Angelina's Family Tamale Recipe

If you are using butter or margaraine, lard or shortening as your fat, beat the solid fatson high speed in a bowl of an electric mixer 2-3 minutes or until light & fluffy. Alternate adding the fresh masa mixture with the warm stock, a cup or so at a time until it is all incorporated. Continue to beat for about 5-7 minutes or until the dough is a thick paste consistency.

If you are using oil, put the fresh masa in the bowl of the electric mixer and beat for a minute or two. Slowly drizzle the oil alternating with the warm stock, about a cup at a time until it is all incorporated. Beat on high for 5-7 minutes or until the dough is a thick paste consistancy.

You can tell if the masa is the ready by using the “float test.” Drop about ¼ teaspoon masa dough into a glass of cold water. If it floats the dough is ready. If it sinks continue whipping the masa for another minute or two. Repeat the test until the masa floats. Unfortinuately, this test will not work with masa made from dried masa harina flour, only doughs made with fresh unprepared masa. ( you can purchase this from any food city store. Along with corn husks, fresh roasted green chile, and any other spices youmay need.

Filling:

For Green corn tamales I add 2 cans of creamed corn to my masa, strips of green chile, cut long horn cheese into medium strips for the middle.

Meat filling: beef roast (6-8 pounds)

1 large onion

2 garlic cloves whole

garlic powder

chile powder

cumin

Corn oil

Cut the roast beef into fist size chunks. Put in a pan, cover with water. Add chopped onion & garlic. Boil for about 2½ hours or until it becomes really tender. When really tender, take out of the broth to cool (Save the Broth, you will need it for the masa!) Once the beef chunks are cool enough to handle easiy, shred them with your fingers. Try to remove the fat as you go.It the roast chunks are cooked thoroughly, it will be easy to shred into small pieces with your finders.

Spice mix: ½ cup corn oil

6 Tbs. chili powder

3 Tbs. garlic powder

3 Tbs. cumin

1 Tbs. black pepper

2 Tbs. salt

Warm this oil just slightly. Pour over the meat and mix with your hands. It takes a good 10 minutes to thoroughly distribute the spices evenly.

Sweet Potatoe & Turkey filling:

2 med. sweet potatoes ( or left over mashed sweet potatoes from Thanksgiving then reduce spices.)

2 Tbs. maple syrup

2 Tsp. cayenne pepper

2 Tsp. chili powder

1 Lbs. Chopped Turkey

Mix first 4 ingredints in a food processor. Fill the husks and top with turkey & roll.

Lobster & Leek filling:

1 Lbs. Lobster meat

2 leeks sliced

4 tomatillas chopped

1 bunch chervil

3 Tbs. Butter

1 lemon

Saute leeks in butter until tender, add lobster, tomatillos, chervil, and lemon juice.

Once the masa is done you will have already prepared the corn husks. You take 2-3 packages and soak them in water for about 1 hour or until soft. Make sure they are clean and free of strings. Try not to tear them.

Use only the large & medium husks. The husks have a narrow end & broad end. Lay the husk on a flat surface. Place 1-2 Tbs. of dough onto the husk, leave space about 4“ on the narrow end and 2” on the other end. Try to keep the dough ¼ to ½" thick. Spread 1 Tbs. of filling in the center of the dough.

Fold the long edges together so the edges of the dough meet. Wrap the extra husk around the back and tie.

Steam: Set tamales upright in the steamer be sure not to let them touch the water, the secret is to have a small amount of water boiling all the time and not get the tamales wet.

Cover the pot reduce the heat to med low and cook for at least 2 hours. When done leave 1 tamale on the counter for 5 minutes to cool & test. If unwraps easily and is firm, with no raw dough, it is done.When done remove from pot let cool and place in plastic bag 6 to a bag. Vacumn seal is best. They keep for a year.