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Delicious Tamales! |
I called this Columbusing a little. To Columbus something is actively tell a person from not your culture that you can make their food better than they can; that your food is more authentic. Sounds awful, huh?
We didn't do that because that would be wrong but sadly I didn't have an experienced tamale maker in my friend group, so I thought watch some videos and make it happen. This is what we did.
1 8 pound pork butt or shoulder
salas or the stuff to make salsa
Ancho chili powder
salt
garlic
Cook the pork a day ahead in a crock pot. Don't be shy about salt and seasoning. When it is fork tender 8 to 10 hours later cool and shred. After shredding pour the crock pot liquid over the pork and refrigerate until needed.
Tamale Dough
1.33 cups lard or shortening or a combination
4 cup masa
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon cumin
1 teaspoon ancho chili powder
2.66 cups broth or water, broth is better
1 big bag of corn husks
Soak the corn husks overnight or heat in simmering water for an hour.
Whip the fat until it's aerorated. In a second container combine the masa, salt, baking powder, cumin and chili powder. Into the lard add 1/3 the flour, then 1/2 the broth, scrape the sides between every addition. Continue add the flour and broth in parts until it's all combined. Whip a minute or two longer. It's suggested to cool the mixture an hour then whip it before using.
Put the corn husk cut side to the top. Spread about a quarter cup of masa onto the husk, it will feel like cookie batter. 3x3 about an inch from the top edge. Put a strip of filling down the middle. Fold over both sides like swaddling a baby, then fold up the top. Tie around the middle, tight enough to hold together but not synched around the middle like a belt. The tamale will expand as it cooks.
Set the sanding on end, top open in a steamer. Steam covered for 75-90 minutes. Check for doneness by pulling one out of the steamer, opening it and touching the masa for firmness.
I made the dough 4 times to use all the pork and it made about 100 tamales. That's the crowd part, because seriously who is going to eat them all?
I made the dough 4 times to use all the pork and it made about 100 tamales. That's the crowd part, because seriously who is going to eat them all?
Food Servece Quick and smooth ordering process!
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