Looking for Tamale Recipe?

Question

I'm looking for a specific type of recipe. My mother-in-law won't reveal her secrets (the only thing she's holding onto). I've tried watching her for years but she's sneaky. I know she uses lard, pork, rice-flour, corn meal and all the other typical ingredients. The recipes I've seen are different though. She buys the masa already prepared, then she actually 'doctors' the masa by adding the meat-fat into the masa and also the lard, and a home-made chile sauce which gives it a more intense flavor and a beautiful color. I can't find any recipes like it. Please help.......

Please don't post with advice to search on Google, Yahoo, recipes sites, etc......I've spent HOURS doing that already.

Answer 1

Shredded Meat Tamales

Ingredients

(32 servings)


MASA:
32 Corn shucks
1 c Lard
1 ts Chili powder
1 ts Salt
8 c Masa
3 c Water, warm

FILLING:
1 md Onions, chopped
1 Garlic cloves, crushed
1/2 ts Cumin, ground
1/2 ts Chili powder
1/2 tb Salt
1/4 ts Pepper, black
3 tb Raisins; finely chopped
2 tb Oil
1 lb Meat, shredded
1/4 c Water

COOKING WATER:
1/2 tb Lard
1 ts Chili powder
1 pt Water


Instructions

Soak corn shucks in warm water 2 hours or overnight before using.
Fry onion, garlic, cumin, chili powder, salt, pepper, and raisins (if desired) in hot oil. Add meat and water and simmer until liquid has been absorbed.
Work lard, chili powder, and salt into masa; knead with hands until smooth. (Alternately, pour ingredients into breadmaker and start on "manual.") Using back of spoon, spread masa mixture thinly and evenly on inside of shuck, covering half the length of shuck.
Thinly spread 1 tb filling mixture on masa-covered portion of shuck. Lap one side of shuck over the other, folding under portion of shuck which does not contain masa.
Stack tamales, pyramid-fashion, on shallow steaming rack in bottom of large cooker. Add lard and chili powder to water and pour over tamales. Cover with additional shucks and steam 4-5 hours. Hint: when masa is done, it will pull away from shucks when unfolded.

Red Chile Sauce

Ingredients

(3 servings)

2 tb Lard or bacon drippings
2 tb Flour
1/4 To 3/4 cup ground red chile
2 c Cooled beef bouillon or water
Up to 4 ounces of tomato sauce (optional)
3/4 ts Salt
1 Garlic clove, crushed
Pinch of ground Mexican oregano (optional)
1 ds Of ground comino (optional)


Instructions

Makes about 3 cups
Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned.
Add teh smaller amount of chile to the bouillon or water, either when trying a new batch of chile or when preparing this recipe for the first time. Taste, then add more chile after the water is well mixed into the roux. Stir constantly when adding the water and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired. Slowly add it to the dlour mixture, stirring constantly.
Season; taste and adjust the seasonings.
Simmer for at least 10 minutes, or longer, to develop the flavor.

Answer 2

Tamales

4 lb Pork shoulder
6 c Water
8 tb Chile powder
1/8 ts Oregano
1/4 ts Cumin
2 Garlic
Salt
5 lb Masa harina
1 lb Lard
Pork broth
1 pk Corn husk

Boil meat in water until tender. Remove the meat from broth, saving
broth for dough and chile. Chop meat into 1/4 in. pieces and place
in pan. Dissolve chile powder in 1 1/2 cups of the broth, and add to
meat, add garlic, spices and salt, cook until d
Cream lard in a mixing bowl. Add masa flour and mix. Add enough of
the broth to make the dough speadable with a table knife.
Rinse the husks and soak in wateruntil pliable.
Spread the center portion of the husk with 2 tbs. of masa. Top with
chile meat mix. Vary both amounts to your liking. Fold the sides of
husks toward the center, the bottom up and the top down. Tie each
husk with a narrow corn husk strip.
Pour 2 in. of water into a large kettle and arrange the tamales on a
rack above the water level. Steam the tamales for about 40 min

Answer 3

Tamales

5 lbs. lean pork or beef, cooked and shredded
6 to 7 lbs. fresh masa
1 1/2 lbs Crisco
1 tbls. salt
1 1/2 pts. red chili sauce
1 bundle corn shucks

Directions

To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boil till completely done. Cool meat and save broth. When meat has cooled, shred and mix in the chili sauce. Clean oujas (corn shucks) in warm water. (make masa by hand or with mixer) Mix the masa, lard , salt and enough broth to make a smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water.

Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours. (a cloth can be used under the lid to make a tighter fit)

Many variations of ingredients can be used in making tamales. You can use a combination of beef and pork, use chicken or even fried beans. One or two olives may be added to the center or try adding a few raisins.
This recipe will make 4 to 5 dozen tamales

Answer 4

try a google search

Answer 5

try google search "tamale recipes"

Answer 6

go to allrecipes.com or cooks.com!