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| Tamales Marina |
Marina's Tamales ~ A tamale recipe handed down to her from her Dad.
Filling:
Group 1
4 to 6½ lb pork butt or shoulder (chicken or beef may be substituted)
15 cups ( no less) water (makes the broth for the masa)
Group 2
40 each chile pods (California or Guajillo)
water to cover
Group 3
2 tsp oregano
3 tsp comino (cumin)
5 cloves garlic, minced fine
4 tsp or salt to taste
Group 4
1 package Corn husks (Hojas) (buy from store - dried) - Note some are better than
others, insure yours are somewhat uniform in length.
Prepare the Meat
1. Place group 1 in a 6 quart pot, bring to a boil, reduce and simmer covered (cover
slightly tilted) for 2½ hours or until tender. Remove meat, reserve stock for making
masa. Shred meat, put into large skillet.
Prepare Chile Pods
1. Add group 2 (stems and most seeds removed) to a 3 quart pot, (add water until
almost full). Cover and bring to a boil, do not allow to boil over. Slightly tilt cover and
reduce heat to low. Cook for an additional 10-12 minutes until pods are re-hydrated
and soft.
2. Remove from heat, add about 1/2 or less of the chile pods to a blender to puree
(you will have to add some of the "chile water"). Do this in batches so you do not
over-fill your blender.
3. Transfer chile sauce to a large bowl, add oregano, comino, garlic and salt to taste.
Add to meat stir in well over low heat.
Prepare the Masa Harina (dough) for tamales:
4.4 lb Masa Harina (1 whole bag) ( a type of Mexican corn meal flour ) See packages
at left.
1/3 lb of Crisco - If you do not use the meat broth you will need 1 pound of
Crisco.
Strain the meat stock (broth) from the boiled meat. Add the Crisco to melt into the broth.
Add water until you have 15 cups. Add the broth about two cups at a time while warm
to the flour. Mix until all 15 cups have been added. Masa should be easily spreadable.
You can add about 1/4 cup of chile sauce to the masa if you desire.
* When you DO NOT use the meat broth you will have to add some other broth for
flavor.
Assembly:
Rinse corn husks (group 4). Soak in warm water until they are pliable. Spread the
center of each husk with about 3 tablespoons of masa. Top with the chile & meat
filling. Fold the sides of the husks toward the center. Then fold bottom of the husk up.
Tie the top of the tamale with a narrow strip of corn husk. (optional but not necessary)
Steaming:
Place a rack (or rolled up tin-foil) on the bottom of a large pot (pot must be large
enough to hold the tamales, or you may steam in smaller batches). Add about 2
inches of water to the pot(s), arrange the tamales bottom side down (stand them up,
above water level.) Bring water to a boil and steam the tamales for about 1½ - 2
hours. You will have to add water to maintain the 2-inch level.
Makes 60+ tamales...Depending on size and amount of filling placed inside tamale.
Brand Names found in many supermarkets
Masa Harina de Maiz -------Quaker Brand
MA SE CA -----------------Aztec Milling
All brand names are not listed
Filling:
Group 1
4 to 6½ lb pork butt or shoulder (chicken or beef may be substituted)
15 cups ( no less) water (makes the broth for the masa)
Group 2
40 each chile pods (California or Guajillo)
water to cover
Group 3
2 tsp oregano
3 tsp comino (cumin)
5 cloves garlic, minced fine
4 tsp or salt to taste
Group 4
1 package Corn husks (Hojas) (buy from store - dried) - Note some are better than
others, insure yours are somewhat uniform in length.
Prepare the Meat
1. Place group 1 in a 6 quart pot, bring to a boil, reduce and simmer covered (cover
slightly tilted) for 2½ hours or until tender. Remove meat, reserve stock for making
masa. Shred meat, put into large skillet.
Prepare Chile Pods
1. Add group 2 (stems and most seeds removed) to a 3 quart pot, (add water until
almost full). Cover and bring to a boil, do not allow to boil over. Slightly tilt cover and
reduce heat to low. Cook for an additional 10-12 minutes until pods are re-hydrated
and soft.
2. Remove from heat, add about 1/2 or less of the chile pods to a blender to puree
(you will have to add some of the "chile water"). Do this in batches so you do not
over-fill your blender.
3. Transfer chile sauce to a large bowl, add oregano, comino, garlic and salt to taste.
Add to meat stir in well over low heat.
Prepare the Masa Harina (dough) for tamales:
4.4 lb Masa Harina (1 whole bag) ( a type of Mexican corn meal flour ) See packages
at left.
1/3 lb of Crisco - If you do not use the meat broth you will need 1 pound of
Crisco.
Strain the meat stock (broth) from the boiled meat. Add the Crisco to melt into the broth.
Add water until you have 15 cups. Add the broth about two cups at a time while warm
to the flour. Mix until all 15 cups have been added. Masa should be easily spreadable.
You can add about 1/4 cup of chile sauce to the masa if you desire.
* When you DO NOT use the meat broth you will have to add some other broth for
flavor.
Assembly:
Rinse corn husks (group 4). Soak in warm water until they are pliable. Spread the
center of each husk with about 3 tablespoons of masa. Top with the chile & meat
filling. Fold the sides of the husks toward the center. Then fold bottom of the husk up.
Tie the top of the tamale with a narrow strip of corn husk. (optional but not necessary)
Steaming:
Place a rack (or rolled up tin-foil) on the bottom of a large pot (pot must be large
enough to hold the tamales, or you may steam in smaller batches). Add about 2
inches of water to the pot(s), arrange the tamales bottom side down (stand them up,
above water level.) Bring water to a boil and steam the tamales for about 1½ - 2
hours. You will have to add water to maintain the 2-inch level.
Makes 60+ tamales...Depending on size and amount of filling placed inside tamale.
Brand Names found in many supermarkets
Masa Harina de Maiz -------Quaker Brand
MA SE CA -----------------Aztec Milling
All brand names are not listed
| These tamales actually made with the recipe above. |
