Back in December my friend Mikey's mom invited me to come to her house to learn to make tamales. Of course I jumped at the option. I had a blast meeting Mikey's family and of course learning how to make tamales. I was an all day process, and of course when I came back home I had to add my own little twist to them. I then invited my friend Rennee Warren to come over to help and learn from me. It is all about passing along what you learn. Below in MY version of the tamale.
Meat filling
5 lbs pork butt with bone (= 8 cups cooked)
10 cups water minimum
1 medium onion, quartered
3 garlic cloves, minced
3 tsp salt
3 tsp. Creole seasoning
Meat Seasonings
4 tlb chili pepper
4 tsp garlic powder
4 tsp onion powder
4 tsp cumin
4 tsp chili powder
4 -5 garlic cloves
2-3 tsp cayenne pepper
1-2 cups broth
Tamale Dough
2 cup lard or shortening
5 ½-6 cups pork broth
6 cups instant Corn Masa Mix
3 teaspoons baking powder
3 tsp salt
4 tsp garlic powder
4 tsp onion powder
4 tsp cumin
4 tsp chili powder
60 dried corn husks (about 8 inches long)
2 cup lard or shortening
5 ½-6 cups pork broth
6 cups instant Corn Masa Mix
3 teaspoons baking powder
3 tsp salt
4 tsp garlic powder
4 tsp onion powder
4 tsp cumin
4 tsp chili powder
60 dried corn husks (about 8 inches long)
Directions:
1. In a 5 qt stock pot or in 2 crock pots combine pork, water, onion, garlic and seasonings to boil.
2. Simmer covered, about 3 hours or overnight in crock pots until meat is very tender.
3. Remove meat from broth and allow both meat and broth to cool.
4. Shred the meat, discarding bones and excess fat.
5. Strain the broth and reserve 6 cups for dough.
6. Add meat seasonings to meat. Add enough broth (1-2 cups) to moisten and combine seasonings.
7. Soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. Husks need to be trim to about 5” a bottom. Some can be torn in half.
8. To make masa beat shortening on medium speed in a large bowl for 1 minute to lighten.
9. In a separate bowl, stir together masa, baking powder and salt.
10. Alternately add masa mixture and broth to lard, beating well after each addition. (Add just enough broth to make a thick, creamy paste similar peanut butter. Dough will not leave very much on your hands when pressed into dough).
11. To assemble tamales, spread approximately 2 tablespoons of the masa mixture on the corn husk. Spread all the way from the wide bottom up about 4 1/2 inches. Spread a very thin layer making sure no holes in dough where you can see the husk. Leave dough off one side of the husk, as this will overlap the husk.
12. Place 1 ½ -2 tablespoon meat mixture in the middle of the masa long ways with it being a little thicker then you thumb.
13. Fold side of husk over meat until it touches dough, continue to roll until side with no dough is over outside of husk.
14. Fold top that has nothing in it down over the lap.
15. In a Large steamer lain on its side place lean tamales folded ends, until fill to the opposite side and all tamales cans remain up right if necessary add excess pieces of husks or aluminum foil to fill in gap.
16. Add broth water to bottom of steamer below the basket. Add addition water if necessary.
17. Bring water to boil and reduce heat.
18. Cover top of tamales with a towel and lid and steam 40 minutes, adding water when necessary to bottom pot.
19. When first removed from pot tamales will still be a little soft. The will harden as the cool.
20. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
1. In a 5 qt stock pot or in 2 crock pots combine pork, water, onion, garlic and seasonings to boil.
2. Simmer covered, about 3 hours or overnight in crock pots until meat is very tender.
3. Remove meat from broth and allow both meat and broth to cool.
4. Shred the meat, discarding bones and excess fat.
5. Strain the broth and reserve 6 cups for dough.
6. Add meat seasonings to meat. Add enough broth (1-2 cups) to moisten and combine seasonings.
7. Soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. Husks need to be trim to about 5” a bottom. Some can be torn in half.
8. To make masa beat shortening on medium speed in a large bowl for 1 minute to lighten.
9. In a separate bowl, stir together masa, baking powder and salt.
10. Alternately add masa mixture and broth to lard, beating well after each addition. (Add just enough broth to make a thick, creamy paste similar peanut butter. Dough will not leave very much on your hands when pressed into dough).
11. To assemble tamales, spread approximately 2 tablespoons of the masa mixture on the corn husk. Spread all the way from the wide bottom up about 4 1/2 inches. Spread a very thin layer making sure no holes in dough where you can see the husk. Leave dough off one side of the husk, as this will overlap the husk.
12. Place 1 ½ -2 tablespoon meat mixture in the middle of the masa long ways with it being a little thicker then you thumb.
13. Fold side of husk over meat until it touches dough, continue to roll until side with no dough is over outside of husk.
14. Fold top that has nothing in it down over the lap.
15. In a Large steamer lain on its side place lean tamales folded ends, until fill to the opposite side and all tamales cans remain up right if necessary add excess pieces of husks or aluminum foil to fill in gap.
16. Add broth water to bottom of steamer below the basket. Add addition water if necessary.
17. Bring water to boil and reduce heat.
18. Cover top of tamales with a towel and lid and steam 40 minutes, adding water when necessary to bottom pot.
19. When first removed from pot tamales will still be a little soft. The will harden as the cool.
20. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
