Meat-filled Tamales

tamales

Dough

4 lbs of maseca 

8  level tsp salt

3 cups of oil

juice from peppers

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Filling

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.

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Husks – 2 packages – must be soaked overnight to be pliable.  Clean and cut the next day.  Save extra pieces for lining the pot.

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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. 

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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.

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Tamales

 
TAMALES

Dough:
8 cups masa harina
4 level t salt
 
2 t onion powder
 4 T chili ancho puree (cook peppers and puree in blender)
2 c oil

1 c hot chicken broth (no salt)

Hot water

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2 pkgs of husks — washed, soaked, and prepared. 
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Filling: 
4 lbs meat, salted, cooked, and shredded
1 pkg (six) of dried ancho peppers, cooked and pureed (or chili powder); save juice
4 t chopped  garlic
4 t cumin
4 t salt
Add  oil to pan and cook the meat with spices.  Add pepper juice and water as needed. 
 Make masa balls into oval shapes.  Place  on corn husk; cover with wax paper and squeeze in tortilla press.
After filling, stack in lined (with husks).   First, place a heavy object in the middle to stand them.  Cover with a dishtowel and pour hot water over them (level about 1/2 the height of the tamales).  Bring to a boil.  Cook on medium -low heat for 45 minutes.  
Makes 6 doz.   

OTHER FILLING:  chicken with mexicorn and sauteed red bell peppers. 

or this variation: makes four dozen.

Dough:

6 cups of masa harina

2 level t of salt

1 t onion powder

1 c safflower oil  

2 cups hot chicken broth (low salt)

4 cups hot water

 

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Optional Filling:  Shredded beef ( roast or stew),   cilantro and sauteed onions.  jalapeno slices, optional.