My Secret Homemade Tamales |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 20 |
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I have developed & tweaked this recipe over the years & only shared it with my kids. But i'd now like to share it with you all.It's pretty labor intensive & time-consuming but it is soooo worth it! My best friend's mom, who is Mexican said you make a damned good tamale for a white woman! Read more ! LOL Ingredients:
for meat filling |
1 whole chuck roast (approx. 3 lbs. ); cut into thirds |
1 can ( 16 oz. ) crushed tomatoes |
1 large onion; diced |
3 cloves garlic; minced |
2 bay leaves |
1 can ( 6 ozs. ) roasted, diced poblano chiles + liquid in can |
1/2 teasp. cinnamon powder |
1 teasp. cumin powder |
1/2 teasp. dried mexican oregano ( can substitute ordinary oregano ) |
3 tablesps. good-quality chili powder |
3/4 teasp. cayenne pepper |
1 teasp. instant coffee powder |
2 teasps. goya adobo seasoning ( one with blue lid ) |
2 tablesps. vegetable oil |
1 to 2 tablesps. corn meal |
for masa |
24 corn husks; soaked in boiling-hot water until soft & pliable (can use large squares of aluminum foil if husks unavailable) |
5 cups masa harina |
1 and 1/2 teasps. goya adobo seasoning (one with blue lid) |
1/2 teasp. black pepper powder |
Directions:
1. For meat filling:
2. Brown meat lightly on all sides, in the oil. Add onion & garlic & saute 2 minutes more. Add remaining ingredients for meat filling, plus enough hot water to cover. Bring to boil & then simmer, uncovered, until meat is very tender. You may need to add a little water now & then. Remove meat from pot & place on a large platter. Reserve liquid in pot. Allow meat to cool enough to handle, then shred very finely, by hand. Put meat back in pot with liquid & boil gently until you have about 1 cup of sauce remaining in pot..Thicken by sprinkling in cornmeal, stirring rapidly all the while, until you have a medium-thick consistency. Set aside while you prepare the masa. Follow directions on masa package for mixing, but also add the above masa filling ingredients. Remove corn husks from hot water & dry with cloth or paper towels. Spread the masa about 1/4 inch thick on smooth side of corn husk, being sure you leave about 3/4 inch uncoated at top & bottom of husk. Roll tamale up securely & fold bottom of husk up so that about 1 and 1/2 inches is folded up onto tamale.Repeat until all of meat filling & masa is used up. In a tamale steamer place hot water until it comes almost up to the steaming rack. Now place tamales in steaming-rack with the folded-up end resting on bottom of rack. You can pack the tamales in fairly tightly. Cover pot & steam tamales over gently boiling water until the tamales are firm to the touch (about 25 minutes). Remove carefully from pot & let cool about 10 minutes before serving.
3. Note: you can also make these with same amount of chicken or pork, if desired. Use same ingredients as for beef filling.
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