Masa | Smiles in the Kitchen

Homemade Tamales

3 01 2011

If you read one of my recent posts: Family, Artwork, Alliterations and Homemade Tamales, you’re probably ready for the tamale recipe…

Here goes!

For the pork:

* Large pork roast (you can also substitute the pork for beef or chicken)

* 1 can (or bottle) of beer

* 2 cups+ water

* 1 Tbsp garlic powder

* 1 small onion, chopped

* 2 tsp kosher salt

* 1 tsp black pepper

In a slow cooker, add the pork roast. Top with garlic powder, salt, pepper and onion. Add beer and water. Liquid level should be about an inch over the top of the roast (if it’s not, add more water) – the cooking broth is instrumental to this recipe.

The Beginning...

Cook the roast on low for at least 8 hours or overnight (I did overnight).

Look at the steamy, slow cooked pork roast!

Remove the roast from heat and allow it to cool. Once cooled, remove the roast and place it in a large Pyrex dish. Reserve all of the juice from the slow cooker. Shred the meat and place in a separate bowl, discarding the fat. Set aside.

I had a hard time staying out of the pork! 🙂

Tamale Prep, part 1:

* 1/2 cup corn oil

* 6 Tbsp chili powder

* 1/4 cup plus 2 Tbsp chili powder

* 3 Tbsp garlic powder

* 3 Tbsp ground cumin

* 1 Tbsp salt

* 1 Tbsp black pepper

* Corn husks (I use about 1/3-1/2 of a large bag; and some husks will be discards – too small, not moist enough, etc… And remember to toss out any corn husk “strings” you find during the assembly process).

In a large dish (you may need more than 1 dish), soak the corn husks in warm water for at least 2-3 hours (any less, and the husks won’t be as pliable and easy to work with).

Let those babies soak!

In a small bowl, mix the first 6 ingredients into a paste.

Prepped and ready to go!

Add the paste to the shredded pork. Using your hands, thoroughly mix the paste with the pork.

Pork goodness for the center of the 'males!

Tamale Prep, part 2:

* About 4+ lbs masa flour (usually 1 bag)

* 6 Tbsp paprika

* 4 Tbsp kosher salt

* 6 Tbsp chili powder

* 6 Tbsp garlic powder

* 2 Tbsp ground cumin

* 4 cups corn oil

* 4 quarts (16 cups) of reserved pork broth (strain before adding to get rid of the onion chunks); if you don’t have enough broth, chicken stock can make up the rest. Make sure to use at least most (if not all) of the pork broth, as it is crucial to the flavor of this dish.

You may need to split this in 2 batches, unless you have an gargantuan bowl…

Pour the masa flour into a large bowl. Add the paprika, kosher salt, chili powder, garlic powder and cumin. Whisk the dry mixture to combine.

Combo the dry ingredients and then whisk...

Add the corn oil. Add the strained pork broth (and/or chicken broth), one cup at a time. Mix thoroughly. The end consistency should resemble peanut butter.

It looks like peanut butter!!! Perfect! 🙂

Drain the water from the corn husk bowl(s). Shake any excess water off the husks, 1 husk at a time. Set them aside on a large cutting board or cooking sheet. Allow them to air-dry for a few minutes.

Corn husks... Just chillin'

Find a comfortable work space and lay a husk in front of you, narrow end to your left. Spread a thin layer of masa mixture on the husk, pressing it so that it adheres together and to the husk. Leave a bit of space on all sides with no masa mixture (more space is needed on the top and left-hand sides for rolling/sealing) . You can use your hands or a spoon – whatever is most comfy for you. I like to use my hands.

My tamale "set-up"!

Place a line of the shredded pork in the middle of the masa. Use your judgment on how much meat you prefer. I like a small amount of pork in my tamales, but it’s completely up to you.

You can choose to roll or fold your tamales. I’ve found it easier to start with “folding,” then rolling. Match the bottom of the husk to the top, squeezing the inside tightly, in a rolling motion. Tuck the bottom of the husk under the top (and sort of inside the filling). Roll the tamale from the bottom to the top, then folding the narrow end (left end) up against and inside the edge of the top of the husk. Place each rolled tamale – seam-side-down – in a long dish (similar to a 9X13 Pyrex dish).

Press the masa mixture into the husk...

Add pork meat on top of the masa mixture...

Part 1 - roll/fold the tamale...

Roll and tuck the left side of the husk into the tamale...

Prepped and ready to be steamed!

You’ll need to steam the tamales next (this “processes” the masa mixture, making it firm).

You can actually buy tamale steamers, but I’ve found it more wallet-friendly to make my own “steamers.” I have several pots that I can put my strainers in, propping them up (or set them on the pot’s handles) so that they don’t touch the water. Fill the pot(s) with water, but make sure you do NOT touch the water to the strainer, or you’ll have a batch of awesomely-soggy tamales (eck!). Layer the tamales in the steamer – seam-side-down, cover and bring the water to a boil. Reduce heat to medium or medium-low (a soft, rolling boil). Steam the tamales for about 2 hours. Make sure you check your pots occasionally to make sure that they’re not dry, and refill the water as needed.

My tamale steamers!!!

Good Food, Good Life (picture in the background)... 🙂

Hot Stuff - Steaming in progress!

The masa mixture will be firm when the tamales are done. Serve the tamales warm, topped with a sprinkling grated cheddar cheese and warmed homemade chipotle salsa. And don’t forget to top ’em with a dollop of good, ole fashioned sour cream; side the tamales with some decadent Spanish rice or creamy black beans.