How do you make tamales ?!


Question: how long does it take we are going to watch the play-offs on sunday and i have to take something .[and it has to be pork or beef cause i cant eat chicken ]


Answers: how long does it take we are going to watch the play-offs on sunday and i have to take something .[and it has to be pork or beef cause i cant eat chicken ]

INGREDIENTS
Tamale Filling:
1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt

Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream






DIRECTIONS
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

I thought this site might help you.
Or try this one. It might be better. http://recipes.epicurean.com/recipe/1626...

the ones that are candy

Try this http://www.sonofthesouth.net/tamales/Tam...

you have to buy some flour, banana leaves, pork, and sauce
it takes 3-4 hours for them to be ready.

It takes plenty of work.... they go down faster than what it takes to make them and that's for sure! I prefer pork... Take a look on line to see what you come up with. Sorry but i don't have one handy for you even though I used to watch my father make them.

which ones the ones in that yellow leafs my mom makes da best!!!
or the ones in that green leaf with only salsa in dem that are also good

Pork roast (6 to 8 lbs.) Be smart, find it on sale!

Corn Oil

Large fryer size chicken (about 5 lbs.)

Salt

Black pepper

Garlic Powder (buy large size)

Ground Comino (cumin) (large size)

Cumin Seeds

Gebhardt’s Chili Powder

Paprika

4 lb bag Corn Masa (We like MaSeCa)

Real Corn Shucks

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 tender, take it out of the broth to cool (Save the Broth, you will need it for the Masa!)
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 cooked the roast chunks thoroughly, it will be easy to shred into small pieces with your fingers.
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 well!) Remove and discard the skin. Take the chicken meat off the bones and shred the it into very small filaments. Discard any large chunks of fat.

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 uniform.

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)
1 Tablespoon (or less) black pepper
2 Tablespoon salt.

The meat is now finished. You should put the meat in the refrigerator covered until ready to make the tamales. Put both the chicken broth and roast broth into the refrigerator as well. You will need the broth when you make the Masa.

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 Oil to 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
Pick up a shuck, lay it across the palm of your hand with the small end toward your fingers. scoop up about 1/2 c of the Masa dough with a spatula, and then smear it on the shuck.
Cover about left 2/3 of the shuck with Masa, leave 1/3 on the right uncovered. Similarly, cover the bottom 2/3 of the shuck, and leave the top 1/3 uncovered. The picture will help you see what we are trying for here. You need to leave the top and side uncovered so you can fold it up later. Now, go to the next shuck and do the same, laying them out on the counter as you put the masa on them. I like to do 5 or ten at a time like this.
When you have covered 5 to 10 of the shucks with Masa, it is time to add the meat. Take about 1 tablespoon of meat, and lay it on the masa about 1 in. from the left edge.
Starting on the left side (the side where the Masa dough goes all the way to the edge), roll the tamale all the way to the right edge. Now, fold the top of the shuck over like an envelope and lay tamale on the counter with the fold on the under side. Roll the next one the same until all your shucks with masa on them are rolled.
Now, get more shucks and put masa on them the same way. Then roll the meat in them. Keep doing this until all the tamales are built. You will have about 4 dozen or more.

To cook the tamales, You need a very large pot that has something in the bottom to keep the tamales out of the water while they steam (the steamer we use is pictured on the tamale ingredients page) . Add about 3 pints of water to the pot, then start stacking the tamales upright until full. The envelope end of the tamale will be on the bottom, the open end of the tamale should be on top, as pictured at left. Continue to fill the pot. The tamales need to pack tight enough that they do not fall over and begin to unfold.
Cover the pot, and bring the water to a boil and then reduce heat to medium low and cook for at least 2 hours. Check water several times and add more if it is getting low, you DON’T want to boil it dry. Please note . . . those of you who forgot to save the chicken broth will probably be the ones to boil the tamales dry.I think you know who you are. Anyway, for the rest of you, Add more water as you need to. When done, take one tamale out and leave it on the counter for about 5 minutes to test. Unwrap it and it should be firm, with no raw masa. When done, remove all the tamales and let them cool on the counter, then put in bags for the freezer, 6 to a bag. If you have one of those Vacuum sealers, those are ideal. You can save the tamales in the freezer indefinitely if they are vacuum sealed. If you use zip lock bags, they will stay for up to a year in the freezer.





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