Recipe - Homemade Tamales

Homemade Tamales

The first thing you need to do is buy some of QUAKER'S Masa Harina de Maiz.
It is a corn masa mix and sold everywhere is CA. If you can't find it,
write the Quaker Oats Co. at P.O Box 049003 in Chicago, IL. 606049003
USA. Or call information and they will probably give you a phone # for
them. I'll be serious. They take a while to make. I always make them at
Xmas, about 200! Then freeze. It's worth every minute. Okay....for about
3 dozen, buy; One half lb. dried corn husks. Soak all night to soften 2 1/2
pounds of beef or pork or chicken (or mix) 3 ancho chiles, roasted and cut
into tiny strips (if you don't like chiles, don't use them) About 1
teaspoon oregano, One half teaspoon cumin, 1 cup chopped onions, and 3 cloves
garlic, 2 teaspoons salt, About 2 cups of beef stock, or any stock (canned
chicken broth works.) 2/3 cup lard, 4 cups masa harina. (You have soaked
the corn husks all night to soften. Throw the small ones in the trash Lay
out larger corn husks and put into a pile somewhere.) Cook the meat
(chick. beef, pork) about 1 hr. until well done (with all the spices and
chiles onions, garlic etc.) reserve the broth, and string the meat when
just cool. (Hard to string if cold!) In a large bowl (I use a Cuisanart)
beat lard until fluffy. Put in the masa harina, some salt and some broth.
Mix until it is the consistancy of a THICK cake batter. NOW TO ASSEMBLE:
SPREAD about 3 tablespoons of the masa mixture in the center of a corn
husk. About a half inch thick. Put about 1 large tablespoon of the meat
mixture in the middle, lengthwise. Fold the husk over the filling,
alllowing the plain part of the husk to wrap about the tamale. Fold bottom
end up over the enclosed filling. Arrange the tamales in a steamer basket
or large dutch oven, UPRIGHT, with the water about an inch below the
tamales. I first put extra husks under all. Simmer above the gently
boiling water for about 2 One half hours or until tamales are firm and fall away
from husks. Don't crowd the tamales. Mexicans also make them with just
potatoee, carrots, squash etc. You can add corn, raisins, anything you
like. The biggest trick is trying to get them neatly folded into the
husks. It's worth it, believe me. They are wonderful! Amore y pesetas y
tamales y much tiempo para gastarlos! Louise King

Recipe By :

From: Big Flavors Of The Hot Sun By Chr

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip