Yield: 1 Servings
|10 pounds||Meat-venison roast/pork|
|Roast mix -- any roasts|
|10 pounds||Massa 3/4 can|
|Lard -- (the big can)|
Boil the meat with garlic powder until mushy. Drain broth and flake mushy meat. Season with all the cumin and salt. Add ½ cup of the broth back to make the consistancy more mushy. (you can do this step the day before) Mix the lard, salt and chili powder to the Massa. Add in enough of the broth to make the Massa spreadable. Take one package of corn husks which have been soaked for 30 minutes in water and separate. To make the tamales, spread some Massa mixture (about 1 or 2 tablespoons) over the corn husk, about ¼ inch thick, starting about 2 inches from the bottom of the husk.
This part will have no Massa and will be folded over the tamale to seal it.
Put about 1 tablespoon of filling into the tamale, roll, fold over the empty corn husk to seal. When you have made about 2 to 3 dozen, stand upright in a pan with either a steamer or wadded aluminum foil to keep the tamales straight, open end up. Put about 2 inches of water in the pan and pour more broth INTO the open ends of the tamales to soak. Cover and steam for 45 minutes to an hour. (Increase or decrease steam time depending on how many tamales are in the pan) The great part of this recipe is tasting the batch you just made to see if it is tasty. Increase the heat by adding a diced jalapeno or serano pepper. The chili powder adds enough heat to spice them, but children can still eat them. The peppers are for the die-hard dragons in the group. Also, if you don't get the Massa salty enough you should adjust that. Vary each batch, label, wrap 6 to a package with freezer paper and enjoy!
Recipe By :
From: Ladies Home Journal- August 1991 File