Meat Tamales

By kallen2302

This recipe works with a variety of fillings. Pork or Pork/beef is traditional. I made venison/bear (very good) and elk/onion (good but gamey). Next time I will try adding refried beans to some of the filling. I also want to try chicken with green salsa. A veggie version would be good too.

Ingredients

• MISCELLANEOUS
• 1/4 About 1/4 lb husks
• Cooking twine - about 18 feet
• 
  
• DOUGH
• 8 cups Masa Harina
• 8 cups Broth and/or water
• 2 TBSP salt
• 2 TBSP ground garlic
• 2 TBSP chili powder
• 2 cup oil
• 2 TBSP baking powder
• MEAT FILLING
• 5 lbs Pork and beef combination (or game or shrimp). Cook overnight in crock pot with 1/4 cup water.
• 2-4 dried poblano (ancho) peppers
• 1/4 cup mixed cumin and peppercorns
• 1 small garlic clove, peeled
• 1-2 cups Broth and/or water
• 1 TBSP salt

Details

Servings 8
Adapted from tamalespreader.com

Preparation

Step 1

*FILLING*
Cook meat. Boil, broil, bake or slow-cook the meat. Reserve the broth for the masa and filling. Chop or shred the meat.

Clean the peppers and boil in 2 cups water for 5 minutes.

In blender grind peppercorns and cumin seed until they become powder. Add poblano peppers with water and garlic in blender and liquefy until a paste is formed.

Add spice paste and broth to meat, and mix together. Use immediately or refrigerate overnight.

*HUSKS*
Pull apart dry husks and soak in hot water for an hour or until soft. Keep husks submerged with a heavy object.

*DOUGH*
Place masa in large bowl. Add broth/water combination and mix with a mixer. Warm oil and mix with chili powder and salt until they dissolve Add to masa and mix on high speed for 2 minutes. Add baking powder and mix on high for 5 minutes. Let masa rest for 10-20 minutes.

*ASSEMBLING*
Spread 1-2 TBSP of dough on silky side of each husk using a spoon or tamale spreader (www.tamalespreader.com). Leave the pointed end of the husk bare. Then spread 1-2 TBSP of filling lengthwise in the center of the masa.

Then fold one side over the filling, fold the point in, and fold the second side over. Tie in batches of 6 with cooking twine.

*COOKING*
In a large steamer, add water and set steam rack, then place tamales upright with the folded side to the bottom. Cover with wet kitchen towel or husks. Steam for 1 1/2 to 2 hours. You will need about 1 gallon of water, so check to make sure the steamer doesn't go dry.

Let cool for about 15 minutes. Tamales are cooked when the dough is firm, spongy and does not stick to husk.