How do you make homemade tamales?

Answer 1

Mama Totota's Tamales:

14 large dried cornhusks

Filling:
1 pound pork tenderloin
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon paprika
Cooking spray
1 cup chopped onion

Dough:
3 cups masa harina
1 1/2 teaspoons paprika
1 teaspoon salt
2 cups water
2 teaspoons vegetable oil

Place cornhusks in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes. Drain husks; rinse with cold water. Drain and pat dry.

Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).

Preheat oven to 400°.

To prepare filling, trim fat from pork. Combine the cumin and the next 4 ingredients (cumin through paprika); rub pork with 2 1/4 teaspoons cumin mixture. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into pork. Bake at 400° for 30 minutes or until thermometer registers 155°. Cover pork loosely with foil; let stand 10 minutes. Cut pork in half crosswise; shred with 2 forks.

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 5 minutes or until tender. Combine pork, onion, and 2 1/4 teaspoons cumin mixture.

To prepare dough, combine masa harina, paprika, and 1 teaspoon salt in a large bowl. Add water and oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Divide dough into 12 equal portions. Working with 1 portion, place dough in the center of 1 husk. Press the dough into a 4 x 2 1/2-inch rectangle, leaving about a 1 1/2-inch border at the tapered end and a 1-inch border at the broad end. Arrange about 1/4 cup filling down center of dough. Take 1 long side of husk, and roll dough around filling, making sure dough seals around filling. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess cornhusk from broad end. Repeat procedure with remaining husks, dough, and pork mixture.

Arrange tamales in steamer, and cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam half of tamales for 12 minutes or until the husks peel away cleanly. Remove tamales from steamer. Repeat procedure with remaining tamales.

Yield: 6 servings (serving size: 2 tamales)

Answer 2

INGREDIENTS

* Tamale Filling:
* 1 1/4 pounds pork loin
* 1 large onion, halved
* 1 clove garlic
* 4 dried California chile pods
* 2 cups water
* 1 1/2 teaspoons salt
* Tamale Dough:
* 2 cups masa harina
* 1 (10.5 ounce) can beef broth
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup lard
* 1 (8 ounce) package dried corn husks
* 1 cup sour cream

DIRECTIONS

1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Answer 3

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