One Tamale Two Tamale Three Tamale MORE!

 

I had never in my wildest dreams thought I would be making Tamales from scratch. That was what restaurants did and I thought it was just going to be too hard. Who isn't intimidated by the thought of rolling up a Tamale? I was! We went to that tube place on the net that You can upload videos to and the video we watched explained it ok but it was lengthy and I am a to the point  type of person. Mainly I do not want to be touching pause and play with yuck on my hands and to loop the video was waiting on the chic to go through 10 min of stuff I just flat didn't .... oh just show me how to roll up the dang corn husk so I can eat the Tamales!!!

 

This is of course in true Dragon and Christi style and is easy and quick(ish).  Dragon cooks the roast and my girls and I do the rolling of the little bundles of yum. So this can be a family cooking project. I hope you all enjoy.

 

 

Roast:



• 1 med onion
• 2 tblsp oil
• 5 lb pork roast
• 2 cups chicken broth
• 1 tsp salt
• 1 tblsp garlic powder
• 1 tsp red pepper
• 1 tblsp Cumin powder
• 1 tblsp chili powder

In a dutch oven saute onion , add roast and seer on all sides.

Add chicken broth to pan and spices.

Simmer covered for 2.5 to 3 hours till fall apart tender.

 

MASA:

• 1 package corn husks
• 3 cups Masa Harina flour
• 1-3/4 cups water
• 1 cup lard or shortening
• 1 tsp salt
• 2 tblsp Chili powder

 

FILLING:

 

• Shredded Meat
• 1 garlic clove, minced
• 1 small can tomato paste
• 1/4 cup minced fresh parsley
• 1/4 teaspoon ground cumin
• 1/2 teaspoon coarsely ground pepper
• 1/2 teaspoon chili powder

 

Directions

 

1. Immerse husks in water and let soak for 5 min
2. In stand mixer bowl, beat lard and salt until mixture resembles beaten egg whites.
3. Add masa flour and water, mixing constantly.
4. In a skillet add the filling ingredients to the shredded meat. Simmer for 5 minutes. Cool slightly.
5. Pat husks dry with paper towels and spread about 2 tablespoons dough (1/8- to 1/16-in. thick) on each, leaving 1-in. border.
6. Put 1 tblspn filling on masa and roll closed.
7. Place upright, folded end down, in Dutch oven with steam rack or oven-proof inverted plate on bottom. We use a can holder that is used to roast chickens.
8. Add 1 cup water or chicken broth to the pot. Bring to boil; cover and steam for 45 minutes, adding more fluid as needed.
9. When done, husk should peel back easily from dough.

 

Yield: about 3 dozen.