shopping list
- Tamale Masa: shopping list
- 4 cups Masa mix shopping list
- 4 cups lukewarm water shopping list
- 4 teaspoons Wyler's granulated chicken Boullion shopping list
- 2 teaspoons baking powder shopping list
- 2 teaspoons salt shopping list
- 1 1/3 cups lard or vegetable shortening shopping list
How to make it
- 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.:)
The Rating
Reviewed by 4 people-
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...more
lunasea
in Orlando loved it
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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 ...more
lunasea
in Orlando loved it
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Thank God I have a friend who's mom makes them every year for us! These sound a lot like hers
linebb956
in La Feria loved it
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