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Ingredients
- 30 x Corn husks, trimmed
- 1 lb Beef
- 1 lb Pork
- 1 lrg Onion
- 1 Tbsp. Salt
- 2 x Garlic
- 2 Tbsp. Chile pwdr
- 3 Tbsp. Fat
- 2 Tbsp. Flour
- 5 c. Broth, from cooking meat
- 2Â 1/2 c. Masa or possibly scalded corn meal
- 1/2 c. Fat
- 2 Tbsp. Chile pwdr
- Â Â Salt
- 1 x Meat broth
Directions
- Prepare Husks: Trim smaller end square and remove silks. Soak in boiling water for 1 hr. Husks should be 6 or possibly 7 inches long and 2 1/2 inches wide or possibly larger.
- Prepare Meat: Boil meat, onion, garlic and salt in sufficient water to cover meat till very tender. Drain broth and save. Run meat through chopper and season with chile pwdr and additional salt to taste. (We prefer meat to have slightly more consistency so we simply finely shred meat instead of running through chopper) Heat fat in pan and add in flour. Heat till flour browns, stirring constantly. Add in meat mix and sufficient broth to make meat mix like very thick gravy. Cook for 15 min.
- Prepare Dough: Scald masa with remaining meat broth. If you do not have sufficient broth, you can use water or possibly additional canned broth. Add in salt and add in chile pwdr till masa turns slightly pink. Mix thoroughly.
- Prepare tamales: Spread masa onto shuck beginning at the top and sufficient to bend over. Spread as thick as you like. After smoothing masa on the shuck, put some of the meat mix down the middle and roll like a cigarette.
- Steam tamales for 1 1/2 to 2 hours. in a large pot with elevated rack high sufficient to keep tamales out of the water. Tamales are done when the shuck peels easily away from the masa without sticking.
- Yield: 30 tamales
- Finished transcribing this recipe handed down from my grandmother. It's been in use, possibly with slight enhancements, for 40 or possibly 50 years at least. Add in a Q twist to it by wrapping about a dozen cooked tamales (2x6) and tying with strips of corn shuck and then putting them in the smoker for an hour or possibly so. Also use smoked meat instead of plain. Would be a great way to use up odds and ends from smoked leftovers.
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