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- Mexican Tamales
- Teresa Tubbs - Hayward, Ca.
- 10 lbs (4.5 kg). meat - pork roast with bone in
- 10 lbs (4.5 kg). corn masa prepared with chili
- 2 packages cornhusks
- 1 large can pitted black olives
- 1 can chili sauce
- 2 packages California Chili Powder
- 1 box cornstarch
- fresh garlic
- garlic salt
- Soak cornhusks in hot water for several hours until soft.
- Prepare Meat:
- Trim as much fat as you can off raw pork roast.
- Cut pork into medium size chunks.
- Add to the water chopped garlic, season with salt, pepper and garlic salt.
- Boil meat until done for about 30 to 45 minutes.
- Drain meat and save the broth for sauce.
- Allow meat to cool.
- Shred meat.
- Add more spices to taste.
- Add 1 can of chili sauce.
- Prepare Sauce:
- In a large sauce pan make a paste with oil and flour - Not too thick.
- Add meat broth and water to fill about 1/2 the pot.
- In a separate bowl mix water with about 1/3 box of cornstarch to make a batter consistency.
- Add cornstarch mixture to pot of water.
- Mix 1 to 2 bags of California Chili Powder to water - Add to taste.
- Bring to a boil.
- Lower flame to simmering for sauce to absorb the seasonings.
- Taste sauce and add seasonings if needed.
- Simmer until sauce begins to thicken.
- Add meat mixture to sauce.
- Stir over medium heat until sauce thickens to your liking.
- Cornhusk and Masa Preparations:
- Use a spoon and spread a thin layer of prepared masa inside of the corn husks.
- Leave approximately 1/2" from top of cornhusk without masa to allow for expansion when cooking.
- Leave approx. 2" from botton of cornhusk so that you may fold the bottom.
- Spoon meat mixture inside of masa cornhusk.
- Roll closed folding the bottom up so meat will not fall out.
- Store with open side up so meat will not fall out.
- You may freeze to cook at a later time.
- Cooking Preparations:
- Steam frozen tamales for at least 2 to 3 hours our until soft.
- Steam unfrozen tamales for about 1 hour until masa thickens and no longer raw.
- I come from a long line of very good Mexican cooks. I did not inherit this trait. My mother showed me this simple way to still make tasty tamales. Now I can keep this family tradition alive and pass it along into the next generation. Enjoy.
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