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Tamales Recipe

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This recipe for Tamales is from Ahlers Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. pork, cubed
1 pt. red chili paste
2 T. salt
water to cover

4 c. corn masa mix (Maseca is the best)
2 tsp baking powder
1 tsp salt
1 1/3 c. Crisco
3 c. warm water
1 c. pork broth
30 corn husks or tamale wrappers
Directions:
Directions:
In a crock pot, stew the pork, chili paste, and 2 T. salt in enough water just to cover it. Bring to a boil and then turn to low and simmer for 4-5 hours until pork can be easily shredded with a fork. Using a colander, separate the meat from the broth. Reserve the broth for later and allow the meat to cool. With a fork, shred the pork and set aside. In a mixing bowl, stir together the masa, baking powder and salt. Add the Crisco and cream together while slowly adding the remaining wet ingredients. Soak the corn husks in hot water for 5 minutes to soften. Inside one corn husk, spread approximately 2 T. of masa dough along one side of the husk lengthwise. Along the center line of the dough place 2-3 T. meat. Roll the husk up insuring that the meat is enveloped within the dough and the husk's edges are folded in like a barritto. Continue filling all the husks. As you go along, place them standing upright into the top of a steamer pot. Once finished, place a damp dishtowel over the top of all the tamales and cover with a lid. Steam for 1 hr checking half way through that the water has not run out of the bottom pot. Makes 2 1/2 dozen tamales.
Personal Notes:
Personal Notes:
It is most efficient to make 2 batches at a time and freeze them after cooled in quart ziplock bags.

 

 

 

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