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Tamales

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Ingredients/Components

salt - 2 tsp
chopped onions - 2 c
large cloves garlic, minced - 4 item
salt or to taste - 1 Tbsp
Crisco, melted - 1/2 c
beef roast any kind
ground comino cumin - 2 Tbsp
Crisco or lard - 1/4 c
broth from meat - 4 c
to 2 bags dried corn husks, soak overnight in water to soften, drain on paper towels until dry and ready to use - 1 item
boneless pork butt or shoulder
bags dried chilies California chili pods - 2 item
dried Mexican oregano - 2 Tbsp
Quaker Masa Harina de Maiz - 6 c

How to make tamales:

Meat Filling: Place pork and beef in large pot and cover with water. Simmer 45 minutes to an hour or until fork-tender. Drain, reserving all the broth. Break meat into shreds, fairly coarse, mixing it all together. (I mean, the beef and the pork.)

(This is a good job for kids or men who are willing to help, but you aren't sure if you can let them.) Cover the chilies with water in a pan and simmer for a little while, 15 to 20 minutes. Drain, discarding the stems. Place them in a blender with the oregano, comino and a cup of the broth. Blend until smooth. You may need to add a bit more broth. Set aside.

In large skillet, (this recipe involves a lot of dishes, sorry), cook onions and garlic in the quarter cup (or so) of Crisco until tender, add meat and salt. You probably will have to do this a couple of times, because it is a lot of meat to fit in the pan. Generally you can use half of the meat with half of the onions and chilies. Anyway, add meat and the tablespoon of salt, mixing until WELL blended. Stir in chili mixture from blender and simmer on low for 15 minutes or so.

Masa: In large bowl, beat 1 cup Crisco until fluffy. Set aside. Combine the Masa (Quaker brand Mexican corn flour) and salt; alternately add with broth to fluffy Crisco, mixing well after each addition. Gradually beat in melted Crisco, mixing to consistency of thick cake batter.

To Assemble: Spread 2 tablespoons (about) of masa in center of corn husks. Spread it fairly thin, leaving the bottom of hus

Recipe categories: Lunch/snacks, Main dish, Chicken wing.

Rating:

Average rating: 4, total votes: 7

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cream cheese, eggs, flour, boiling water, sifted flour, 1 stick butter or margarine, boston butt, sliced potato for each person to be served, corn on cob with husks on, pillsbury crescent rolls depending on pan size