Description:

Mexican Tamales

Source:

Teresa Tubbs - Hayward, Ca.

Serves/Makes:8 dozen

Ingredients

• 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
• salt
• pepper
• garlic salt

Preparation

• 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.

Comments

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.