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Tamale
By : Texmextogo.comMethod
Method for Filling
Method for Filling
- Fry meat in hot fat, adding onion, garlic, chili powder, comino seed and raisins.
- Add one cup water & let simmer until the meat is done & liquid has been absorbed.
- Soak corn husks in water 1 day before using.
- Work lard, chili powder, salt into masa.
- Add water & knead with hands until smooth.
- Using the back of a spoon, spread mixture thinly & evenly on the inside of husk, covering about half.
- Place 1 tbsp. of mixture on masa covered portion of husk, spreading thinly.
- Lap one side of husk over the other folding under the portion of the husk which does not contain the masa.
- Place tamales, pyramid fashion, on� shallow steaming rack in the bottom of a large cooker.
- Add 1 tbsp. lard & 2 tbsp. chili powder to one quart of water and pour over tamales.
- Cover with additional husks and steam for 4- 5 hours.
- When masa is done, it will pull away from the husks when unfolded.
Ingredients:
4 dz. corn husks
1 lb. pork lard
2 tsp. salt
2 tbsp. chili powder
3 lbs. masa
5 tbsp. water
4 dz. corn husks
1 lb. pork lard
2 tsp. salt
2 tbsp. chili powder
3 lbs. masa
5 tbsp. water
For Mixture
2 lbs. ground pork
2 medium onions, minced
2 cloves garlic, crushed
Chili powder to taste
1 tsp. mashed comino seed (cumin)
6 tbsp. raisins, finely chopped
1 cup water
1 tbs. lard
2 tbsp. chili powder
