Authentic tamales?

Question

I have some corn husks and want to try making home-made tamales. Real ones, though. I know they are supposed to be pretty hard to make from scratch (or at least time consuming), and I'm not worried about that. The taste is worth it, lol.

Answer 1

Authentic Mexican Tamales:

6 hours 2 hours prep
30-40 servings

5 lbs lean pork or beef, cooked and shredded
6-7 lbs fresh masa harina flour
1 1/2 lbs lard
1 tablespoon salt
1 1/2 pints red chili sauce
1 bunch corn husks (oujas)

1. To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely.
2. Add salt to taste and slow boil till completely done.
3. Cool meat and save broth.
4. When meat has cooled, shred and mix in the chili sauce.
5. Clean oujas (corn shucks or outer husk) in warm water.
6. (make masa by hand or with mixer) Mix the masa, lard, salt and enough broth to make a smooth paste.
7. Beat till a small amount (1 tsp) will float in a cup of cool water.
8. Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up.
9. Fold up ends of ouja and place (fold down) on a rack in a pan deep enough to steam.
10. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours.
11. (a cloth can be used under the lid to make a tighter fit) You can use a combination of beef and pork, use chicken or even fried beans.
12. One or two olives may be added to the center or try adding a few raisins.
13. This recipe will make 4 to 5 dozen Mexican tamales.

Answer 2

I looked into making authentic ones a few months ago. I thought it would be a challenge...and it is! It's like a 2 day project and the recipes make like 70 tamales, so that's a lot of wrapping and storage space. And then there's making the masa, the filling, the tying, and you need some kind of steamer basket thing. I don't have a tamale steamer, so my steamer could only do 3-4 at a time. The real steamers have several levels so you can do like 12 at a time.

I still want to try it someday, but it did seem overwhelming at the time. Good luck!

Answer 3

Try looking around your area for a Mexican market and ask if they sell Masa Preperada, WAY easier than beating masa flour with the lard and all that. None of my Hispanic freinds make it by hand. The recipe above looks pretty good, but I leave my pork or beef in 1 inch cubes. I make dozens every year around Christmas and always have fun doing it, enjoy.

Answer 4

i would like to make some good tamales. does anyone have a recipes.

Answer 5

> Pork Tamales > > 4 - 5 lbs pork shoulder roast > 1 onion > 2 cloves garlic > 2 bay leaves > salt to taste > 5 guajillo chilies > 8 ancho chilies > 1/4-cup pork broth > 7 cloves garlic > 1/2 lb pork lard > 1/2 tsp. whole pepper > 1/2 tsp. whole comino > salt to taste > > Masa (dough): > 14.4 lb pkg masa (instant corn tortilla mix) > 1 tbsp. baking powder > 2 tbsp. salt > 2 1/2 lbs pork lard > 7 1/2 cups pork broth > 12 oz dried corn shucks (these must be soaked in water 1 - 2 hours before > use) > > To prepare the filling: Boil the pork shoulder in a large stock pot with > the onion, garlic, bay leaves and salt. When it is well cooked (about 1 hour > ofcooking time), remove the meat from the broth. Reserve broth for later > use. Remove meat from the bones. Discard bones. With a meat grinder, grind > the cooked pork. (If you don't havea meat grinder, mince the meat as finely > as possible with a knife, or grind in a food processor.) To prepare the meat > filling seasoning: Boil the chilies together until tender, about 15 minutes. > Remove and discard the stems, and add chiles to the container of a blender. > Add in the 1/2-cup pork broth and garlic, and puree well (add more broth if > necessary to facilitate blending.) Strain puree through a wire strainer to > extract any seeds. In a spice grinder or molcajete, grind pepper, garlic, > and comino with some salt. Make sure the mixture is finely ground. Set > aside. In a skillet, heat 1/2 lb lard. When melted, add the ground spice > mixture and sauté for 20 seconds. Add in chile puree, and sauté for 2 > minutes. Add in ground pork, combining well. Adjust seasonings. Simmer for > 10 minutes, then remove from heat. Set aside. > > To prepare the Masa: Pour the contents of the package of masa into a very > large bowl (I use a metal turkey roaster pan). Add in the baking powder and > salt. Knead the lard in with your hands. Add in the broth one cup at a time. > You may need a bit more or less broth. The masa is ready when the dough no > longer sticks to your hands, and is smooth and delicate to the touch. > > To assemble the tamales: Dry off some of the soaked corn shucks and place a > few within reach. To make a proper tamale, the corn shuck bottom edge should > be around 8 inches wide. Discard those that are too narrow, and tear bits > off of the ones that are too wide. Take a corn shuck, and spread the bottom > 2/3rd of the leaf with 3 - 4 tablespoons of masa. Leave a 1-1/2 inch wide > area along one edge free of masa. Spread the masa thinly. Place line of > about 2 tablespoons of the filling, following the direction of the corn > shuck veins, on the spread masa, towards the center of the prepared shuck. > Fold the edge of the prepared shuck over the filling, then roll up towards > the edge of the shuck with no masa. Fold down the top flap. Continue until > all the tamales have been formed. Place tamales in a large steamer basket. > Boil water in the bottom of the steamer. As a top layer, cover the tamales > with extra corn shucks, then with a sheet of plastic wrap. Secure the lid of > the steamer, using foil around the edges of the lid to prevent the escape > ofsteam. Place the steamer over the boiling water. Steam the tamales for > about 40 minutes, until the masa is firm. Makes 16 dozen tamales > > Note: If you have leftover masa, you can make tamales out of refried beans > instead of meat. Or concoct your own filling using leftover cooked chicken, > beef, pork, or venison. > You can use banana leaves instead of corn husks (to make Oaxacan Tamales)