Tamales |
Course : Pies
Source: Linda Pharr
Serves: 5 |
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| The real mexican recipe for tamales any kind of fillings. Recipe has been changed to save time but not cut back on taste one bit. |
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Ingredients:
5 pounds Corn Masa (available in meat dept in groc. stores) |
2 cups shortening/lard |
2 teaspoon salt |
50 pieces corn husks (soak in water for 1 hour) |
5 cups any filling |
2 pounds pork shoulder |
1 package California dried chiles |
10 medium chiles del arbol (chinese dried chiles) |
1 HEAD whole garlic |
1 large onion |
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Preparation / Directions:
Cook pork until tender salt to taste. Steam all chiles, onion, garlic for 10 min then blend.
Spoon chile mixture into pork and smash together making a thick combination.
Mix lard and salt to taste to corn masa and mix very well.
Spoon masa into a husk leaf and spread top half middle section only. then spoon in 2 tablespoons of pork mixture and fold in 3 like an envelope. The stand in a pot with a bottom steamer until all done. Cover tamales with a wet cloth and lid.
Steam for 2 hours and serve hot.
You can make a sour cream topping or salsa topping.
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