Tamales - Home Made

By sassy47

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)

Details

Servings 14

Preparation

Step 1

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.