Tamales the Easy Way

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Tamales the Easy Way

Recipe Information
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.

Recipe Information

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.