4 lbs of maseca
8 level tsp salt
3 cups of oil
juice from peppers
6 lbs meat, cooked with salt, and shredded (beef, pork or chicken)
4 oz dried, ancho peppers, cleaned and cooked (save juice)
4 tsp chopped garlic
4 tsp cumin powder
4 oz of chili powder (for more color if needed)
2-3 t salt
Blend cooked peppers with 2 cups of pepper juice or water and seasonings. Save extra juice for masa.
Add 4 T oil to dutch oven and cook the meat with the peppers and seasonings. Add water as needed to prevent sticking. Cook at med for 15 minutes; then med low for 30.
Husks – 2 packages – must be soaked overnight to be pliable. Clean and cut the next day. Save extra pieces for lining the pot.
Mix maseca, warm water, salt, oil and some pepper juice to make dough. Keep moist by covering bowl with a cloth. Spread dough onto each husk. Fill, roll and tuck under the end.
Steam tamales by standing them with a prop in the center of the soup pot. Stand with open side up. Cover with a light towel. Pour hot water over the towel to where the level is about 1/3rd the height of tamales. Bring to a boil. Lower heat to med/med-low for 25 minutes…then med-low for 20 minutes. They are done if husk removes easily from the dough.
Makes about 10 dozen.