Tamales: Tamales

posted by Becky 04-16-101 5:37 PM

Tamales

5 lb. Quaker masa harina
2 lb. lard
3 lb. pork roast
1/2 tsp. cumin
1/2 tsp. oregano
3 bay leaves
3 bouillon cubes
3 Tbsp. baking powder
3 tomatoes
1 onion
5 red chili pods
3 cloves garlic


First, boil pork roast in water with 1/4 teaspoon oregano, 1 bay leaf, 1/4 teaspoon cumin and 1 clove garlic until tender. Strain liquid from meat (set aside for masa harina). Shred the meat.

Boil for 10 minutes the chiles, cumin, tomatoes, onion, oregano, bay leaf and garlic, then mix in blender. Add 1 tablespoon of lard to the mixture and bring to a boil. Add this mixture to shredded meat.

To make the dough: Add bouillon cubes, broth from meat and 3 tablespoons baking powder; stir well until dissolved. Gradually add the masa harina and lard and keep on mixing with a wooden spoon until fluffy.

Soak the leaves of banana in water until they are soft. Then take a leaf and use a spoon to spread the masa dough onto it. On top of the thin layer of masa, you put a little bit of the meat filling. Fold it and place it in a steamer pot, standing up on its side. Place all the tamales in this same position. Cover and cook them for 1 hour. Approximately 40 to 50 tamales.

Note: Use a vegetable steamer, using enough water to cover the bottom of a large pot and have it filled with steam before placing the tamales in. Very low flame.

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