Hot Tamales

By shirl1_

Ingredients

• Tamale Meat Ingredients:
• 1 pork roast (6-8 pounds)
• 1 large chicken (5 pounds)
• Garlic powder (large bottle)
• Chili Powder (We use Gibhardts but any will do)
• Cumino (Cumin)
• Corn Oil
• The tamale meat is made from a combination of Pork Roast and Chicken. Below we show you how to prepare this combination.
• Cook and Shred Pork Roast:
• Start with 1 pork roast. Cut the roast into fist size chunks. Put the chunks into a Pan, and cover with water. Boil for about 2 1/2 hours or until it becomes really tender. After the meat is really te
• After the roast chunks are cool enough to handle easily, shred them with your fingers. Try to remove and discard the fat as you go. There is no need to throw a lot of fat into the tamales. If you have
• Cook and Shred Chicken:
• Cover the chicken with water in a large pot, and boil for 2 hours, or until the chicken is done and tender. Take the chicken out of the broth and allow the chicken to cool. (Save the Chicken Broth as
• Combine Pork and Chicken:
• Combine both meats in very large pan, and mix together. Make sure that the meats are thoroughly combined and mixed well. You are now ready to add the seasoning:
• Add the Spices and Seasonings:
• Mix the oil and seasonings listed below in a small pan and warm on the stove. Do not cook the oil and seasonings mix, but just gently warm on the stove.
• When the oil and seasonings mix is warm, then pour over the meat and mix with your hands until it is completely distributed through the meat. It takes a good 10 minutes to get the mixture completely u
• Spices and Seasonings:
• 1/2 c corn oil
• 6 Tablespoon Gibhartds chili powder (Other Chile Powders will work)
• 3 Tablespoon garlic powder
• 3 Tablespoon ground cumin (comino

Details

Servings 10

Preparation

Step 1

Tamales Recipe (III) Make the Tamales Hot Tamale Ingredients | Cook Tamale Meat | Make TamalesA) Make the Masa Dough Mix:
Start with 2 lbs. of the Masa flour. It comes in a 4 lb bag, use half of it. Now, skim the fat off the broth that you saved from the Pork and Chicken we made earlier. Throw the fat away, and save the broth. Warm the broth from the pork and chicken up. Don’t get it hot, just nice and warm.

Now put the 2 lbs. of Masa in a large bowl. Add the following dry spices to the Masa:

3 Tablespoons paprika
3 Tablespoons salt
1 Tablespoon cumin seeds
3 Tablespoons Gibhardts Chili Powder
3 Tablespoons garlic powder

Mix the spices above into the Masa until it is completely incorporated. Mix well, as you don’t want a clump of spices in a tamale.

Now add:

2 cups of Corn Oilto the Masa and Spice mixture. After adding the oil, begin to slowly work in 2 quarts of the warm chicken/pork broth, about a cup at a time. Work the mixture with your hands to make dough. Slowly add the warm broth one cup at a time as you continue to work the mixture with your hands. If it is too dry, add enough warm water to get it right for spreading. It should be about like thick peanut butter. If it is too thin add more Masa, if it is too thick, add more broth or warm water. Thick peanut butter is the consistency you are trying for.

B) Prepare the Corn Shucks
Soak the shucks in a sink full of warm water for about 2 hours. You will need to carefully separate them when they get soft. Try to not tear or damage the corn shucks. It is easier to make the tamales if the shucks are in one piece.

C) Build the Tamales
After the corn shucks are soft, take some of them out of the water, shake the water off, lay them on the counter on a towel. For clarity now, we will present a series of pictures with the instructions so you can see just how the tamale is built (Click on Picture Thumbnails for an enlarged View):