Recipe

My Secret Homemade Tamales Recipe

	Busmamawilliams / All my dishes 1 month ago I have developed & "tweaked" this recipe over the years & only shared it with my kids. But i'd now like to share it with you all.It's pretty labor intensive & time-consuming but it is soooo worth it! My best friend's mom, who is Mexican said "you m... More Prep:90m Cook:180m Servings:20	Busmamawill
	spicy savory mexican

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Ingredients

For meat filling:

1 whole chuck roast (approx. 3 lbs. ); cut into thirds

1 can ( 16 oz. ) crushed tomatoes

1 large onion; diced

3 cloves garlic; minced

2 bay leaves

1 can ( 6 ozs. ) roasted, diced poblano chiles + liquid in can

1/2 teasp. cinnamon powder

1 teasp. cumin powder

1/2 teasp. dried Mexican oregano ( can substitute ordinary oregano )

3 Tablesps. good-quality chili powder

3/4 teasp. cayenne pepper

1 teasp. instant coffee powder

2 teasps. Goya adobo seasoning ( one with blue lid )

2 Tablesps. vegetable oil

1 to 2 Tablesps. corn meal

for masa:

24 corn husks; soaked in boiling-hot water until soft & pliable (can use large squares of aluminum foil if husks unavailable)

5 cups masa harina

1 and 1/2 teasps. Goya adobo seasoning (one with blue lid)

1/2 teasp. black pepper powder

Directions

For meat filling:

Brown meat lightly on all sides, in the oil. Add onion & garlic & saute 2 minutes more. Add remaining ingredients for meat filling, plus enough hot water to cover. Bring to boil & then simmer, uncovered, until meat is very tender. You may need to add a little water now & then. Remove meat from pot & place on a large platter. Reserve liquid in pot. Allow meat to cool enough to handle, then shred very finely, by hand. Put meat back in pot with liquid & boil gently until you have about 1 cup of sauce remaining in pot..Thicken by sprinkling in cornmeal, stirring rapidly all the while, until you have a medium-thick consistency. Set aside while you prepare the masa. Follow directions on masa package for mixing, but also add the above masa filling ingredients. Remove corn husks from hot water & dry with cloth or paper towels. Spread the masa about 1/4 inch thick on smooth side of corn husk, being sure you leave about 3/4 inch uncoated at top & bottom of husk. Roll tamale up securely & fold bottom of husk up so that about 1 and 1/2 inches is folded up onto tamale.Repeat until all of meat filling & masa is used up. In a tamale steamer place hot water until it comes almost up to the steaming rack. Now place tamales in steaming-rack with the folded-up end resting on bottom of rack. You can pack the tamales in fairly tightly. Cover pot & steam tamales over gently boiling water until the tamales are firm to the touch (about 25 minutes). Remove carefully from pot & let cool about 10 minutes before serving.

Note: you can also make these with same amount of chicken or pork, if desired. Use same ingredients as for beef filling.

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Comments

shirleyoma 1 month ago said:
Sounds allot like mine, love tamales!! got my 5
hugss

dooley 1 month ago said:
My wife is Mexican and we love making Tamales, These sound right on the money! That's a 5!

lenora 1 month ago said:
I remember tamales from my childhood. I use to make tamale pie but really like the individual ones. I have never made my own, this sounds like it could be a winner though.I did notice that in your recipe you don't use lard. I use to wonder about this if using another less fattening fat would change the taste of the dish. Thanks for sharing anyway.

bakermel 1 month ago said:
Sounds delicious! :) Thanks so much for sharing your recipe! :) Hope you have a great weekend! :)
~Melinda

dmajor 1 month ago said:
I have never attempted to make tamales before but after reading your recipe I am going to try! Thanks for the recipe!

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