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Hot and Yummy Tamales
- 4 pound pork roast
- 1 medium onion, quartered
- 3 cloves garlic, crushed
- 1 teaspoon salt
- 4 to 5 dozen corn husks
- 5 serrano chilies
- 8 tomatoes, peeled and quartered
- 1 tablespoon chicken bouillon granules
- 2 cups shortening
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 5 cups instant corn masa
- 2 tablespoons oil
- Combine first 4 ingredients in a Dutch oven. Add water to cover and bring to a boil. Cover, reduce heat and simmer for 1 to 1 and 1/2 hours or until the meat is tender. Drain the meat, keeping 1 cup of the broth and set it aside. Shred the meat with a fork.
- Cover dried corn husks with hot water and let stand for 1 hour or until softened. Drain them well and pat with paper towels. If the husks are too narrow overlap two of them to make it wider. If they are too wide, tear off one side.
- Place chilies on a baking sheet and broil, turning often until blistered on all sides. Immediately seal them in a bag and wrap with a towel to let steam for 15 minutes. Remove and discard the stem and peel of each chile. Cut a small slit in the side and rinse under cold water to remove seeds. Chop up the chiles.
- Combine chiles, tomatoes, onion, garlic and bouillon in bowl and use a mixer to mix until smooth.
- In another large bowl, cream the shortening and add in the baking powder, baking soda and cup of broth you set aside earlier. Mix well with mixer and gradually add in the corn masa, continue beating with mixer for 10 minutes on medium speed until mixture is light and fluffy.
- Saute meat in oil until browned, stir in tomato mixture. Cook uncovered over low heat 15 to 20 minutes, stirring occasionally.
- Place 1 tablespoon of masa dough in the center of each husk, spreading to within 1/2 inch of edge. Place 2 tablespoons meat mixture on dough, spreading evenly. Fold short ends of husks to center. Fold one long side of husk to center, enclosing filling completely. Roll up from the same side. Tie with string or narrow strip of softened corn husk.
- Place a metal colander in a large pot, adding just enough water to fill pot below the colander to keep tamales above water. Place tamales in the colander and bring water to a boil. Cover and steam for 1 hour or until tamale dough pulls away from husk. Add more water as necessary.
- Tamales are now ready to enjoy!
Enjoy Now and Later
Steamed tamales can be frozen. Simply allow them to cool and put into a plastic bag or wrap in aluminum foil. To reheat they can be put into the microwave. However for best flavor re-steam them until thoroughly heated. This recipe is a bit time consuming, so make plenty to enjoy now and freeze for simple snacks and meals later.