My Secret Homemade Tamales
From busmamawilliams 15 years agoIngredients
- For meat filling: shopping list
- 1 whole chuck roast (approx. 3 lbs. ); cut into thirds shopping list
- 1 can ( 16 oz. ) crushed tomatoes shopping list
- 1 large onion; diced shopping list
- 3 cloves garlic; minced shopping list
- 2 bay leaves shopping list
- 1 can ( 6 ozs. ) roasted, diced poblano chiles + liquid in can shopping list
- 1/2 teasp. cinnamon powder shopping list
- 1 teasp. cumin powder shopping list
- 1/2 teasp. dried Mexican oregano ( can substitute ordinary oregano ) shopping list
- 3 Tablesps. good-quality chili powder shopping list
- 3/4 teasp. cayenne pepper shopping list
- 1 teasp. instant coffee powder shopping list
- 2 teasps. Goya adobo seasoning ( one with blue lid ) shopping list
- 2 Tablesps. vegetable oil shopping list
- 1 to 2 Tablesps. corn meal shopping list
- for masa: shopping list
- 24 corn husks; soaked in boiling-hot water until soft & pliable (can use large squares of aluminum foil if husks unavailable) shopping list
- 5 cups masa harina shopping list
- 1 and 1/2 teasps. Goya adobo seasoning (one with blue lid) shopping list
- 1/2 teasp. black pepper powder shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
My wife is Mexican and we love making Tamales, These sound right on the money! That's a 5!
dooley in Crossroads loved it -
Sounds delicious! :) Thanks so much for sharing your recipe! :) Hope you have a great weekend! :)
~Melindabakermel in Topeka loved it -
I have never attempted to make tamales before but after reading your recipe I am going to try! Thanks for the recipe!
dmajor in Slidell loved it
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