Ingredients
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Instructions
Read the original cookbook wording
Tamales
This a traditional Christmas and New Year Mexican Dish
Marsha Jones
For chili paste Ingredients:
4 packages Pasilla chile pods
4 packages California chili pods
3 cloves minced garlic
1/8 c. chili powder
2/3 c. water
3 t. ground cumin
1 Tbsp. chili water
2 ¼ tsp. salt
Chili paste Directions:
Cook chilies in boiling water until they puff up and are soft.
Remove from pan and carefully peel and discard skin, stems and inner seeds.
In food processor put chili pulp, and remaining ingredients.
Mix well.
For the Masa Ingredients
10 lbs prepared masa from specialty shop
Masa Directions:
Add 6 Tbsp. chili mixture to masa (to taste/look).
Mix well.
For the meat
1 large Pork shoulder
Meat Directions
Cook pork shoulder, remove fat, and grind meat in meat grinder (will be very fine).
Heat meat in a large frying pan using drippings from the roast to make the meat moist.
Add 2 t. salt, garlic powder, ground cumin, and chili paste to taste.
If needed, add water to make the meat moist.
Continued on back
For the Assembly
2 packages of Cornhusks
Assembly Directions
Soak cornhusks in water over night.
Rinse each husk to remove corn silk and debris.
Spread wide half of husk with a layer of masa.
Place a small spoonful of meat in center of husk, on top of masa.
Roll husk together and fold in half.
Stand up in steamer and steam for 2 ½ hours.
Take one tamale out and let it sit for a couple of minutes. Unwrap and test for doneness (make sure masa holds together well).
Make a lot to share with family and friends