Fall is here, and that means it is time to make up a supply of tamales to stock the freezer. Hubby and I like them for a quick meal after hunting or hiking around outdoors.
I consider this labor and time intensive so I am glad it makes a good sized batch.
Since a couple of people asked about this, I am sharing
This recipe was given to me by my sister in law, who is pretty famous in the family for her excellent tamales.
The recipe makes about 50 tamales. Any leftovers can be frozen and reheated in the microwave still frozen for a minute to a minute and a half.
1 3 lb boneless roast. Most often we use beef, but pork, deer or a combination of meat will work fine.
10 cups water
1 medium onion quartered
3 cloves garlic, minced
Cook this in a heavy pan or crock pot until meat is well done (falls apart) and tender.
If you use the crock pot, low for 6 hours is usually what I use. 2 1/2 -3 hours in a dutch oven seems about right.
Remove meat and allow to cool. Shred with fork, discard any fat.
Strain broth and save 6 cups. You will need to make the masa for the outside of the tamale.
Make red sauce: 2 ounces of dried chili peppers (you are on your own, these come from mild to scorching) I use a mix of anaheim and ancho.
3 cups water
¼ cup finely diced onion
½ tsp dried oregano
cumin, garlic, and salt to taste.
Break off stems and crack chili open, shake out the seeds, rinse well and drain.
Cover chilis with 3 cups water and let set 30 minutes to overnight. Drain.
Now, puree your chilis until they are about the consistency of tomato sauce. Keep smushing them with a spoon until all that is left of the peel is little flecks in the mixture an maybe a few seeds.
Add other ingredients and simmer for 10 minutes.
Mix with the shredded meat and simmer for 30 minutes.
Your meat is ready and can be refrigerated or frozen or if you have the energy left made into tamales now.
For the tamales:
1 bag dried corn husks
6 cups masa harina
1 ½ tsp baking powder
2 tsp salt ( I use less)
¾ cups shortening (Do not try to use cooking oil)
Beat the shortening in a large bowl with mixer until light and fluffy, add masa, salt and baking powder, which you have stirred together alternately with the reserved broth.
Just add enough broth to make a creamy paste!
Soak the corn husks in warm water for 10 minutes, rinse to remove any remaining silk or debris. Drain well.
Spread 2 T. masa mixture on center of husk (husk should be about 6X8 inches) spread 2 T. filling on top then fold and roll up the husk and secure with toothpick or string.
Get steamer ready. Water does not touch the tamales! Set the basket up on custard cups or whatever, if you don’t have a steamer. I use a metal colander set on three 3 inch high custard cups. Water boiling just below basket, Stand tamales in your steamer. If you have an open end it obviously goes up.
Cover and reduce heat. Steam 40 minutes, adding more boiling water if necessary.