Tamales & Tamales Masa
Tamales & Tamales Masa

Tamales & Tamales Masa

3 Hr(s)
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1 serving
Original recipe yields 1 serving
Tamales:
4 lb pork
6 cups water
6 Tbsp chili power
2 cups meat stock
Tamales Masa:
5 cups ready-mix white corn meal for tamales
2 Tbsp salt
2 1/2 cups pure lard
Stock from meat filling (above) or water as necessary
At least 50 corn husks
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Let's Make It
1
Tamales:
2
Cook pork in 6 cups of water until well done. Drain broth and reserve this stock for making dough.
3
Chop cooked meat in small pieces. Now, dissolve the 6 tablespoons of chili powder in 2 cups of the meat stock (or water). Add this to the chopped meat and cook until almost all of the liquid is absorbed by the meat.
4
Tamale Masa:
5
Place ready-mix corn meal in bowl. Add salt, lard and enough meat stock until dough is of spreading consistency (add water as necessary).
6
Now spread masa mix into corn husks and spread about 1/2 as much meat in Tamale Masa MIX folding one end of husk over to close meat & masa inside. Set aside to be loaded into steamer later.
7
To cook, place tamales in a steamer on closed end down. Steam tamales for about 45 minutes or until they loosen easily when unwrapped.
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