I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Wednesday, August 24, 2011


2-3 pounds of pork loin roast (or whatever slab of mean you want, really)
1 6-8 oz pack California chile pods
8 oz corn husks
8 oz tomato sauce
1 lg onion

The night before . . .

Cook the meat in a crock pot over night with a tiny bit of water, salt, some of the onion and some garlic.

Wash the chile pods, put in a large pot with a little water, bring to a boil, then turn the heat off.  Leave covered in the water over night.

Put husks in a large pot or bucket and let them soak in warm water over night.

In the morning . . .

Shred the meat.

De-vein the chile pods.

Rinse the husks individually through running water.  Stand them, pointy-ends up, back in the bucket or pan in which they were soaking.

Make the sauce - put chiles in a blender with 1/4 onion, tomato sauce, garlic, and salt.  Blend, then press it through a fine strainer.  It will be thick.  If it's too thick, at a little bit of water.

Once strained, bring it to a boil in a sauce pan.  Once boiling, add the shredded meat, turn the heat off, and set it aside.

3 1/2 pounds masa* (makes about 48 tamales)
1/2 pound lard** (Yes, lard.  Get the good stuff and get over it.)
1 Tb baking powder
2 C water
4 tsp salt

Combine water and salt in a sauce pan and heat until it's very warm

Mix masa with 2Tb to 1/4C of warm salty water with hands until well mixed and sticks together but not sticky to touch.

Cream the lard and baking powder until light and fluffy, about 3 minutes.

Combine masa with lard and beat another 3 minutes.

Spread masa onto corn husk (pointy end away from you and smooth side up).  Add a small amount of meat up the center.  Roll from the sides and fold the bottom pointy end up.

Place in a steamer in a standing position.  Steam 1 1/2 - 2 hours over medium high heat.  Tamales are done when the masa does not stick to the husk when opened.

*"Masa para tamales sin preparar" from the local Mexican market.

**If you don't have access to your own lard, get the fresh packed lard from the local Mexican market too.

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