Tamales

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 1/2 pounds boneless chuck roast
  • 1/2 pound boneless lean pork
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups water
  • 2 to 3 dozen dried corn husks
  • 2 cloves garlic, crushed
  • 1 tablespoon cumin seeds
  • 3 tablespoons shortening, melted
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups plus 2 tablespoons instant corn masa
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons shortening, melted

Preparation

  1. Combine beef, pork, vinegar, 1 teaspoon salt, 1/2 teaspoon pepper, and water in a Dutch oven; cook over low heat about 2 1/2 hours or until meat is tender. Drain, reserving liquid. Shred meat with a fork.
  2. Cover dried corn husks with hot water; let stand 1 to 2 hours or until softened. Drain well, and pat with paper towels to remove excess water. (If husks are too narrow, overlap 2 husks to make a wide one. If husks are too wide, tear off one side.) Use an 8- x 8-inch aluminum foil square for each tamale if dried corn husks are not available.
  3. Sauté garlic and cumin seeds in 3 tablespoons shortening for 5 minutes. Add shredded meat, 1 cup reserved meat broth, 1 tablespoon chili powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, uncovered, over low heat 30 minutes, stirring occasionally.
  4. Combine corn masa, 1 1/2 teaspoons chili powder, and 3/4 teaspoon salt in a large mixing bowl; stir well. Add 1 1/4 cups reserved meat broth and 1 1/2 tablespoons shortening; mix the dough well.
  5. Place 1 tablespoon of dough in the center of each husk; spread to within 1/2 inch of edge. Place 1 tablespoon meat mixture on dough, spreading evenly. Fold sides of husk to center, enclosing filling completely. Fold pointed end under; tie with string or narrow strips of softened corn husk.
  6. Place a coffee cup in the center of a rack in a large pot. Add just enough water to fill pot below rack level in order to keep tamales above water.
  7. Stand tamales on folded ends around the cup. Bring water to a boil. Cover, and steam 1 1/2 hours or until dough pulls away from husk, adding water as needed.
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