Tamales - Home Made

Tamales - Home Made
Tamales - Home Made

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

dozens

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

Ingredients

  • Pork roast butt & shoulder

  • Beef roast

  • HojAS

  • California & Pasilla chile,

  • 7

    cans Las Palmas sauce

  • Onion

  • Garlic

  • Salt

  • Pepper

  • Crisco

  • Masa (20lbs for 30 lbs of meat)

Directions

Boil meats first, let cool, don't throw away broth from meat. Shred meat. Mix any seasonings you want into meat. Add Las Palmas sauce to shredded meat. PREPARE MASA-use broth from meat, Crisco, onion & garlic salt. Hojas should be soaked at least 30 min in cold water & remove hair. Drain the husks & spread the masa on them & fill with meat, not to full, just enough so you can over lap the corn husks, then fold from bottom up. Place in tamale can with about 2 1/2" of water. Use a tamale can its easier. Cook until done about 2 - 4 Hrs. Check masa with a toothpick if it come out clean it done.

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