Home Cooking Recipes
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Tamales
Chef:  Aron Fangman - Hereford, TX          Category:  Main Dishes

Ingredients:
1-1/4 lbs. pork shoulder roast
1-1/2 lbs. Masa Harina
1/4 lb. lard
2 lbs. ground red chili
dash salt
dash garlic
1/2 lb. corn husks













Directions: Cook meat in a roaster on the stove between medium low and medium high heat or in the oven. Cook meat until tender with enough water to cover meat. Cool and shred. Mix chili powder with meat, add salt and enough broth from meat to soften, add garlic salt. Simmer 15 minutes. Preparation of dough, add to Masa Harina, meat broth, melted lard and salt. Cream well to spreading consistency. Preparation of corn husks, open up the husks, clean by shaking, soak in hot water (not boiling) for 15 minutes until soft and pliable, drain well. How to prepare tamales, spread dough (about 1 tablespoon) on one end of the husks. Spread chili meat mixture on top of that, fold edges in and fold husks over the filling. Then stand the tamales up, don't lay then down in a pan, with just enough water to cover the bottom and steam until the dough is done. The dough is done when firm and will come away from the husk when you open it up. Makes about 24.

Notes: You may use ready mixed Masa Harina instead of making it yourself.

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Story of a Steak