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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Hot or mild green chili tamales,the best Ingredients:
hot or mild green chili, mexican lime corn meal, 15-20 pound brisket,garlic,salt & pepper.corn shucks or tin foil. |
Directions:
1. Cook the brisket in a larger crock pot on slow overnight or in quarters if you have a small one. In the morning let it cool to shred. Roast green chili on a cast iron skillet,till brown, put into bowl & cover it's easier to peel. When it's cool peel then blend in the blender or a processor. Put aside. Take meat & shred into small pieces. In a large pot put shredded meat & pour chili into the meat mix.Add garlic powder or minced garlic about two table spoons. Mix the mixture together. In a bowl of hot water add shucks to soften, or cut up tin foil into squares. In another bowl mix the lime corn meal with enough water to work with soft but not to soft follow directions as well.Set a area with Tin foil or shucks, masa(corn meal),meat mix, Put a pot of water to bowl with a stainless steel colander or a steamer have ready.Take a shuck or tin foil square and add two tablespoons of masa smooth onto shuck or tin foil, then add enough meat mix to the corn masa/meal mix.Not to much but enough,fold & wrap. Put on a plate to the side.Do this process until you are done.Then add them to the steamer or pot w/colander, let steam for 2 or 21/2 hours sometimes 3 hrs. keep watch & check for when they are done,Sometimes times vary.When they are done wrap 6-12 tamales together with twine & put into tin foil wraps.You can eat them & freeze some it makes a bunch.
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