San Saba Tamales Recipe

How to make it

---

• Cook roast in 2 cups of water in a covered pan at 325 for 3 hours.
• Season with salt and garlic salt then let cool.
• Save broth.
• Shred roast and set meat aside.
• Make a sauce of 1/2 bottle chili powder.
• Add 1 cup broth to chili powder, garlic salt, ground cumin and black pepper.
• Mix well and pour into skillet with hot oil.
• Simmer 5 minutes at medium heat.
• Add broth as needed for a loose mixture.
• Add meat to sauce and mix well then set aside.
• Pour meal in a large pan and pour cool broth over meal then mix to a dough.
• Add bacon drippings, 1/2 cup broth and 1/2 bottle chili powder.
• Mix well with hands.
• Salt to taste.
• Mix should be soft and fluffy.
• Set aside.
• Take shucks apart one by one.
• Soak half the package in warm water for 20 minutes.
• Take out 6 at a time and lay on a dry cloth.
• Spread meal on shuck with the backside of tablespoon.
• Put meat mix in the middle part of the prepared shuck then roll.
• Lay about 8 tamales in the bottom of a large pan with a cover.
• Stand the rest upright on the bottom ones until you have 4 dozen.
• Cover and cook 30 minutes on top of stove on low heat.