MEXICAN TAMALES
My families recipe for Tamales
Provided by Lisa Kudek
Categories Tacos & Burritos
Time 6h30m
Number Of Ingredients 12
Steps:
- 1. Preparing the Chilis (wear rubber gloves and do not touch your face) Cut the end of the chilis and slice them down the side removing all the seeds. Do that until you have done the entire bag of chilis. Throw away the seeds. After completing this you have to boil the chilis until they are soft enough to tear with your fingers. When they have reached this consistency you can place them in a blender with all the seasonings ,2 of the tbsp of salt and a cup of water, blend until the consistency of gravy. Mix this in the deboned chicken, now the meat is done. Preparing the Masa: Take entire package of dry masa flour, mix in the salt and baking powder, 2 tbsp of salt, adding the 2lbs of lard and can of chicken stock/chicken water until it is smooth and creamy. The old fashioned way is to use your hands to mix it but if you have a kitchen aid mixer, that works the best, regular mixer is ok but this gets really thick. Now the Masa is ready! Constructing Tamales: The first thing you want to do is separate all the corn husks after they are soft and place the spread, about 2 serving spoons of masa in the middle of corn husk leaving 3 inches on top and bottom. Take 1 large tablespoon of meat mixture in the middle and make a tri-fold of the corn husk bending the bottom end up. Keep going until all the masa/meat/corn husks are gone or you have the amount of tamales you want. Cooking the Tamales: Take all your tamales place them standing up in a colander or large steamer in a tall stock pot with a upside down bowl in the stock pot to keep tamales out of the water and steam for 90 minutes (you start counting 90 minutes when you first put it on the stove) Not when it starts boiling. Cook for entire 90 minutes, when they come out they will be soft and will harden as they start to cool. Eat and enjoy!
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Derrick
[email protected]These tamales were okay. They weren't bad, but they weren't anything special either. I probably won't make them again.
Andjela Nilevic
[email protected]I was really disappointed with these tamales. The masa was gummy and the filling was dry. I followed the recipe exactly, so I'm not sure what went wrong.
V Lodge
[email protected]These tamales were good, but not great. The masa was a little dry and the filling was a bit bland. I think I'll try a different recipe next time.
Subhan Mughal
[email protected]I've never made tamales before, but these turned out great! I was a little nervous about the process, but the recipe was easy to follow and the tamales came out perfectly. I will definitely be making these again.
A Jabbar Sheikh
[email protected]These tamales were a bit time-consuming to make, but they were totally worth it. The masa was perfect and the filling was delicious. I will definitely be making these again for special occasions.
Munawer Ali
[email protected]I'm not a huge fan of tamales, but I thought I'd give this recipe a try. I was pleasantly surprised! The tamales were delicious and I really enjoyed the combination of the sweet corn and the savory pork. I'll definitely be making these again.
OLIVEFX TRADER
[email protected]These tamales were a hit at my party! Everyone loved them. The masa was fluffy and the filling was moist and flavorful. I highly recommend this recipe.
Tammy Capilato
[email protected]I've made tamales before, but this recipe was by far the best. The masa was so smooth and the filling was incredibly flavorful. I will definitely be using this recipe again and again.
Emmanuel Matambo
[email protected]The tamales were easy to make and turned out great! The only thing I would change is to add a little more spice to the filling. Overall, I'm very happy with this recipe.
Subhan Sherwani
[email protected]These tamales were absolutely delicious! The masa was perfectly seasoned and the filling was flavorful and moist. I loved the combination of the sweet corn and the savory pork. I will definitely be making these again.