4 lbs of maseca
2.5 T 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 and salt as needed to prevent sticking. Cook at med for 15 minutes, stirring often so the meat won’t stick. Then cook med low for 20-30 minutes so flavors have time to meld. Stir as needed and add water if needed.
Husks – 2 packages – must be soaked overnight or for several hours to be pliable. Rinse them well and cut to best size when ready to use. Save extra pieces for lining the pot.
Instructions: mix maseca, warm water, salt, oil and red pepper juice to make dough. Water plus juice =’s about 10 cups. Can skip the pepper juice and just use water.
Keep the dough moist by covering with a damp cloth. Spread dough onto each husk. Fill, roll and tuck under.
To Cook: steam the tamales by standing them against a prop in the center of the soup pot or dutch oven. (I use a mortar as a prop but a heavy ceramic cup/bowl will work). Stand tamales perched against the prop with open end up. After pot is full, cover them with a light towel. Pour hot water over the towel to where the water level is about 1/3rd the height of tamales. Bring to a boil. Cover. Then lower heat to med-low and cook for 50 minutes. They are done when husk falls away easily from the dough.
Makes about 8 dozen.