I need a good home made tamale recipe, do you know one?

Question

I want to know how to make my own tamales! If you know a good recipe please tell me!

Answer 1

Authentic Mexican Tamales
Ingredients
5 lbs. lean pork or beef, cooked and shredded
6 to 7 lbs. fresh masa
1 1/2 lbs lard
1 tbls. salt
1 1/2 pts. red chili sauce
1 bundle oujas (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 or outer husk) 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 2

"I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad."

Original recipe yield:
16 tamales

PREP TIME 35 Min
COOK TIME 3 Hrs
READY IN 3 Hrs 35 Min
US METRIC

SERVINGS About scaling and conversions

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
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.
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.
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.
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.
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.


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NUTRITION INFORMATION
Servings Per Recipe: 16

Amount Per Serving

Calories: 236

Total Fat: 16.6g
Cholesterol: 37mg
Sodium: 394mg
Total Carbs: 12.5g
Dietary Fiber: 2.1g
Protein: 9.1g
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Answer 3

My friend sent me this one, haven't tried it yet??
http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm