Tamales

Authentic tamales made with soft masa and flavorful fillings, wrapped in corn husks and steamed to perfection.A classic Mexican dish for any occasion.

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Tamales

 

Servings: Yield: 2 dozen
Source: Tinkskitchen.com
 

Ingredients
 

  • 1 1/4 pounds pork loin
  • 1 large onion, halved
  • 1 clove garlic
  • 4 dried California Chile pods
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 2 cups masa harina
  • 1 (10.5 ounce) can beef broth
  • 1 teaspoon baking powder
  • 2/3 cup lard
  • 1 (8 ounce) package dried corn husks
  • 1 cup sour cream
     

Directions
 

  1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  2. Use rubber gloves to remove stems and seeds from the Chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the Chile sauce.
  3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
  5. Remove tamales from husks and drizzle remaining chili sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chili sauce.

 



Notes:

Dec 15, 2007

 

 

Wow, this photo reminds me of my mom...those are her hands holding the tamales.............💔💗💗.  Tamales are not for the faint of heart - they are time consuming, lots of standing and lots of eating, lots of indigestion.  Have your pepcid ready.

 

Sometimes I make dishes because they are supposed to be difficult and not something a very average home cook would try.  That is my personality though - the more difficult a task is, the more I am likely to try it.  I am the same with piano..I play (or attempt to play) more difficult pieces fairly easy - but have a lot of difficulty with easier ones.

 

The best way IMO to reheat tamales is on a flat griddle, or very low heat.  If you have something heavy to place on top, that's a bonus.

 

All Photographs are Copyrighted to Tink's Kitchen

 

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