Tamales
Makes 7-8 dozen. Making tamales is more of a project than a recipe. Coming over to make them together is a plus.
Makes 7-8 dozen. Making tamales is more of a project than a recipe. Coming over to make them together is a plus.
- 1 onion chopped
- 1 onion sliced
- 4 cloves garlic crushed
- 2 1/2 teaspoons salt
- 2 cups shortening
- 1/4 teaspoon black pepper
- 4 tablespoons shortening
- 1 package dried corn husks
- 2 cans low sodium chicken broth
- 1 4 oz ancho chile peppers dried
- 5-6 pound pork butt or shoulder
- 1/2 teaspoon cumin
- masa dough
- 3 teaspoons salt
- 7 cups masa harina flour
- 5 cups reserved broth
- Carbohydrate 1223.60830666667 g
- Cholesterol 172.200861203243 mg
- Fat 367.224068696266 g
- Fiber 4.33879175249736 g
- Protein 150.2878025 g
- Saturated Fat 132.387711842095 g
- Serving Size 1 1 Serving (2116g)
- Sodium 91.6873333333333 mg
- Sugar 1219.26951491417 g
- Trans Fat 21.9038149993024 g
- Calories 8612 calories
Step-by-step
- Cover the corn husks with boiling water and soak 2 hours until softened. Unfold them and rinse them clean. Keep covered in water.
- Soak the dried peppers in boiling water for 30 minutes. Remove seeds and veins, place in a blender with 1/2 cup of soaking water and blend until smooth.
- In a large stock pot combine pork and water to cover, add 1 teaspoon salt, 1 sliced onion, 2 cloves garlic and bring to a boil. Lower the heat and simmer 2 hours until tender. You can also put this on low in a large crock-pot at bedtime and it will be ready in the morning. Drain the broth and reserve to make masa. Shred all of the meat.
- In a large skillet, melt shortening and chopped onion, 2 cloves of garlic and saute 3 min. Stir in 1/2 teaspoon cumin, 1 1/2 teaspoon salt, pepper chile pepper paste, meat, and saute for 2 min. Add enough broth to make a thick consistency and stir to reduce.
- In a large bowl beat shortening until fluffy, blend in masa and salt alternately with broth, mix well after each addition until dough has the consistency of thick cake batter.
- Spread husk with 1 tablespoon of masa down the center of the husk forming a rectangle that is flush with one side of the husk, spoon 1 tablespoon meat filling in center of masa and fold husk over filling so masa edges meet, wrapping plain part of husk around outside of tamale, fold bottom end of husk over tamale then fold in the tip.
- Stack tamales in steamer, arranged loosely, steam for 45 min or until masa is firm and does not stick to husk.
My Tamale Making Adventure: A Labor of Love (and Deliciousness)
Tamales. Just the word conjures images of steamy gatherings, fragrant spices, and the comforting warmth of family tradition. For years, I’d admired the intricate artistry of these little pockets of flavor, always thinking, "Someday, I'll make those." Well, someday arrived, and let me tell you, it was an adventure. More than a simple recipe, it was a project, a culinary journey that tested my patience, stretched my skills, and ultimately, rewarded me with a mountain of deliciousness.
I’d always envisioned myself making tamales with the grace of a seasoned chef, effortlessly whipping up the masa and assembling the perfect parcels. The reality, however, was a little more…rustic. My kitchen quickly transformed into a festive flurry of steaming husks, bubbling pots, and a scattering of masa harina everywhere. There was a learning curve, to be sure. Getting the consistency of the masa just right, mastering the delicate art of the fold – each step was a lesson in itself. But amidst the occasional mishap (a slightly uneven tamale here, a rogue sprinkle of masa there), I found a quiet satisfaction. It was the kind of hands-on, heart-warming experience that you simply can't get from a takeout order. The aroma filling my home, the rhythmic repetition of the folding process - it was meditative, almost.
And then there was the sheer volume. Seven to eight dozen tamales! It was a feast for the ages, enough to feed a small army. I’m pretty sure my neighbors might have sensed the fragrant steam billowing from my kitchen window and wondered what culinary magic I was conjuring. The joy, however, wasn’t just in the quantity; it was in the quality. Every single bite was a burst of flavor – savory pork, slightly spicy peppers, and the comforting sweetness of the masa. Each tamale told a story, a tale of patience, precision, and a whole lot of love poured into every single fold. It wasn’t just food; it was an experience, a testament to the simple beauty of homemade goodness.
Making tamales isn't just about the final product; it's about the journey. It's about the time spent in the kitchen, the shared laughter, and the sense of accomplishment that comes with creating something truly special. And the leftovers? Well, let's just say I had tamales for breakfast, lunch, and dinner for days. It’s a culinary adventure I would wholeheartedly recommend. Just be prepared – it’s a marathon, not a sprint!
Ingredients:
- 1 onion, chopped
- 1 onion, sliced
- 4 cloves garlic, crushed
- 2 1/2 teaspoons salt
- 2 cups shortening
- 1/4 teaspoon black pepper
- 4 tablespoons shortening
- 1 package dried corn husks
- 2 cans low sodium chicken broth
- 1 4 oz ancho chile peppers, dried
- 5-6 pound pork butt or shoulder
- 1/2 teaspoon cumin
- masa dough
- 3 teaspoons salt
- 7 cups masa harina flour
- 5 cups reserved broth
