Tamales

Ric Esper

Tamales

ingredients

Cooking the filling

1 Lbs. Western Pork Cuts or Pork Butt
1 Lbs. Ground Beef
2 Pkg. Taco Seasoning
1 tsp. Ground Cumin
1 tsp. Ground Chili Powder
4 Cloves minced Garlic
4 Cups. Water
Salt and Pepper to taste
Hot Pepper Sauce to taste

Prepare the Wrappers

In a large bowl or container, place the corn husks in hot water and submerge completely for one to two hours until they are soft and pliable.

directions

Prepare the filling

1
In large sauce pan, add everything but the ground beef. Heat to boil, cover and simmer for 2 hours until the pork is tender. Let cool and remove the pork from pan to large plate and using a fork, remove large pieces of fat and discard. Using a fork, shred the meat into small pieces.
2
In a large fry pan, brown the ground beef and add a little of the chili mixture to flavor.
3
Mix the pork and the ground beef together to use as the filling.

Prepare the Dough

Add 3 cups of Masa cornmeal for Tamales into a large bowl. Add 2/3 cup of Lard or Shortening, 1-1/2 Tbs. Salt, 1 Tbs. Baking Soda. Using a spoon, stir in the warm chili liquid starting with a cup and work in more liquid as needed to make a thick paste similar to peanut butter.

To Assemble the Tamales

Remove several corn husks from the water and shake or pat dry to remove excess water. Using a table knife, Spread 2-3 Tbs. of dough into the middle of the corn husk, then place 1-2 Tbs. of the meat mixture into the middle of the dough in the husk. Start at one side and roll the husk so the meat is rolled up inside the dough inside the husk. Fold one end of the husk to keep it from unrolling. Continue until you are out of dough or filling.

To cook the Tamales

Start a large pot with a steamer basket so it is steaming. Turn heat down so you can place Tamales into the basket either standing them open end up or laying them loosely into the basket. Bring heat back up and steam the Tamales for 2 hours, adding hot water as needed so the steamer does not dry out. Remove and serve with sides of hot sauce, shredded cheese, sour cream, etc.

Serving suggestions

I like to open and remove the Tamale, placing 3 or 4 into a dish, pour enchilada sauce over them, then adding cheese and chopped onions, baking in oven until browned.

Source: Ric Esper