Custom Search
Hot Tamale Recipe
Making home made tamales is not something you will want to do every day. It is time consuming but really not difficult. Considering the effort required, you might want to double the recipe and make a lot at once. Tamales may be frozen for 1 year.
Ingredients:* 2 pounds beef shoulder roast
* Salt and pepper, to taste
* 2 onions, peeled and sliced
* 1 medium garlic bulb, cloves removed and peeled
* 4 ounces dried New Mexico chilies
* 2 ounces ancho chilies
* 2 ounces pasilla chilies
(if unable to find all type chilies, use 8 oz. of what is available)
* 1 tablespoon cumin
* 1 tablespoons salt
* 2 bags dried corn husks, about 3 dozen
* 4 cups masa mix for tamales
* 1 tablespoon baking powder
* 2 teaspoons salt
* 4 cups beef broth
* 1 cup vegetable shortening
Directions
COOK BEEF
1. Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic.
2. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth (liquid remaining in pan). Hand shred the meat and set aside.
PREPARE SAUCE
1. Remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover with water. Add the cumin, remaining sliced onion and garlic.
2. Boil for 20 minutes until the chilies are very soft.
3. Transfer the chilies to a blender using tongs and add a ladle full of the chili water. Puree the chilies until smooth. Pass the pureed chilies through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary.
4. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
PREPARE HUSKS
1. Go through the husks and sort by size and remove any silks or debris. Soak the corn husks in warm water until soft, about 30 minutes.
PREPARE MASA
1. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth (saved from cooking the beef) into the masa a little at a time, working it in with your fingers.
2. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
FILL HUSKS
1. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Not too thick, keep the masa thin.
2. Add about a tablespoon or 2 of the meat filling in the center of the masa. Fold the narrow end up to the center then roll up like a jelly roll. The large end will be open and the small end sealed (folded up).
COOK
1. Place the tamales in a steamer and cook tamales for 2 hours. Check every 20 minutes. Do not let the water boil away. The tamale is cooked when it separates easily from the corn husk.
2. If you do not have a steamer, you can cook by placing tamales, open end up, in a large pot. Cover tamales with water and simmer slowly for 1 hour.
Makes 25 tamales
Custom Search